I love a good custard pie but never thought to add grapefruit juice and Campari to it. This recipe comes from The Four Twenty Blackbirds Pie Book. I was really intrigued by this recipe because for one, a creamy delicious custard pie.
And two. I’m a big fan of grapefruit and love Campari–which took a while and was a love/hate relationship. But this custard pie was extremely delicious!
Growing up I mostly had custard pies when visiting my relatives in Mississippi. It was the top pie that was at every get together and I would always look forward to it on the table.
But maybe a year or so ago, I had it and felt that it was just toooo sweet! My taste buds have really changed and I could not believe I did not enjoy the pie as much as I thought I would. I literally had a big ole slice that I just took one bite of.
So when I ran across this recipe, I thought, “win-win!” The perfect balance of sweet and bitter. I added some freshly whipped cream with serving to add another component of sweetness.
Then, a syrup came to mind with grapefruit segments, blackberries and then a splash of Campari.
The grapefruit and blackberries really added some texture to the creamy custard and worked perfectly. I hope y’all enjoy this light and refreshing dessert as much as I did!
Grapefruit Custard Pie
- 1 store brought pie shell 9”
- 3 tablespoons all purpose flour
- 3/4 cups sugar
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 large egg yolk
- 4 tablespoons melted butter
- 1 cup grapefruit juice strained
- 3 tablespoons Campari Liquor
- 1 cup heavy whipping cream
- 3 teaspoons grated grapefruit zest
- 1/2 cup sugar
- 1/4 cup Campari
- 1/4 cup water
- 1/2 cup fresh blackberries
- 1/2 cup grapefruit segments
Preheat oven to 400 degrees. Blind bake your pie shell until lightly golden. 8-10 minutes.
In a large bowl, whisk together the flour, sugar, and salt. Then whisk in the eggs, one at a time, until combined. Whisk in the melted butter, then the grapefruit juice, Campari, and heavy whipping cream.
Strain the mixture into a large bowl and then whisk in the grapefruit zest.
Pour the custard into the pie shell set on a rimmed baking sheet. Very carefully, transfer to the lower rack of the oven and reduce the temperature to 325 degrees. Bake for 35-40 minutes until the sides are slightly puffed and the center is wobbly but not watery. Make sure to not over-bake or filling will seperate.
In a pot, combine the sugar, Campari and water. Bring to a boil then reduce heat to a simmer. Simmer for 3 minutes. Set aide and cool. Add the blackberries and grapefruit segments.
Slice a piece of the pie and topped with some of the Campari syrup and a dollop of whipped cream! Enjoy