Best 3 Grapefruit Meringue Pie Recipes

Indulge in a symphony of flavors with our delectable Grapefruit Meringue Pie. This classic dessert combines the vibrant tartness of grapefruit with the ethereal lightness of meringue, creating a taste sensation that will tantalize your palate. The flaky crust provides a sturdy base for the luscious grapefruit filling, which bursts with citrusy goodness. Topped with a cloud-like meringue, this pie is a perfect balance of sweet and tangy, with a textural contrast that will keep you coming back for more. Elevate your next gathering or special occasion with this stunning pie, a true masterpiece that showcases the versatility of grapefruit.

Let's cook with our recipes!

GRAPEFRUIT MERINGUE PIE

Grapefruit Meringue Pie image

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Pastry for single-crust pie (9 inches)
1-1/3 cups sugar
1/3 cup cornstarch
2 cups pink grapefruit juice
3/4 cup water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon lemon extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

GRAPEFRUIT VANILLA MERINGUE 'PIE'

Grapefruit Vanilla Meringue 'Pie' image

The tartness of the grapefruit is softened with the help of brown sugar and vanilla ice cream with a smooth and fluffy meringue on top. This dessert screams sophistication, yet it doesn't require expensive ingredients or fancy baking skills. This 'pie' can be served as the final touch on nice dinners or just for your family when you're craving something other than a scoop of vanilla ice cream after dinner. Also, this dish is great because you can be creative and substitute other citrus fruits instead of the grapefruit, like oranges -- or even pineapple, whatever you'd like!

Provided by Alisan

Categories Desserts Pies

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

3 grapefruit
¼ cup brown sugar
½ teaspoon vanilla extract
2 egg whites
¼ cup white sugar
1 ½ cups vanilla ice cream

Steps:

Preheat oven to 450 degrees F (230 degrees C).
With a very sharp knife, cut a slice from the bottom and top of a grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Repeat with remaining grapefruit. Shake any droplets of juice into the bowl as you work.
Gently stir the brown sugar and vanilla extract into the fruit until the sugar has dissolved; spoon into a 1-quart baking dish. Beat the egg whites and sugar in a glass or metal bowl with an electric mixer on medium-high speed until the mixture forms soft, glossy peaks. Spread the fruit with the ice cream, and spoon the meringue on top of the grapefruit in decorative peaks and swirls.
Bake in the preheated oven until the meringue is golden brown, about 7 minutes.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 40.2 g, Cholesterol 14.5 mg, Fat 3.6 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 47.5 mg, Sugar 35.3 g

YANKEE GRAPEFRUIT MERINGUE PIE

Yankee Grapefruit Meringue Pie image

I'm intrigued by this recipe, which I have not tried yet. I've never heard of grapefruit meringue pie before but I love grapefruit, so I hope it will be good. I'm guessing as to number of grapefruit segments it will take to trim the pie; it may take more than 1 grapefruit.

Provided by echo echo

Categories Pie

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
3 eggs, separated
1 tablespoon butter
1/2 cup grapefruit juice
1 teaspoon grated grapefruit peel
1 (9 inch) baked pastry shells (see No-Fail Pie Crust)
1 grapefruit, segments of
6 tablespoons sugar

Steps:

Preheat oven to 350°F.
In the top of a double boiler, mix together the cornstarch, sugar and salt; add 1¾ cup boiling water, stirring to blend.
Cook 15 minutes over simmering water, stirring until thick and smooth.
Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly.
Return double boiler to the stove and cook 2 minutes longer.
Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell.
Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling.
To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat.
Pile the meringue on top of the filling, inside the circle of grapefruit segments.
Place in the oven 7-8 minutes until the meringue turns golden-brown.

Tips:

For the perfect meringue, make sure the egg whites are at room temperature and the bowl is completely clean and dry.
Gradually add the sugar to the egg whites while beating, to prevent the meringue from becoming grainy.
Beat the meringue until it reaches stiff peaks, which means it should hold its shape when the beaters are lifted.
To prevent the meringue from weeping, add a teaspoon of cornstarch or vinegar.
If you don't have a kitchen torch, you can brown the meringue in the oven by setting it to broil for a few minutes.
To make a gluten-free pie crust, use a combination of almond flour, oat flour, and tapioca flour.
If you don't have time to make a pie crust from scratch, you can use a store-bought one.
To prevent the pie crust from becoming soggy, pre-bake it for about 10 minutes before filling it.
Let the pie cool completely before slicing and serving.

Conclusion:

With its tangy grapefruit filling, fluffy meringue topping, and buttery pie crust, this grapefruit meringue pie is a delightful treat that is perfect for any occasion. Whether you are a seasoned baker or a beginner, this recipe provides all the necessary tips and instructions to help you create a delicious and visually stunning dessert that will impress your friends and family. Remember to follow the tips mentioned above to ensure a perfect meringue and a flavorful pie crust. With a little patience and attention to detail, you can easily master this classic recipe and enjoy homemade grapefruit meringue pie whenever you crave a sweet and satisfying treat.