Grapefruit Atlantic Beach Pie

• 5 ounces round buttery crackers (such as Ritz) (about 40 crackers), crushed
• 1/3 cup powdered milk
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/2 cup (4 oz.) unsalted butter, melted
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 3/4 cups ruby red grapefruit juice
• 1/4 cup fresh lime juice (from about 2 limes)
• 4 large egg yolks
• 6 tablespoons (3 oz.) unsalted butter
• 1 teaspoon grapefruit zest
• 3 to 5 drops pink liquid food coloring
• 1 cup heavy cream
• 3 tablespoons powdered sugar

1. Prepare the crust: Preheat oven to 275u0b0F. Place crushed crackers, powdered milk, sugar, and salt in a large bowl; toss to combine. Stir in melted butter. Press mixture on bottom, up sides, and over rim of a 9-inch pie plate. Bake in preheated oven until dried and lightly toasted, about 20 minutes. Cool on a wire rack until ready to use.
2. Prepare the grapefruit curd: Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in juices and yolks. Bring to a light boil over medium-high, whisking constantly. Boil until thickened, whisking constantly, about 1 minute. Remove from heat; whisk in butter, zest, and desired amount of food coloring. Pour into prepared crust, and chill at least 4 hours or up to overnight.
3. Prepare the whipped cream: Beat cream and powdered sugar with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form, 2 to 3 minutes. Serve with pie.

buttery crackers, powdered milk, granulated sugar, kosher salt, unsalted butter, sugar, cornstarch, kosher salt, ruby red grapefruit juice, lime juice, egg yolks, butter, coloring, heavy cream, powdered sugar

Taken from www.myrecipes.com/recipe/grapefruit-atlantic-beach-pie (may not work)