Grapefruit Custard Pie with Saltine Crust Recipe

Publish date: 2024-08-03

Pro tip: Saltine crackers make a phenomenal pie crust. Think of it as the graham cracker crust's less sweet, more elegant cousin.

The mild flavor pairs especially well with a big, in-your-face flavor like grapefruit custard. This pie will wow you with the first bite, and then have you wishing you hadn't waited until you were today years old to finally try it.

Customers at Lauretta Jean's bakery in Portland, OR have long known about this flavorful treat—but it's a winter speciality, so they've only been able to have it until March, when it goes off the menu. That is, until now. 😉

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Yields: 8 serving(s)

Prep Time: 45 mins

Total Time: 3 hrs 45 mins

Ingredients

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For the crust:

1 1/2
sleeves saltine crackers (48 crackers)
3 tbsp.
sugar
10 tbsp.
1 stick, plus 2 tablespoons) unsalted butter, at room temperature

For the filling:

1 1/4 c.
sugar
1/4 c.
cornstarch
1/4 tsp.
kosher salt
4
large egg yolks
1 3/4 c.
fresh red or pink grapefruit juice
1/4 c.
fresh lemon juice
1
drop pink or red gel food coloring
4 tbsp.
(1/2 stick) unsalted butter, cut into pieces

For the whipped cream:

Directions

Step 1Make the crust: Preheat oven to 375°F. Place crackers in a zip-top bag and crush with a rolling pin or wooden spoon until fine crumbs form; transfer to a bowl. Add sugar and butter and stir until evenly coated. Press into the bottom and up the sides of a standard 9-inch glass pie plate. Chill until firm, at least 30 minutes and up to 2 days. Bake until golden brown, 15 to 20 minutes; cool completely.
Step 2Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Add egg yolks, grapefruit juice, lemon juice, and food coloring and whisk to combine. Cook over low heat, stirring constantly, until shimmering and thickened, 17 to 20 minutes. Strain through a fine-mesh strainer into a bowl. Stir in butter until melted. Transfer to pie crust and chill until firm, at least 3 hours and up to 1 day.
Step 3Make the whipped cream and assemble: Beat cream, sugar, vanilla, and salt on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Spoon whipped cream over pie and garnish with zest.