Ingredients
- 9 (2 1/4-inch by 4 3/4-inch) graham crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 (3-ounce) box strawberry-flavored Jell-O
- 2 large or 3 medium red grapefruits
- 3/4 cup chilled heavy cream
- 2 tablespoons sugar
Directions
- Preheat oven to 350°F. Butter a 9-inch pie plate.
- In food processor, grind graham crackers into crumbs, about 1 minute. Add sugar, butter, and salt and pulse motor until mixture becomes fine crumbs, about 2 to 3 minutes. Press mixture evenly onto bottom and up sides of pie plate. Bake in middle of oven until golden brown, about 10 minutes. Cool crust in pan on rack.
- In 2-quart saucepan, whisk together sugar, cornstarch, and 1 1/2 cups water. Set over moderate heat and simmer, whisking constantly until mixture becomes thick and clear, about 6 to 7 minutes. Add Jell-O and whisk until dissolved, about 1 minute. Remove from heat and let cool to room temperature.
- Using sharp knife, cut peel, including all white pith, from grapefruit and cut segments from membranes. Add segments to filling, then pour into crust and chill until firm, at least 3 hours and up to 24 hours.
- In medium bowl, using electric mixer, beat cream with sugar until it holds soft peaks. Spread evenly over filling and serve.
