Pink grapefruit parfait pie is an old recipe that my mother passed down to me. She began making it in her ref="/Home Economics">home economics class in her freshman year of high school. The ingredients are a terrific combination, and it's actually quite delicious.


Pink Grapefruit Parfait Pie Ingredients

  • 1 envelope of Knox unflavored gelatin
  • 1/2 cup of fresh pink grapefruit juice
  • 1 pint of vanilla ice cream, melted
  • 2 egg whites
  • 1 tablespoon of sugar
  • 2 cups of fresh pink grapefruit sections
  • 1 9-inch pie shell, baked
  • Whipped cream and grapefruit sections


  1. Combine the envelope of gelatin and grapefruit juice in a small saucepan. Allow the gelatin to dissolve in the juice for a minute.
  2. Put the saucepan on low heat. Stir constantly until the gelatin is completely dissolved, then remove from heat.
  3. Stir in the melted ice cream.
  4. Place the mixture in the refrigerator to chill. Stir it occasionally as it thickens.
  5. Once the mixture has become thick, beat the egg whites im a medium bowl until they form stiff peaks.
  6. Beat the sugar into the egg whites, gradually. Then fold them into the gelatin mixture.
  7. Cut the grapefruit up into small pieces and fold them into the pie filling.
  8. Transfer the pie filling into the baked pastry shell.
  9. Cover the pie and place in the refrigerator to chill.
  10. Once the pie chills, it is ready to serve. Before serving, garnish the top with whipped topping and additional pink grapefruit sections. Of course, each slice can be topped with whipped topping as it's served as well.

Homemade Pie Shell Ingredients

  • 2 1/2 cups of sifted all purpose flour, sift before measuring
  • 1 teaspoon of salt
  • 3/4 cup of cold lard or shortening
  • 1/3 cup of cold water


  1. Sift the flour and the salt together into a large mixing bowl.
  2. Use a pastry blender to cut 2/3 of the shortening into the flour mixture. Cut until it has a course, meal like texture.
  3. Add the rest of the shortening and continue cutting until the mixture is bead like.
  4. Sprinkle a few teaspoons of the water over the and use a fork to rake the moist crust to one side of the bowl. Continue this until all of the water has been used.
  5. Avoid over working the crust, it makes it tough.
  6. Flour the hands and divide the dough in half.
  7. Wrap each ball of dough with plastic wrap, and then form it into a more solid ball. Then, keeping it wrapped, flatten it out to about 4 inches thick.
  8. Gently smooth out the edges.
  9. Refrigerate the pastries for at least 30 minutes before rolling out.
  10. Unwrap the pie shell dough and place it on a floured surface. Be sure to use all-purpose flour.
  11. Allow it to soften for a minute, and then continue to roll out to the desired size.
  12. Fold it in half and transfer it to a pie pan.
  13. Unfold the shell an form to the pie dish.
  14. Press the edges and any cracks lightly to seal. Lightly moisten any seams if necessary. Trim off any excess shell around the edges.
  15. Prick the bottom of the shell with a fork to keep it from bubbling.
  16. Bake at 425 degrees Fahrenheit for about 10 minutes.
  17. Remove from the oven and cool on a wire rack.

Tips: Handle the pie shell as least as possible, before and after mixing for a more tender crust. If any bubbles develop during the baking, prick them with a fork.