Grapefruit Chiffon Pie

Grapefruit Chiffon Pie

  • Prep: 3 hr 25 min
  • Cook Time: 15 min
  • Total: 3 hr 40 min
  • Serving: 6

Grapefruit Chiffon Pie has a gingersnap cookie crust.


  • 1-1/3 cups gingersnap cookie crumbs
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 teaspoon finely chopped candied ginger
  • 1/4 teaspoon grated grapefruit rind
  • 3 eggs, separated
  • 1 cup fresh Florida grapefruit juice
  • 1/2 cup heavy cream, whipped
  • fresh grapefruit sections


  1. Combine crumbs, butter and 1/4 cup sugar in bowl, mixing well. Press into a 9-inch pie plate.
  2. Combine gelatin, 1/2 cup sugar, ginger and rind in saucepan.
  3. Beat egg yolks with grapefruit juice and stir into gelatin mixture. Cook over low heat until gelatin dissolves and mixture thickens slightly, stirring constantly.
  4. Chill until mixture mounds when dropped from a spoon. Beat egg whites until stiff but not dry. Add remaining 1/4 cup sugar gradually, beating until stiff peaks form.
  5. Fold in cooled gelatin mixture. Fold in whipped cream. Pour into prepared crust. Chill until set. Garnish with additional whipped cream and grapefruit sections.


Comments on "Grapefruit Chiffon Pie"