Ingredients for Crust:

  • 1 cup graham cracker crumbs (12 squares)
  • 1/3 cup melted butter or margarine
  • ¼ cup sugar
  • ½ cup finely chopped pecans
  • *use 9 inch pie pan for best results

Ingredients for Filling:

  • ½ cup sugar
  • ½ cup cornstarch
  • 1 cup freshly squeezed Texas Red Grapefruit juice with pulp (2-3 grapefruit)
  • 1 cup freshly squeezed Texas Oranges with pulp (4-5 oranges)
  • 2 egg yolks, slightly beaten
  • 1 tablespoon butter or margarine

Ingredients for Topping:

  • thawed whipped topping
  • 6-8 pecan halves
  • thins slices of grapefruit peel (optional)
  • small cookie cutter (optional)


Mix all ingredients together and press into bottom and up sides of pie pan. Chill crust for 5 to 10 minutes before filling. Filling: In medium saucepan combine sugar and cornstarch. Stir in Texas Red Grapefruit juice and Texas Orange juice with pulp. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir in butter or margarine. Pour into pie crust. Refrigerate. Topping: When ready to serve, add dollops of whipped topping around edges of pie and half of a pecan on top of topping for each piece of pie cut. For additional decoration cut thin slices of peel from fruit. Using a small cookie cutter, cut out designs and place individually on top of the pie. Makes 6 servings.

Nutrition Per Serving: Calories-460; Fat-23g; Cholesterol-85mg; Sodium-260mg; Carbohydrate-61g; Protein-4g