Pink Grapefruit Meringue Pies

  • prep time1 min
  • total time 25 min
  • serves 4

The delicate meringues are a delicious match to these sweet citrus pies.

48 Ratings
Directions for: Pink Grapefruit Meringue Pies


20 graham crackers

½ cup semi-sweet dark chocolate, grated

¼ cup brown sugar

5 Tbsp unsalted butter, melted

4 eggs at room temperature, separate yolks and whites

1 Tbsp grapefruit zest

1 Tbsp lemon zest

¼ cup freshly squeezed pink grapefruit juice

¼ cup fresh lemon juice

1 ½ cup water

⅓ cup cornstarch

1 ¼ cup sugar

2 Tbsp unsalted butter

pinch salt

½ tsp white vinegar


1. Preheat oven to 350 degrees F / 176 degrees C.

2. In a re-sealable bag, crush graham crackers. Transfer crushed graham crackers into a big bowl and mix in: 1/2 cup dark chocolate shavings, 1/4 cup brown sugar and 5 tablespoons of melted butter. Line 4 4-inch pie molds with the crust mixture.

3. Bake for 8 to 10 minutes, then cool.

4. In a bowl, combine 4 egg yolks, 1/4 cup fresh pink grapefruit juice, 1/4 cup fresh lemon juice, a pinch of pink grapefruit zest, and a pinch of lemon zest.

5. In a heavy saucepan mix 1 1/2 cups of water, 1/3 cup cornstarch, 1 1/4 cups sugar and a pinch of sea salt. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes until the mixture thickens. Slowly add this mixture to the citrus-ey yolks.

6. Pour mixture back into the pot, reduce heat to low, add 2 tablespoons of unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate.

7. To 4 egg whites add 1/4 teaspoon of white vinegar, and 3 tablespoons white sugar, whip until stiff peaks form.

8. Heat oven to 375 degrees F / 190 degrees C.

9. Spoon citrus filling into graham cracker crust and top with lots of meringue. Bake for 10 minutes, until the meringues brown slightly.

See more: Chocolate, Citrus, Bake, Dessert, Valentine's Day, North American


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