- 1- 9 inch BAKED pie shell(see my recipe for pie crust on this site)
- 4 pink grapefruit
- 1/4-1/2 cup sugar, depending on grapefruit sweetness
- 1 TBLS. cornstarch
- 3/4 cup grapefruit juice
- 1- 4oz. box strawberry jello(Charmaine says she has used all flavors and they are good with it)
Peel grapefruit, removing pith. Cut into bite size pieces. Drain in a strainer over a pan, collecting the juice for a couple of hours. Combine sugar, cornstarch, and juice in a small saucepan(if the collected juice does not measure 3/4 cup, add water to make that amount). Bring to a boil, stir in jello. Cool slightly. Spread grapefruit in the bottom of the baked pie shell; pour jello over fruit. Refrigerate and serve with whipped cream or cool whip. HINT: After baking pie shell, brush with melted butter and refrigerate for an hour or so before putting in the filling; this keeps fruit juice from leaking thru crust!! Relish your taste of sunshine, Thanks, Charmaine!!
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