Alex Guarnaschelli's Grapefruit Lime Pie Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Alex Guarnaschelli

Grapefruit Lime Pie

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  • Level: Easy
  • Total: 2 hr 45 min (or more if chilling)
  • Active: 20 min
  • Yield: 8 to 10 servings
This is the same principle as a Key Lime Pie, but the grapefruit is a little less tart and a little more floral and fruity. You can top this pie with the classic whipped cream or something juicier like grapefruit segments or a thin layer of orange marmalade for a more jammy flavor. You can use a store-bought graham cracker crust to save some time. You can even substitute fresh orange juice for the grapefruit to make this pie reminiscent of an ice-cream truck “Creamsicle.” I am partial to grapefruit though, especially the pink ones you see at the store. I often make this, let it cool without refrigerating and serve “fresh” — it’s just as good made the day before, chilled and served the next day.




To Serve:


  1. Make the crust: Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9-inch pie dish with some melted butter and set aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, ginger, a pinch of salt and the rest of the melted butter. The texture should resemble wet sand. Use the bottom of a glass or measuring cup to press the crust into an even layer on the bottom and up the sides of the prepared pie dish. Place the dish on a sheet pan and bake until the crust firms and browns lightly, 10 to12 minutes. Remove from the oven and let cool.
  3. Make the filling: In a medium bowl, combine the condensed milk, sour cream, grapefruit juice, lime zest and lime juice.
  4. Bake the pie: Pour the filling into the crust and jiggle the dish to smooth evenly. Place onto a sheet pan and bake in the center of the oven until firm, 18 to 20 minutes. Let cool on a wire rack for at least 2 hours. Chill in the fridge.
  5. To serve: Cut the pie into wedges and serve with grapefruit segments and whipped cream if desired.

Cook’s Note

To make graham cracker crumbs, break the crackers into smaller pieces and place into a food processor. Pulse and then process into crumbs. Alternatively, put the crackers into a resealable plastic bag and use a rolling pin to crush into crumbs.