Sparkling Grapefruit Pie

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I use Indian River pink grapefruit. Serve with whipped cream.


  • 1 (9 inch) pie crust, baked
  • 4 pink grapefruit
  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • ¾ cup grapefruit juice
  • 1 (3 ounce) package strawberry flavored Jell-O®


Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)

Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.

Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Prep time: 20 mins / Cooking time: 10 mins / Total time: 1 day 4 hrs 30 mins

Serving: 8 / Yield: 1 9-inch pie

Calories: 235.0

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