Pink Grapefruit Cream Pie

Preheat the oven to 375 F.

For the graham cracker crust: In a medium sized bowl combine the graham cracker crumbs with the sugar and melted butter. Stir to combine. Press the crust mixture into a 9-inch pie pan, pressing along the bottom and up the sides of the pan. Bake the crust for 7-8 minutes. Remove from the oven and set aside.

Reduce the oven temperature to 350 F when you pull the crust out.

For the pie filling: In a large bowl vigorously whisk the egg yolks with a whisk. Add the remaining filling ingredients and whisk until thoroughly combined and no lumps of sour cream are remaining. Pour the filling into the pie crust. Bake at 350 F for 20-25 minutes, or until set but still a little jiggly in the middle. Remove from the oven and allow to cool before transferring the pie to the refrigerator to chill for at least one hour before serving.

Note: Either crush vitamin C tablets to a fine powder, or use vitamin C that’s already in powdered form.

See recipe source for explanation for the inclusion of vitamin C.