• 1 Texas Rio Star grapefruit
  • 1/2 cup water
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 package (8 ounces) whipped cream cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh squeezed Texas Rio Star grapefruit juice
  • 1 2/3 cup heavy whipping cream, whipped
  • 1 9-inch graham cracker piecrust* (recipe follows)
  • Fresh mint sprigs, optional garnish


Peel and section grapefruit. Set aside.

In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.

In large bowl, beat sugar, brown sugar and cream cheese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections and fresh mint.

Graham Cracker Crust

  • 6 tablespoons butter, melted
  • 1 1/2 cups graham cracker crumbs (from about 24 graham crackers)
  • 1/4 cup sugar

In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch pie pan.

Bake for 8 to 10 minutes in a preheated 350° F. oven. Cool completely before adding filling.

*Substitute a purchased graham cracker piecrust if desired.

Makes 6 to 8 servings.