Ginger Grapefruit Dream Pie
Sometimes you dream up a pie idea and then you make it a reality! I wanted to try a no-bake pie with a gluten-free crust and a grapefruit curd because why the hell not? So I made a crust out of Tate's Gluten-Free Ginger Zinger cookies and the rest is herstory!
For the crust
- Tate's GF Ginger Zinger cookies (1.5 bags)
- 6 Tbs butter, melted
Place cookies in a food processor and pulse until crumbled. Add butter and pulst until well mixed. Press mixture into a 9" pie plate, pressing down the bottom and sides until firm and covered all around. Freeze for about 10 minutes to set.
For the Grapefruit curd:
- 3 egg yolks
- 1/2 cup fresh squeezed grapefruit juice
- 1 Tbs grapefruit zest
- 1/2 cup sugar
- 4 Tbs butter
Place the yolks into a fine mesh sieve and pour juice over them, using a wooden spoon to work the yolks and juice all the way through to a small saucepan. Add the sugar and zest to the pan and heat on medium low heat, whisking constantly with the wooden spoon for 15-20 minutes until consistency is thickened and thickly coats the back of the spoon. Remove from heat and add butter one tablespoon at a time, whisking into the mixture until well mixed. Place cooled curd in a mason jar and cool in the refrigerator for at least 2 hours (best overnight).
For the pie filling
- 1 8-oz. pkg cream cheese
- 1 cup heavy whipping cream
- 1 cup grapefruit curd
Whip the whipping cream on high until stiff peaks form. Set aside. Whip the cream cheese and curd together until smooth. Gently fold in one half of the whipped cream, and then the other half. Pour into prepared crust. Chill in the freezer (15 minutes) and then serve cold. Store in the refrigerator. Your finished pie should be light and fluffy and amazing with a chewy, crunchy cookie crust.
Note: we had extra grapefruit zest we decided to decorate with. It did not look good, nor did it taste good! Whoops!