I was pretty excited when I picked out this recipe. Grapefruit Cream Pie! How good does that sound?
Well, it probably sounds better if last week you had to eat a Crabmeat and Grapefruit Cocktail. Compared to that, a Grapefruit Pie sounds like the best thing in the world.
- ¼ cup fresh grapefruit juice
- 2½ cups fresh grapefruit pulp
- ½ cup lemon juice
- 1 can sweetened condensed milk
- Baked pastry shell
- Combine ingredients, chill, and fill 8-inch pastry shell. Chill until ready to serve.
In a quick side note, I subbed out a graham cracker crust for the pastry shell, which I do for almost every mid-century recipe that calls for a pre-baked pie shell.
On a positive note, I am finally starting to get the hang of sectioning citrus fruit. On a not so positive note, right after I took this picture I crushed these to pulp.
This pie reminded me of another rather famous pie, the Borden Magic Lemon Pie. The idea behind that pie is that you mix together lemon juice and sweetened condensed milk and, thanks to the “magic” of cooking science, the filling thickens with no cooking. They still publish that same recipe today, though now they have updated the filling to be baked.
In any case, I had absolutely no doubt in my mind that this pie would be delicious.
That’s usually where you run into trouble.
“This is gross.”
“Really? I thought grapefruit pie would be good!”
“You have to try this.”
“Ugh! Why is this so bad?”
“I don’t know. You tell me.”
The Verdict: Gross
From The Tasting Notes –
Almost inedible. Basically tasted like milk that’s past its expiration date. So, so bad. This was a shock, because based on Magic Lemon Pie I thought this was going to be good. The only thing it really had going for it was the graham cracker crust. Maybe the egg yolks in Magic Lemon Pie are the secret ingredient? In either case, don’t waste your time with this one, just go straight for Magic Lemon Pie and be done with it.