REFRESHING FROZEN GRAPEFRUIT PIE

This frozen dessert is perfect for an adventurous palate.  Grapefruit is an underused ingredient, but well worth the delectable discovery.

INGREDIENTS:

CRUST:

9 oz. shortbread cookies (I used lemon straw cookies from Target)

½ cup butter, melted

FILLING:

1 can (14 ounces) sweetened condensed milk

7 tablespoons ruby red grapefruit juice (fresh is best)

6 drops red food coloring (optional)

2 drops yellow food coloring (optional)

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Wilton’s pearlized  sprinkles  - sugar pearls (for garnish)
White Chocolate M&Ms (for garnish)

DIRECTIONS:

In the food processor, put the cookies in and create crumbs.  Add the crumbs to a pie plate and add the melted butter.  Stir.  Press down on the bottom and sides with a fork.  Put in the freezer and let set.

In a large bowl, combine the sweetened condensed milk and the grapefruit juice.  Mix well.  Add the food coloring and mix in.  Add more or less food coloring depending on the desired shade.  I used red to make pink, then a couple drops of yellow to give it a more of a grapefruit color.   

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into grapefruit mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Whip 1 cup of whipping cream.  Refrigerate and reserve for garnish.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and sugar pearls.

Ingredients

Cookie Crumbs in Food Processor

Cookie Crumbs, ready for Melted Butter

Using A Fork to Mix

Crust

Sweetened Condensed Milk and Grapefruit Juice

Mixed

With Food Coloring

With Whipped cream and ready to freeze

Just Out of the Freezer