Paloma Pie
Paloma Pie: Inspired by the classic Paloma cocktail, this dessert has a tangy grapefruit-tequila curd filling, nestled into a crunchy saltine cracker crust. A refreshing ending to a warm-weather meal, especially on Cinco de Mayo!
- Prep time
- 45 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 Saltine crackers ((about 1 1/2 sleeves))
- 1/2 cup unsalted butter, (melted)
- 3 tablespoons granulated sugar
- 1 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1 3/4 cup ruby red grapefruit juice ((from about 1 1/2 large grapefruits))
- 1/4 cup tequila ((optional, water can be substituted))
- 4 large egg yolks
- 6 tablespoons unsalted butter
- 1 tablespoon grapefruit zest ((from about 1/2 a grapefruit))
- drop of pink food coloring (optional)
- 1/2 cup heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Crush the Saltine crackers into fine crumbs, by hand or in a food processor.
- 3
Stir in the melted butter and sugar until combined.
- 4
Press the mixture in an even layer on the bottom and up the sides of a pie dish.
- 5
Bake for 16 to 20 minutes, or until just beginning to turn golden around the edges.
- 6
Stir the sugar, cornstarch, and salt together in a large bowl.
- 7
Whisk in the grapefruit juice and tequila.
- 8
Whisk in the egg yolks.
- 9
Add the butter, zest, and food coloring, and place the bowl over a pot of simmering water.
- 10
Cook the mixture, whisking, over the steaming water until it starts to bubble around the edges and become thick (about 10 to 15 minutes).
- 11
Pour the filling into the prepared crust, and refrigerate the pie for 4 hours or overnight.
- 12
Garnish with whipped cream.
- 13
Whip the cream and sugar together on medium-high speed, until it holds soft peaks.