This sweet and tangy Grapefruit Pie with Honey Whipped Cream is a lot like a lemon or key lime pie. Grapefruit juice and zest give the filling a wonderfully distinct flavor. The crust is a simple shortbread crust that is lightly sweetened. Once the filling has set, top it with honey homemade honey whipped cream. The honey pairs perfectly with the tart grapefruit and shortbread crust. If you are looking for a pie that is a little bit different, this recipe is for you!
Grapefruit Pie with Honey Whipped Cream
The crust is a simple shortbread crust that isn’t overly sweet.
The creamy filling is a custard made with grapefruit juice and zest. A small amount of sugar is added for sweetness.
The pie is topped with heavy whipping cream that is whipped to stiff peaks and flavored with honey.
I hope things are started to calm down now that the holidays are behind us. I know I finally feel like I can take a breath.
I had the chance to bake a wonderfully light and citrusy dessert to share with you. I adore winter citrus and grapefruit is often underappreciated.
Growing up, mom would fix me half a grapefruit with a little sugar sprinkled over it. I thought it was the best thing ever! I have never thought to bake with it until recently. I saw a recipe for citrus tartlets in Bake from Scratch magazine. The original recipe calls for orange and lime juice. Since it’s winter it made more sense to use a citrus that’s in season, like grapefruit.
The crust is a simple shortbread crust that is slightly sweetened. It’s buttery, thick, and crisp. It doesn’t get much better than that. The filling is a simple custard filling made with grapefruit juice and zest. It goes in the crust after the crust has baked and cooled. Then the whole thing goes into the fridge to set. It’s really very simple.
Heavy cream and honey make up the whipped cream topping. I love the contrast between the tart creamy filling and the sweet honey whipped cream. They complement each other perfectly!
More Pie Recipes you’ll love
Honey Yogurt Persimmon Tart – Fresh persimmon puree with hints of honey and brandy is swirled into a creamy whipped yogurt mousse and sits on top of a tender buttery crust.
Apple Raisin Custard Pie – Made with common ingredients that you may already have in your kitchen, this recipe is beyond easy.
Mini Berry Cheesecake Pies – Simple and quick to put together, this fresh, flavorful dessert can be ready in no time.
Grapefruit Pie with Honey Whipped Cream
For the dough
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter softened
- 1/3 cup granulated sugar
- 3 large egg yolks
For the filling
- 10 tablespoons unsalted butter softened
- 2/3 cup granulated sugar
- 1 tablespoon grapefruit zest
- 1/2 cup fresh grapefruit juice
- 4 large egg yolks
for the topping
- 1 cup heavy whipping cream
- 1/4 cup honey
make the crust
In a medium bowl, stir the flour and salt together with a whisk.
In a large bowl, beat the butter and sugar together until fluffy, about 4 minutes. Add the egg yolks, one at a time, mixing well after each addition. Add the flour and mix until just combined. Shape the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350ºF. Place the chilled dough between 2 sheets of parchment paper and roll it out into a 12-inch circle. Place it in a 9-inch pie pan gently without stretching it. Trim the edge evenly with the pie pan. Top the crust with parchment paper and add pie weights. Bake for 15 to 20 minutes, or until the crust is golden brown and dry. Remove the paper and weights. Let the crust cool completely.
Make the filling
In a medium saucepan, bring the butter, 1/3 cup of the sugar, zest, and juice to a boil over medium heat, stirring occasionally to dissolve the sugar.
In a medium bowl, whisk the remaining sugar and egg yolks together until pale in color. While whisking continuously, gradually add the hot butter mixture to the egg yolks. Return the mixture to the pan, and cook, stirring constantly, until thick enough to coat the back of a wooden spoon. Remove from heat and strain the filling through a fine-mesh sieve into the prepared crust. Refrigerate for 2 hours, or until the filling is set.
Make the topping
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream on high speed until stiff peaks form. Turn the speed to low and slowly pour in the honey. Turn the speed up to medium and mix until the honey is fully incorporated. Pipe the topping over the cooled pie. Serve immediately.