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)
Crust:
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