Rio Star Grapefruit Pie

This unique pie features oodles of fresh grapefruit segments suspended in gelatin.

4 medium to large Rio Star or other sweet pink grapefruit, plus more for juice

1 3⁄4 cup strained grapefruit juice 1 cup sugar

2 tablespoons cornstarch

1⁄8 teaspoon salt

1 (3-ounce) package wild strawberry

gelatin

1 (9-inch) pie crust, baked and

cooled

1 cup whipping cream, whipped

Zest from 1 grapefruit

Instructions: With a sharp knife, cut the rind and pith away from the whole grapefruit. Use the knife to cut away the membrane from each segment of fruit. Do this for all 4 grapefruits. Place the grapefruit sections in a strainer over a bowl. Squeeze any remaining juice from the membrane and peels into the bowl along with the fruit. Leave the grapefruit in the refrigerator overnight to drain well.

Place the sugar, grapefruit juice

(use the juice that dripped out overnight and squeeze additional grapefruits as necessary), sugar, cornstarch and salt in a saucepan over mediumhigh heat and cook, stirring often, until it forms a thick, clear syrup. Add the gelatin and stir until dissolved.

Spoon a small amount of the gelatin mixture over the bottom of the baked pie crust (about 1⁄4-inch thick). Reserve the rest of the mixture. Chill the pie for about an hour until the gelatin sets.

When the gelatin has set, place the drained grapefruit sections in the pie shell. Pour the reserved gelatin mixture over the grapefruit sections. Chill the pie again until the gelatin sets. Serve topped with whipped cream and grapefruit zest.

Makes 8 servings

Adapted from texasfarmbureau.com