Instructions:

Rio Grande Valley Pink Grapefruit Pie

Source: Mesquite Country: Tastes & Traditions from the Tip of Texas published by the Museum of South Texas History

4 medium to large pink or red grapefruit
1 cup granulated sugar
1 3/4 cups water or strained grapefruit juice
2 tablespoons cornstarch
1/8 teaspoon salt
1 (3 ounce) box strawberry gelatin
1 (8- or 9-inch) pie crust, baked
1 cup whipping cream, whipped

Peel grapefruit, separate sections (see note), and remove from membranes. Place sections in a strainer over a bowl overnight. Cook sugar, juice, cornstarch and salt until thick and clear. Add gelatin and stir until dissolved. Brush gelatin mixture over pie crust. Chill gelatin mixture and crust. When gelatin starts to thicken, add grapefruit sections. Pour into pie crust and chill until set. Top with whipped cream.

NOTE: The grapefruit should be sectioned lengthwise. By slicing the ends off, the fruit can be set flat on the cutting board to make it easier to slice the rind off lengthwise. Use a small, sharp knife to then remove the sections from the membranes.

Serves 6 to 8.