Pink Grapefruit Meringue Pies
Pink Grapefruit Meringue Pies
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 24
- Saturated Fat
- 12
- Carbohydrates
- 84
- Dietary Fiber
- 3
- Sugar
- 54
- Protein
- 7
- Cholesterol
- 138
- Sodium
- 244
- Total: 3 hr 50 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 35 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 24
- Saturated Fat
- 12
- Carbohydrates
- 84
- Dietary Fiber
- 3
- Sugar
- 54
- Protein
- 7
- Cholesterol
- 138
- Sodium
- 244
- Total: 3 hr 50 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 35 min
Ingredients
Pie crust
15 graham crackers, crushed
1/2 cup finely grated semi-sweet dark chocolate
1/4 cup brown sugar
1/4 cup unsalted butter, melted
Filling
4 eggs, separate yolks from whites, at room temperature
1/4 cup freshly squeezed pink grapefruit juice
1/4 cup fresh lemon juice
1 teaspoon fresh grapefruit zest
1 teaspoon fresh lemon zest
1 1/4 cups brown sugar
1/3 cup cornstarch
Pinch salt
1 1/2 cups water
2 tablespoons unsalted butter, melted
Meringue
3 tablespoons white sugar
1 teaspoon white vinegar
Directions
- Preheat the oven to 350 degrees F.
- To make the pie crust: In a resealable plastic bag, crush the graham crackers. Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter. Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick. Bake for 8 to 10 minutes, then cool.
- To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest. Mix and set aside. In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens. Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture. Cook's Note: Be careful not to cook the yolks.
- Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours.
- Preheat the oven to 375 degrees F.
- To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar. Using electric mixer or whisk, whip until stiff peaks form.
- Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue. Bake for 10 minutes, or until the meringues brown slightly.
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