Grapefruit Custard Pie

I was intrigued with this recipe by Emily and Melissa Elsen of The Four & Twenty Blackbirds Pie Book fame, since I’d never encountered a grapefruit pie, not to mention a saltine crust. Both are fabulous, as it turns out. Thanks for the inspiration, ladies. I’ll be making more saltine crusts in the future. This pie is awesome, but up the ante by garnishing with whipped cream and candied citrus.

• 35 unsalted saltine crackers

• 3 Tbsp sugar, plus 1 cup [200 g] 

• 7 Tbsp [100 g] unsalted butter, melted 

• 1/4 cup [85 g] honey 

• 2 Tbsp unbleached all purpose flour 

• 1/2 tsp kosher salt

• 3 large eggs, plus 1 egg yolk 

• 1 cup [240 ml] fresh grapefruit juice 

• 2 Tbsp Campari liqueur 

• 3/4 cup [180 ml] heavy cream 

• Dash of orange bitters (optional)

Position a rack in the lower third of the oven, and preheat the oven to 375°F [190°C].

Combine the saltines and 3 Tbsp sugar in the bowl of a food processor and process until finely ground. Pour in 5 Tbsp [70 g] of the melted butter and pulse until the crumbs are evenly moistened.

Dump the crumbs into a 9-in [23-cm] glass pie plate and, using the bottom of a glass or measuring cup, press the crumbs on the bottom and all the way up the sides. Chill in the freezer for about 10 minutes. Bake for about 20 minutes, or until lightly golden. Let cool completely on a wire rack. Turn the oven temperature to 325°F [165°C].

Whisk the 1 cup [200 g] sugar, honey, flour, salt, remaining 2 Tbsp melted butter, eggs, and egg yolk in a large bowl until combined. Whisk in the grapefruit juice, Campari, cream, and bitters (if using). Strain through a fine-mesh strainer into the cooled shell.

Bake for 50 minutes, or until set but still wiggly in the center. Let cool completely on a wire rack. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.