All. The. Food.

Grapefruit Pie

Happy Pi Daaaaaay!!!!

I’m 100% a math Nerd, so you’d better believe I treat Pi day like a national holiday. For those of you that have never heard of this wonderful ‘holiday’, it’s the celebration of the mathematical number pi. Pi begins with 3.14, so it’s celebrated on March 14th. And usually it’s celebrated with pie. 

But even if you aren’t into math. Do we really need an excuse to eat pie? Ever?

So guys, stick with me here. This is a pie, I’d never heard of until college. One of my best friends told me about this amazing thing her family would eat for the holidays called grapefruit pie.

I said eww.

First, I hated grapefruit. And second, why would anyone ever put the stuff in a pie?

But, hey, I have an open mind. So I tried a bite.

And then I tried another.

And then I decided, even though it didn’t make logical sense. It was absolutely delicious.

It had a wonderful crust, the inside had a sweet gelatin that mixed well with the tartness of the fruit. And then it was topped with a heaping amount of whipped cream. It was a thing of beauty.

Problem was, you could only get it in a certain city in Texas. And I was nowhere close to that city.

Fast-forward a few years, and a lady at church gave me a ton of grapefruit straight from her tree. So then I thought, hmm, is this a sign? Should I try making a grapefruit pie?

So I did.

And it was delicious. But I learned one important thing. In the future, I don’t think I’ll ever use the small pink grapefruit to make this pie, because peeling them was a pain. Get the big grapefruit. Definitely the big ones. Unless you are a grapefruit peeling ninja.

So this is how my family will be celebrating Pi Day. I’ve got half of a pie in my freezer, because yes, these freeze beautifully, and a fresh can of Reddi-wip on hand.

Happy Pi Day.

Grapefruit Pie

5 from 1 vote
Cook Time 20 mins
Resting time 8 hrs
Course Dessert


  • 1 9 inch pie crust, baked and cooled this can be homemade or store bought
  • 1 cup grapefruit juice
  • 1/2 cup water
  • 3 oz strawberry jello instant
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 2 cups grapefruit slices about 3 large grapefruits, or 6 small ones
  • whipped cream


  • Peel and section the grapefruit. Put them in a bowl in the refrigerator overnight.
  • Add the sugar, cornstarch, juice, and water to a pot. Cook until thick and clear. Add the jello; dissolving. Remove from heat.
  • Take a spoonful of your mixture and brush it on the bottom of your already cooked pie crust. Put the crust in the refrigerator to solidify and the pot in the fridge to cool down.
  • After cooled (about 5 minutes) add the grapefruit slices (including all of the juice that has drained from them in the bowl) to the jello mixture.
  • Add this entire mixture to the pie crust.
  • Refrigerate until solid. This will take at least 4 hours.

(2) Comments

  1. Trudy says:

    5 stars
    This recipe got my curiosity going. Surprisingly, I had all the ingredients needed in my kitchen except for corn starch. I substituted tapioca for that ingredient. Reminded me of making strawberry rhubarb pie. I had to mentally let my taste buds know that it wasn’t strawberry rhubarb. 😉 That being said, this pie had a slightly bitter flavor at first, then came strawberry and last but not least, pure grapefruit flavor!! The whipped cream on top adds an extra subtle sweetness to this interesting pie! Thank you for sharing the recipe and allowing me to try something new!

    1. Amie says:

      Yaay, I’m so happy you tried and liked it! Your description sums it up perfectly, and now I’m thinking about making another one….

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