I feel like grapefruit doesn't always get the love and appreciation it deserves. I recently shared my feelings about this magical citrus fruit, and I find myself preaching the taste and benefits to naysayers (of which I have found many) quite often. So vibrant, sweet, tart, juicy, refreshing... really I could go on and on. I am partial to the ruby red variety (they are like candy), but I would never turn down a traditional, tart, mouth-puckering version either. They are one of winter's truly redeeming qualities.
One of my best friends, Jillian, left the little bubble that is Charlotte and moved back to Ohio last year. I was sad to see her go, but knew it was the right move for her for many reasons, personal and otherwise. While keeping up our friendship now requires more than driving two minutes down the road to meet for a glass of wine, or lazily brunching at our favorite spot... I do not cherish it any less. A true soul sister brought to me during my first job out of college, I know we will remain close via email, Skype, random text messages, and the occasional weekend visit (like this past weekend when she came back :). That makes me really happy.
On a less sentimental note, Jill is one of the aforementioned naysayers of my beloved grapefruit. I've heard her comments about the bitter taste and unappealing sourness before... but I was determined to make her a believer. On Sunday morning I made a batch of freshly-squeezed ruby red grapefruit juice, reserving some to make the curd for what has become my new favorite pie. I poured a glass each for Jill, Ryan, and I, and watched expectantly as she took the first sip. "Delicious!" she said before finishing the entire glass. My work was done, another grapefruit lover is born.
Unfortunately Jill had to leave before tasting the final result of the grapefruit pie, I'll have to be sure to make some for her to try next time. Trust me though, this pie is a winner. I used Heidi's recipe for ginger grapefruit curd, which I found first through Sarah's blog, and for the crust, I crushed 8 ounces of honey graham crackers in the food processor, and combined with 1 tablespoon freshly grated ginger and 5 tablespoons salted butter. I pressed this into a 9.5" pie pan and baked at 350 degrees for 14 minutes. Let cool in the fridge until the curd is ready. Pour curd into the pie crust and chill for an hour or two. I topped my slice with some fresh whipped cream. You could also make this pie with lemon or lime curd. You won't be disappointed!