Pink Grapefruit Chiffon Pie Recipe

Directions:

1. Cut the peel and all white membrane from grapefruit. Cut segments free, and place in colander to drain.
2. In a bowl, sprinkle gelatin over 1 cup of the grapefruit juice and let stand for about 5 mins. to soften. Meanwhile, in a small pan, lightly beat egg yolks; mix in remaining 1/2 cup grapefruit juice, 1/2 cup of the sugar, salt, grated lemon peel, lemon juice, and grated grapefruit peel. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon in a thin, even layer.
3. Remove from heat, add gelatin-grapefruit juice mixture, and stir until gelatin is completely dissolved. If desired, add enough food color to tint a medium pink. Cover gelatin mixture and refrigerate until thick enough to mound slightly when dropped from a spoon.
4. In a small mixer bowl, beat egg whites with cream of tartar until foamy; gradually add remaining 1/4 cup sugar and continue to beat until mixture holds stiff peaks. Turn chilled gelatin mixture into large bowl of mixer and beat until light and fluffy.
5. Reserve several of the drained grapefruit segments for garnish; dice remaining segments and fold into gelatin mixture. Then fold in egg white mixture gently but thoroughly.
6. Spread pie filling evenly in pastry shell, cover lightly, and refrigerate until firm (at least 4 hours) or until next day. Also cover and refrigerate reserved whole grapefruit segments.
7. To serve, garnish pie with reserved segments and shredded lemon peel, if desired.