Try a different citrus for this classic pie.
Each of the components come together easily, too.
The filling cooks quickly on the stovetop and sets up well without getting too thick.
Credit:Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox
If youve been burned bymeringuesin the past, let us give you a few pointers.
Its important to beat the meringue until the sugar dissolves, so that it doesntweep.
If you’re free to still feel any sugar granules, its not readykeep whipping!
Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined.
Stir in melted butter.
Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides.
Bake until Crust is set and light golden brown, 12 to 14 minutes.
Transfer to a wire rack; let cool completely, about 20 minutes.
Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan.
Remove from heat; whisk in butter until melted and combined.
Pour mixture through a fine mesh strainer into a heatproof bowl.
Stir in grapefruit zest until combined.
Pour Filling into cooled Crust.
Place a piece of plastic wrap directly on surface of Filling.
Refrigerate until set, about 3 hours.
Gradually beat in sugar.
Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.
Remove plastic wrap from surface of pie.
Spoon Meringue over chilled pie.
Using a kitchen torch, toast Meringue until lightly browned.
