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Grapefruit Campari Pie
Nov. 12th, 2020 07:10 pmSome of the recent sourdough adventures have been more successful than others -- I tried both sweet and savory babkas; the sweet was lovely, the savory did not rise well and then would not bake through, alas.
But this next one was an unquestionable success: Grapefruit Campari pie, which is basically a traditional Key Lime pie recipe with a tweak: citric acid, to make the grapefruit juice as tart as lemon/lime juice. Some recipes claimed it wouldn't set up without that; some happily made grapefruit curds or key-lime-style filling without anything extra. I like tart, and I already had citric acid sitting around, so I figured why not?
Standard graham cracker crust:
1 sleeve graham crackers (approx 1 1/2 cups crushed)
1/4 cup brown sugar (or granulated sugar)
5 Tbsp melted salted butter (or unsalted + ~1/8 tsp)
Grind in food processor, press into 9 inch shallow round pie pan or 8 inch square pan. Bake at 350F for 10 minutes.
Zest of one grapefruit (~2 Tbsp)
Juice of one grapefrult, approx 3/4 cup
7 grams (1 1/2 tsp) citric acid
1 14-oz can sweetened condensed milk
2 Tbsp Campari (optional)
4 egg yolks
Mix well. Pour into prebaked crust (crust can be hot -- pop it out, pour in filling, pop it back in), bake at 350 for ~15 minutes until still a little jiggly but not sloshy.
Use 9 inch shallow round pie pan or 8 inch square pan -- it's not a tall pie so don't push the crust too far up the sides unless you're going to pile meringue on top (which is a valid choice especially since you'll have leftover egg whites).
This is high on the tart/bitter/fruit flavors -- I've upped the zest and juice amounts from a lot of traditional key lime recipes to begin with, and then grapefruit adds all that lovely bitterness.
(The lovely blush color is 100% the food coloring in the Campari, for the record; I used white grapefruit because that was what I impulse-bought at the grocery.)
But this next one was an unquestionable success: Grapefruit Campari pie, which is basically a traditional Key Lime pie recipe with a tweak: citric acid, to make the grapefruit juice as tart as lemon/lime juice. Some recipes claimed it wouldn't set up without that; some happily made grapefruit curds or key-lime-style filling without anything extra. I like tart, and I already had citric acid sitting around, so I figured why not?
Standard graham cracker crust:
1 sleeve graham crackers (approx 1 1/2 cups crushed)
1/4 cup brown sugar (or granulated sugar)
5 Tbsp melted salted butter (or unsalted + ~1/8 tsp)
Grind in food processor, press into 9 inch shallow round pie pan or 8 inch square pan. Bake at 350F for 10 minutes.
Zest of one grapefruit (~2 Tbsp)
Juice of one grapefrult, approx 3/4 cup
7 grams (1 1/2 tsp) citric acid
1 14-oz can sweetened condensed milk
2 Tbsp Campari (optional)
4 egg yolks
Mix well. Pour into prebaked crust (crust can be hot -- pop it out, pour in filling, pop it back in), bake at 350 for ~15 minutes until still a little jiggly but not sloshy.
Use 9 inch shallow round pie pan or 8 inch square pan -- it's not a tall pie so don't push the crust too far up the sides unless you're going to pile meringue on top (which is a valid choice especially since you'll have leftover egg whites).
This is high on the tart/bitter/fruit flavors -- I've upped the zest and juice amounts from a lot of traditional key lime recipes to begin with, and then grapefruit adds all that lovely bitterness.
(The lovely blush color is 100% the food coloring in the Campari, for the record; I used white grapefruit because that was what I impulse-bought at the grocery.)
