- Level: Easy
- Total: 2 hr (includes cooling and chilling times)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 356
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 6 g
- Cholesterol
- 96 mg
- Sodium
- 227 mg
- Level: Easy
- Total: 2 hr (includes cooling and chilling times)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 356
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 6 g
- Cholesterol
- 96 mg
- Sodium
- 227 mg
Ingredients
Crust:
Filling:
Directions
- Preheat the oven to 350 degrees F.
- For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
- Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
