#FoodieExtravaganza ~ Grapefruit Pie

Welcome to the February reveal day for #FoodieExtravaganza! Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Our hostess this month is the lovely Wendy from A Day In The Life On The Farm.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you! Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

Grapefruit Pie... I'd sure never heard of it before - but at the suggestion in our #FoodieExtravaganza group I pulled up Pinterest and hit search. Lo and behold there were lots of grapefruit pie recipes! Who knew?! So, I browsed through and found the one I wanted to try the most and this beautiful, tart, creamy concoction was born. I think this pie is a quintessentially summer pie. It is bright and fresh with the juice and fruit from the grapefruit and oh so decadently creamy and lightly sweet from the heavy whipping cream and melted marshmallow base. What an amazing combination of textures and flavors. I think this kind of pie should be eaten on your back deck, feet propped up, watching the sunset and listening to the sound of the evening nightlife... it just gave me that vibe. My sister is unfortunately not a grapefruit fan, so the majority of this is going with me to work this week, but you can bet I'm saving a piece (or two!) just for me - and I will be closing my eyes and fast forwarding to a warm summer breeze while I enjoy my pie.

Check out all the beautiful pies this month!

BLT Pie by Georgina of G'Gina's Flavors Palatte
Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas
Grapefruit Pie by Rebekah at Making Miracles
Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm
Homegrown Blackberry Pie by Carlee of Cooking with Carlee
No Bake Peanut Butter Pie by Lauren of From Gate to Plate
Peaches and Cream Pie by Elaine at Cookin and Craftin
Penne Pie by Terri at Our Good Life
Red Velvet Pudding Pie by Teri of The Freshman Cook
Tar Heel Pie by Tara of Tara's Multicultural Table
The Impossible Coconut Pie by Stacy of Food Lust People Love
Walnut Crumble-Topped Apple Tart by Caroline at Caroline's Cooking

Grapefruit Pie adapted from Taste of Home

Ingredients
32 large marshmallows
1/2 cup grapefruit juice, divided
2 or 3 large red grapefruit (enough peeled sections to equal about 2 1/2 cups)
1 cup heavy whipping cream, whipped
1 baked pie shell (9 inches) (see recipe below)
1/4 cup flaked coconut, toasted

Directions

1. In a heavy saucepan, combine the marshmallows and 1/4 cup grapefruit juice. Cook and stir with a rubber spatula over low heat until marshmallows are melted. Allow to cool to room temperature.
2. Peel the grapefruit of all the exterior rind and also the interior membrane as well (here's a post on "how to peel and section grapefruit", FYI). Stir the grapefruit, remaining grapefruit juice and marshmallow mixture gently into the prepared whipped cream (use a spatula to gently fold mixture until well and evenly combined). 
3. Pour filling into the prepared crust. Sprinkle with toasted coconut. 
4. Refrigerate for 3 hours, or until filling is set. Cover loosely and refrigerate any leftovers.

Pie Crust IV adapted from Jan Bittner on allrecipes.com (makes a single crust)

Ingredients
1/2 cup butter flavored vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 - 1/3 cup cold water

Directions

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add ONLY as much water as needed to hold together, and mix lightly with a fork.
2. Roll gently on a lightly floured surface to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan.
3. To pre-bake for this recipe: Preheat oven to 425. Prick prepared dough with a fork all over and blind bake in the oven for 18 - 20 minutes or until golden brown. Set aside to cool while preparing ingredients for the pie filling.