Grapefruit Cream Pie Recipe
A zesty, silky grapefruit custard nestled in a buttery crust, topped with pillowy whipped cream for a refreshing balance of tangy citrus and sweet indulgence.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Grapefruit Filling:</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">45g cornflour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">250ml fresh grapefruit juice (from approximately 2-3 grapefruits)</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">2 tbsp grapefruit zest</li><li class="ingredients-single-item">60g unsalted butter, room temperature</li><li class="ingredients-single-item">Few drops pink food coloring (optional)</li><li class="ingredients-single-item">For the Cream Topping:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">Candied grapefruit slices (optional)</li><li class="ingredients-single-item">Extra grapefruit zest</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry crust. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs (this creates pockets of butter that will result in a flaky crust). Add the egg yolk and 2 tablespoons of ice water, pulsing until the dough just comes together, adding the remaining tablespoon of water if needed. The dough should hold together when squeezed but not be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and form into a disc without overworking it (overworking develops gluten, resulting in a tough crust). Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled dough on a floured surface to about 3mm thickness and a diameter large enough to line your pie dish with overhang. Carefully transfer the dough to your pie dish, pressing it gently into the corners without stretching. Trim the excess leaving about 1cm overhang, then fold under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until the crust is golden and fully cooked. Set aside to cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the grapefruit filling, zest and juice your grapefruits. In a medium saucepan, whisk together the sugar, cornflour, and salt. Gradually whisk in the milk to create a smooth mixture, then add the grapefruit juice and zest. The acid in the grapefruit will react with the milk proteins, so work quickly to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the mixture over medium heat, whisking constantly to prevent lumps, until it comes to a simmer and thickens significantly – about 5-7 minutes. You should be able to draw a line through the mixture on the back of a spoon and have it hold its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whisk the egg yolks. Gradually whisk about a cup of the hot mixture into the yolks to temper them (this prevents the eggs from scrambling). Pour this back into the saucepan with the remaining mixture and cook for another 2 minutes, whisking constantly, until very thick and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and whisk in the butter, piece by piece, until smooth and glossy. If using, add a few drops of pink food coloring to enhance the natural grapefruit hue. Strain through a fine mesh sieve to remove any lumps and the zest (which has done its flavoring job). Cover the surface directly with cling film to prevent a skin forming and let cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the slightly cooled filling into the baked pastry case, smoothing the top with a spatula. Cover again with cling film directly touching the surface and refrigerate for at least 4 hours, preferably overnight, until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, prepare the cream topping. In a chilled bowl, whip the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to overwhip – you want it billowy and soft to contrast with the firm filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the cling film from the pie and either pipe or spread the whipped cream over the grapefruit filling. For a professional finish, pipe rosettes around the edge of the pie or create decorative swirls with the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Garnish with candied grapefruit slices if using, and sprinkle with a little fresh grapefruit zest for color and an aromatic finish. Refrigerate until ready to serve. This pie is best enjoyed within 2 days of making as the crust will gradually soften from the moisture in the filling.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I prevent my grapefruit custard from curdling when adding citrus juice to milk?
Work quickly when combining grapefruit juice with milk and continuously whisk the mixture. Having all ingredients at room temperature helps, as does tempering the egg yolks properly. Straining the finished custard removes any small bits that may have curdled despite your best efforts.
Can I make this citrus pie with other grapefruit varieties or citrus fruits?
Absolutely! Ruby red grapefruits offer a sweeter profile with vibrant colour, while white grapefruits provide more tartness. You can also substitute with pink grapefruit, or create a similar pie using oranges, blood oranges or even Meyer lemons for different citrus profiles.
What's the secret to achieving a perfectly silky citrus custard filling?
The key to silky custard is constant whisking while cooking, proper tempering of egg yolks, and straining the finished mixture. Including butter adds richness and glossiness. Covering the warm custard directly with cling film prevents skin formation, and proper chilling ensures it sets perfectly.
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