Pink Grapefruit Pie
9-inch baked, cooled piecrust
3 oz. cream cheese
1 C. hot water
1 C. sugar
3 T. cornstarch
1 T. strawberry-flavored gelatin powder
1/4 t. almond extract
2 C. grapefruit sections
8 oz. nondairy whipped topping or sweetened whipped cream
Spread softened cream cheese on bottom of crust; set aside.
In saucepan, combine water, sugar and cornstarch. Stir and cook over medium-high heat until thick and clear. Add gelatin powder and almond extract. Spread small amount of this glaze over cream cheese.
Arrange 2 cups well-drained grapefruit sections over glaze and cover with remaining glaze.
Refrigerate until cool. Spread with nondairy whipped topping or sweetened whipped cream.
Makes one 9-inch pie.
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