Grapefruit Custard Pie Recipe

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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 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. I hope y’all enjoy this light and refreshing dessert as much as I did!

Grapefruit Custard Pie Recipe

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 400 degrees. Blind-bake your pie shell until lightly golden. 8-10 minutes.
  2. 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.
  3. Strain the mixture into a large bowl and then whisk in the grapefruit zest.
  4. 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 the filling will separate.
  5. In a pot, combine the sugar, Campari, and water. Bring to a boil then reduce heat to a simmer. Simmer for 3 minutes. Set aside and cool. Add the blackberries and grapefruit segments.
  6. Slice a piece of the pie and topped with some of the Campari syrup and a dollop of whipped cream! Enjoy