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Frozen Grapefruit Pie Recipe

This frozen grapefruit pie recipe has a citrus-sweet flavor similar to lemon meringue or key lime pie. Recipe courtesy McKenzie & Lisa of Nourish RDs.

Servings: 8

Active time: 20 minutes

Total time:

Crust Ingredients


  • 1 1/2 c graham cracker crumbs
  • pinch salt
  • 1/2 c melted butter


  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs and salt in medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated.
  3. Press crumbs into the bottom and up the sides of a 9-inch pie dish.
  4. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.

Filling Ingredients

  • 1 1/2 Tbsp finely grated grapefruit zest
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 14-oz. can sweetened condensed milk
  • 2/3 c fresh grapefruit juice
  1. In medium bowl beat grapefruit zest and egg yolks (reserve egg whites for meringue topping) with an electric hand mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Add grapefruit juice. Whisk into yolk mixture until combined.
  2. Pour into graham crust and bake pie for 10 minutes. Cool and place pie in the freezer for 1-2 hours until completely frozen.

Meringue Topping

  • 4 Davidson's Safest Choice® pasteurized egg white(s)
  • 1/4 c sugar
  1. In a large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
  2. Spread meringue over pie.


If you have a brûlée torch, you can move it back and forth steadily across the surface of the meringue to caramelize and brown it evenly.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 460
Calories from Fat 190
Total Fat 22g (34% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0.5g
Cholesterol 145mg (48% DV)
Sodium 310mg (13% DV)
60g (20% DV)
Dietary Fiber 1g (4% DV)
Sugars 49g
Protein 10g
Vitamin A 15%
Vitamin C 20%
Calcium 20%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.