Side Pannel
Grapefruit Custard Pie
Ingredients List
- 1 almost-fully-baked 9" gluten-free pie shell, hot
- 3 tablespoons (.75 ounces / 20 grams) sweet white rice flour
- 3/4 cup (5.75 ounces / 160 grams) organic blonde cane sugar
- 1/4 teaspoon salt
- 3 large eggs
- 4 tablespoons (2 ounces / 55 grams) melted butter
- 1 cup (8 ounces / 225 grams) strained ruby/pink grapefruit juice
- 4 tablespoons strained blood orange juice (optional, for color - otherwise, 4 more tablespoons grapefruit juice)
- 1 cup heavy cream
- 4 tablespoons St. Germain Elderflower Liqueur
- 2-3 teaspoons finely grated grapefruit zest (colorful part only, from 1 medium grapefruit)
Directions
Have a rack positioned in the lower third of the oven and preheat the oven to 400ºF. Have your pie shell baking on a rimmed baking sheet on the bottom rack, and blind-bake it until it's golden all over, somewhere between par-baked and fully-baked. The gluten-free crust won't brown much more once the custard is added. (If your pie crust has already baked and cooled, that's fine ”“ put it in the oven for 5 minutes before pouring in the custard.)
Make the custard:
In a large bowl, whisk together the flour, sugar, and salt. Whisk in the eggs one at a time, whisking until combined after each addition. Whisk in the melted butter, then the grapefruit and blood orange juices, and finally the heavy cream and St. Germain liqueur. The mixture should thicken up with the addition of the cream. Strain the mixture into a large measuring pitcher or bowl, and whisk in the grapefruit zest to distribute it evenly.
Bake the pie:
Pour the custard into the hot pie shell set on a rimmed baking sheet. Carefully transfer to the lower rack of the oven, reduce the temperature to 325ºF, and bake until the sides are slightly puffed and the center is quite wobbly but not watery, about 35-45 minutes. Be careful not to over-bake, or the filling will separate.
Remove the pie from the oven and cool completely, 2-3 hours; it will still be cooking from residual heat. (If the filling is too soft to slice, chill the pie 1-2 hours.) The pie will keep at room temperature for one day, or refrigerated for up to three days, though it is best on the day of baking when the crust is most crisp.
Make the custard:
In a large bowl, whisk together the flour, sugar, and salt. Whisk in the eggs one at a time, whisking until combined after each addition. Whisk in the melted butter, then the grapefruit and blood orange juices, and finally the heavy cream and St. Germain liqueur. The mixture should thicken up with the addition of the cream. Strain the mixture into a large measuring pitcher or bowl, and whisk in the grapefruit zest to distribute it evenly.
Bake the pie:
Pour the custard into the hot pie shell set on a rimmed baking sheet. Carefully transfer to the lower rack of the oven, reduce the temperature to 325ºF, and bake until the sides are slightly puffed and the center is quite wobbly but not watery, about 35-45 minutes. Be careful not to over-bake, or the filling will separate.
Remove the pie from the oven and cool completely, 2-3 hours; it will still be cooking from residual heat. (If the filling is too soft to slice, chill the pie 1-2 hours.) The pie will keep at room temperature for one day, or refrigerated for up to three days, though it is best on the day of baking when the crust is most crisp.
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