Pink Grapefruit Cream Pie

• FOR THE GRAHAM CRACKER CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 1/3 cups Sugar
• 6 Tablespoons Melted Unsalted Butter
• FOR THE PIE FILLING:
• 3 Large Egg Yolks
• 1 Tablespoon Pink Grapefruit Zest
• 2 cans 14 Oz Cans, Sweetened Condensed Milk
• 3/4 cups Freshly Squeezed Pink Grapefruit Juice
• 1/2 cups Sour Cream
• 1/8 ounces, weight (3 Grams Is 3000 Mg)Vitamin C, Crushed Into Powder

1. Preheat the oven to 375 F.
2. For the graham cracker crust: In a medium sized bowl combine the graham cracker crumbs with the sugar and melted butter. Stir to combine. Press the crust mixture into a 9-inch pie pan, pressing along the bottom and up the sides of the pan. Bake the crust for 7-8 minutes. Remove from the oven and set aside.
3. Reduce the oven temperature to 350 F when you pull the crust out.
4. For the pie filling: In a large bowl vigorously whisk the egg yolks with a whisk. Add the remaining filling ingredients and whisk until thoroughly combined and no lumps of sour cream are remaining. Pour the filling into the pie crust. Bake at 350 F for 20-25 minutes, or until set but still a little jiggly in the middle. Remove from the oven and allow to cool before transferring the pie to the refrigerator to chill for at least one hour before serving.
5. Note: Either crush vitamin C tablets to a fine powder, or use vitamin C that's already in powdered form.
6. See recipe source for explanation for the inclusion of vitamin C.

graham cracker crumbs, sugar, butter, egg yolks, milk, freshly squeezed, sour cream, weight

Taken from tastykitchen.com/recipes/desserts/pink-grapefruit-cream-pie/ (may not work)