Pie with grapefruit cream

Pie with grapefruit cream

INGREDIENTS
Graham Crust:
1 3/4 cup graham cracker crumbs
1/3 cup melted unsalted butter
2 tablespoons of sugar
Grapefruit cream:
1 cup of sugar
1/4 cup cornstarch
2 cups of grapefruit juice
4 egg yolks
1/2 cup of diced butter
3 tablespoons grilled coconut flakes
3 tablespoons unsalted, sliced and roasted pistachios


PREPARATION
Crust preparation

1. In a bowl, mix bread crumbs, butter and sugar until the mixture is moistened. Squeeze the mixture evenly into a 10-inch (25 cm) pie plate. Bake in the preheated oven at 325ºF (160ºC) for 15 minutes or until crust is lightly browned. Put the pan on a rack and let cool.

Preparation of the cream

2. In a heavy-bottomed saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and cook over medium heat, stirring, for 5 minutes or until mixture is thick and bubbling. Put the egg yolks in a heatproof bowl. Using a whisk, gradually add half of the creamy mixture. Pour this mixture into the saucepan and bring to a low boil while stirring constantly. Continue cooking for 2 minutes.


3. Remove from heat, add butter and mix until melted. Pour the filling into the cooled crust. Let cool for 30 minutes at room temperature. Cover the tart with plastic wrap and refrigerate for 4 to 6 hours or until the filling has set. (The pie will keep overnight in the refrigerator.)

4. When serving, sprinkle pie with coconut and pistachios.