(Makes 8 servings)
Ingredients:
- 2 1/2 cups (375 ml) grapefruit flesh
- 10 ounces (284 g) large marshmallows
- 1/4 cup (60 ml) grapefruit juice
- 8 oz (227 g) Cool whip
- 1 baked pie shell
Directions:
- Remove the peel and any rind from the grapefruit. Cut the flesh into small bite size pieces.
- Place the grapefruit into a strainer. Save the juice. Be sure the grapefruit is well drained.
- Cut the marshmallows into quarters.
- Pour the 1/4 cup of grapefruit juice into a saucepan. Heat the saucepan over low heat.
- Add the marshmallows.
- Stir constantly until the mixture is smooth.
- Remove the saucepan from the heat. Cool to room temperature.
- Mix the Cool Whip into the cooled marshmallow mixture.
- Add the well drained grapefruit flesh to the marshmallow mixture. Mix well.
- Spoon the grapefruit-marshmallow pie filling into a baked pie shell.
- Set the pie in the refrigerator for at least 2 to 3 hours.
Returning to the Rio Grande Valley
It has been eight years since we visited the Rio Grande Valley of Texas. When we were last here we were hired as consultants to rescue a restaurant at an RV resort. We worked our way through that winter as other Winter Texans lounged lazily by the pool. This time, we decided to relax, experience the Valley, exercise on treadmills, ride our bikes, and be the first in line for each new movie release. And, of course, sample the local cuisine. The combination of Winter Texan and Tex-Mex cultures results in interesting menu combinations. Burritos, clubhouse sandwiches, taco salads, Caesar salads, French fries, refried beans, tortillas and toast.
We returned to the resort restaurant to see how it was doing. On our first visit we ordered coffee but never did receive any cream. Actually, we never saw our waiter again, a sign that something had gone terribly wrong over the years. On our second visit, the soup was cold, the steak was old, the vegetables were shrivelled and the breaded shrimp were over cooked. Ever hopeful, we returned for breakfast and were served rubbery eggs and dry, brittle toast. Even the hashbrowns were limp and grey. The restaurant needed us once again!
We are happy to be back renewing friendships with the good and gentle people here, and picking fresh ruby red grapefruit for breakfast from the tree beside our motorhome. This area along the Rio Grande River, just north of the Mexican border, is best known for its sweet, red grapefruit. Eight years ago, we discovered a grapefruit pie recipe and included it in our first cookbook, The Cooking Ladies’ Recipes from the Road. This year, we sampled another version of the sweet and tangy pie and we want to share the recipe. Remember – the special ingredient is the Texas ruby red grapefruit. Other varieties will work, but the result won’t be quite as sweet and flavourful. And yes, we have fixed the restaurant. It is now filled to capacity, and the food and service is spectacular! Our cool Texas winter has finally turned warm, so we’re back to thinking about exercise, biking, movies, and lounging around the pool.
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Phyllis Hinz & Lamont Mackay are authors of On The Road With The Cooking Ladies, Let’s Get Grilling https://amzn.to/2OSGLbZ and a new series of guidebooks Stratford For All Seasons https://amzn.to/38w4bvu
