Grapefruit Custard Pie Recipe (Tart and Tangy Temptation)

Hello, Austin today from Beyond The Bayou Blog brings you a customized recipe: Grapefruit Custard Pie Recipe. 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, 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 to the 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. It tasted even nicer when I had this with Japanese Milk Bread. I hope y’all enjoy this light and refreshing dessert as much as I did!

What Is Grapefruit Custard Pie?

Grapefruit Custard Pie is a delicious dessert featuring a smooth and creamy custard filling infused with the refreshing tangy flavor of grapefruit. The pie is typically made with a homemade graham cracker crust and topped with grapefruit segments or zest for an extra burst of citrusy goodness. It’s a delightful treat that balances the sweetness of the custard with the tartness of the grapefruit, creating a unique and refreshing dessert experience. Perfect for citrus lovers or anyone looking to try something new and flavorful!

Why Try This Amazing Recipe?

• Tastes Amazing: With a smooth, creamy texture, this delightfully sweet and tangy pie will make your taste buds crave more.
• Easy: With minimal ingredients, it couldn’t be easier to make! I use a store-bought graham cracker pie crust for the ultimate easy dessert, but you can use homemade for a fancier presentation.
• Fast: Almost no prep time – you only need about 10 minutes to get the pie ready for the oven. Just remember, the pie needs time to chill before serving.
• Perfect for Using Up Grapefruits: It’s a great way to finish off the last of your grapefruits!

Overview: How To Make Grapefruit Custard Pie?

Step 1: Preheat and Prepare the Pie Shell

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Blind Bake the Pie Shell: Place your store-bought pie shell on a baking sheet. Bake it for about 8-10 minutes until it’s lightly golden. This helps to set the crust.

Step 2: Make the Custard Filling

1. Mix Dry Ingredients: In a large bowl, whisk together 3 tablespoons of all-purpose flour, 3/4 cup sugar, and 1/4 teaspoon kosher salt until well combined.
2. Add Wet Ingredients: Add 3 large eggs, 1 large egg yolk, 4 tablespoons of melted butter, 1 cup of strained grapefruit juice, 3 tablespoons of Campari, and 1 cup of heavy whipping cream to the bowl. Whisk everything together until smooth.
3. Strain the Mixture: Pour the mixture through a fine sieve into another bowl to remove any lumps. This ensures a smooth custard.
4. Incorporate Zest: Stir in 3 teaspoons of grated grapefruit zest for a burst of flavor.

Step 3: Bake the Custard

1. Prepare to Bake: Pour the custard mixture into the pre-baked pie shell, placing it on a rimmed baking sheet to catch any drips.
2. Adjust Oven Temperature: Lower the oven temperature to 325°F (160°C).
3. Bake: Bake the pie for 35-40 minutes. It should be slightly puffed and the center should be set but still have a little jiggle.

Step 4: Make the Campari Syrup

1. Combine Ingredients: In a small pot, mix 1/2 cup sugar, 1/4 cup Campari, and 1/4 cup water.
2. Boil and Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes until it slightly thickens.
3. Cool and Add Fruit: Remove from heat and let it cool. Once cooled, stir in 1/2 cup of fresh blackberries and 1/2 cup of grapefruit segments.

Step 5: Serve

1. Slice the Pie: Once the pie has cooled, slice it into wedges.
2. Add Toppings: Serve each slice with a drizzle of the Campari syrup and a dollop of whipped cream if desired.

You May Love These Pies!

• Peach Pie
• Lemon Icebox Pie
• Pecan Pie
• Pecan Cream Pie
• Chocolate Pecan Pie
• Sweet Potato Pie

Variations that Are People Pleasers!

• Make the crust Yourself: If you want to make pie yourself, as I sometimes prefer, here you go. Start by making a homemade graham cracker crust. Simply mix 3 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of sugar until well combined. Press the mixture into a pie plate and freeze it.
• Substitute Fresh Fruit: If you prefer not to juice fresh fruit, you can buy bottled grapefruit juice. Just make sure it’s 100% pure and unsweetened. Since bottled juice is thinner, use only 3/4 cup.
• Experiment with citrus flavors: You can swap grapefruit for lemons, limes, or a mix of different citrus fruits to add a unique twist to the recipe.
• Add Color: If you prefer a pinker look for your pie, add a few drops of food coloring to the mix.
• Experiment with Toppings: Try adding different toppings. See how shaved white chocolate tastes on top, or add a bit of grapefruit zest.

What to Serve with Grapefruit Custard Pie?

• Almond Cookies
• Coconut-Pecan Cookie
• Snow Ice Cream
• Oat Bread
• Japanese Milk Bread

Manage Your Leftovers This Way!

• Cool and Store: Once the pie is cooled, I cover it loosely and store it in the refrigerator.
• Separate the Grapefruit Slices: I suggest storing the grapefruit slices separately to prevent them from softening the filling. Simply place them in an airtight container in the fridge.
• Assemble and Enjoy: When you’re ready to serve, just assemble the pie and enjoy. It’s that easy!
• Refrigerator Storage: For storage, the pie can last 4 to 5 days in the refrigerator when covered with plastic wrap or foil. However, it’s so delicious it probably won’t last that long!
• Freezing the Pie: You can freeze grapefruit custard pie! Wrap the pie plate in heavy-duty plastic wrap or foil, then store it in a freezer bag for up to 2 months. Avoid adding fresh grapefruit or whipped cream before freezing.
• Defrosting: To defrost, simply thaw the pie in the fridge overnight. Once thawed, add your garnishes and serve.

Can I Substitute Campari with Another Liquor?

While Campari adds a unique flavor, you can experiment with other citrus-flavored liquors or even omit it for a different taste.

Can I Omit the Blackberries and Grapefruit Segments in The Campari Syrup?

Absolutely! Feel free to customize the syrup with your favorite fruits or omit them altogether for a simpler topping.

How Do I Know When The Custard Is Set?

The custard is ready when the edges are slightly puffed and the center is set but still slightly wobbly. Avoid over-baking to prevent the custard from becoming too firm.

How Do I Keep My Graham Cracker Crust From Getting Soggy? 

The best way to keep your crust from getting soggy is to blind-bake it before adding the filling.

Baking helps the butter and sugar bind together, which prevents sogginess. Bake at 375°F for 5 minutes. Let the crust cool completely before filling it.