Lime and Grapefruit Pie

My love of all citrus fruits runs deep. This may not be the coast of California or the Florida peninsula, but for about the last 10 years we have been able to successfully grow citrus fruit right here in Tennessee. Granted my back is the worse from moving the trees outside in the winter for a few “spa days” when the temperature gets up in the 60s but for the most part the trees spend late October through March as house plants. I don’t mind, they smell heavenly and are gorgeous when producing.

Last spring my son gave me a grapefruit tree. It has a few little baby grapefruits on it right now so we’ll see what happens. But the tree did provide inspiration if not ingredients for a delicious dessert.

Everyone loves a key lime pie, why not make it even better by adding sweet and tart grapefruit juice? The recipe is fairly basic.

The recipe requires a can of sweetened condensed milk and sour cream with a bit of zest and lime  juice. For this pie I used lime and grapefruit juice. It was marvelous. It was fruity and floral and deliciously cool. AND I have to say this – it was as easy as pie to make! The prep time is certainly less than 5 minutes! First zest a lime and add the zest to a bowl with ¼ cup of lime juice (2 limes) and ½ cup grapefruit juice (1 grapefruit) plus a can of condensed milk and ½ cup of sour cream. Stir it up and pour in prepared graham cracker crust. Bake for 15 to 20 minutes. Cool and get in the refrigerator for a couple of hours and then fall in love with this fresh simple dessert. We like barely sweetened whipped cream to serve, but you certainly don’t have to garnish. You do have to try this – you’ll feel the sunshine. Enjoy!