This citrusy twist on a traditional pecan pie is a great addition to the holidays. The addition of the grapefruit and orange juice give it an extra tangy flavor that will be sure to have your guests asking, "What is your secret ingredient?"
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