Grapefruit Chiffon Pie

• 1 baked pie crust
• 1 envelope unflavored gelatin
• 3/4 c. sugar, divided
• 1/2 tsp. grated grapefruit rind
• 3 eggs, separated
• 1 c. fresh grapefruit juice
• 1/2 pt. heavy cream, whipped and divided

1. Combine gelatin, 1/2 cup sugar and grated rind in saucepan. Beat egg yolks; combine with juice and stir into gelatin mixture. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly.
2. Chill.
3. Stir occasionally until mixture mounds when dropped from spoon.
4. Beat egg whites until frothy.
5. Gradually beat in 1/4 cup sugar, beating until stiff. Fold into gelatin mixture.
6. Fold in half of whipped cream.
7. Turn into baked pie crust.
8. Chill until set.
9. Top with remaining half of whipped cream.

crust, unflavored gelatin, sugar, grated grapefruit rind, eggs, fresh grapefruit juice, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459249 (may not work)