I use Indian River pink grapefruit. Serve with whipped cream.
Ingredients
- 1 pie crust , 9 inch
- 4 pinks grapefruit
- 0.5 cups white sugar
- 1 tablespoon cornstarch
- 0.75 cups grapefruit juice
- 1 package strawberry flavored Jell-O® , 3 ounce
Instructions
-
1
Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
-
2
Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
-
3
Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Zucchini Kuchen (Gorgeous Zucchini Cake)
This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen.
Spinach Salad with Pomegranate Cranberry Dressing
Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
Air Fryer Smashed Potatoes
These golden, crispy air fryer smashed potatoes are easier to make than you think in just 20 minutes! They're flavored with garlic and brushed with butter to make them extra crispy.