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PAMPLEMOUSSE PIE
Serves 6
1
9-inch Graham cracker crumb, baked
2 red ruby grapefruit
1 cup
grapefruit juice
1 envelop unflavored gelatin
2 eggs
1/2 cup sugar
8 ounces cream cheese
3/4 cup sour cream
Peel one
grapefruit, cutting away all rind. Remove sections; set aside for garnish.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low
heat. Set aside.
Pour remaining juice in a blender. Add the egg yolks, one
half of the sugar, sour cream and cream cheese. Beat until smooth.
Blend in
the gelatin. Chill until slightly thickened.
Beat egg whites until stiff
and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into
crust. Chill and garnish with grapefruit sections.
* Courtesy of Mona Amen,
Boca Grande Florida.
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