Found in SL Jan/Feb 2023 issue here
Crust
1 1/2 cups crushed graham crackers (from about 11 cracker sheets)
2 Tbsp. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Filling
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)
4 large egg yolks
4 Tbsp. unsalted butter, cubed
Meringue
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar
Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.
Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.
Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.
Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.
Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.)
1 1/2 cups crushed graham crackers (from about 11 cracker sheets)
2 Tbsp. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Filling
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)
4 large egg yolks
4 Tbsp. unsalted butter, cubed
Meringue
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar
Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.
Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.
Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.
Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.
Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.)
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