Desserts & Baked Goods

Grapefruit Custard Pie {Gluten-Free}

8 servings


1 hour

total time


1 almost-fully-baked 9" gluten-free pie shell, hot

3 tablespoons sweet white rice flour ((.75 ounces / 20 grams))

3/4 cup organic blonde cane sugar ((5.75 ounces / 160 grams))

1/4 teaspoon salt

3 large eggs

4 tablespoons melted butter ((2 ounces / 55 grams))

1 cup strained ruby/pink grapefruit juice ((8 ounces / 225 grams))

4 tablespoons strained blood orange juice ((optional, for color - otherwise, 4 more tablespoons grapefruit juice))

1 cup heavy cream

4 tablespoons St. Germain Elderflower Liqueur

2-3 teaspoons finely grated grapefruit zest ((colorful part only, from 1 medium grapefruit))


Prepare things:

Have a rack positioned in the lower third of the oven and preheat the oven to 400º. Have your pie shell baking on a rimmed baking sheet on the bottom rack, and blind-bake it until it's golden all over, somewhere between par-baked and fully-baked. The gluten-free crust won't brown much more once the custard is added. (If your pie crust has already baked and cooled, that's fine – put it in the oven for 5 minutes before pouring in the custard.)

Make the custard:

In a large bowl, whisk together the flour, sugar, and salt. Whisk in the eggs one at a time, whisking until combined after each addition. Whisk in the melted butter, then the grapefruit and blood orange juices, and finally the heavy cream and St. Germain liqueur. The mixture should thicken up with the addition of the cream. Strain the mixture into a large measuring pitcher or bowl, and whisk in the grapefruit zest to distribute it evenly.

Bake the pie:

Pour the custard into the hot pie shell set on a rimmed baking sheet. Carefully transfer to the lower rack of the oven, reduce the temperature to 325ºF, and bake until the sides are slightly puffed and the center is quite wobbly but not watery, about 35-45 minutes. Be careful not to over-bake, or the filling will separate.

Remove the pie from the oven and cool completely, 2-3 hours; it will still be cooking from residual heat. (If the filling is too soft to slice, chill the pie 1-2 hours.) The pie will keep at room temperature for one day, or refrigerated for up to three days, though it is best on the day of baking when the crust is most crisp.


8 servings


1 hour

total time
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