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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I use Indian River pink grapefruit. Serve with whipped cream. Ingredients:
1 (9 inch) pie crust, baked |
4 pink grapefruit |
1/2 cup white sugar |
1 tablespoon cornstarch |
3/4 cup grapefruit juice |
1 (3 ounce) package strawberry flavored jell-o |
Directions:
1. Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
2. Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
3. Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.
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