8 ounces gingersnap cookies
4 tablespoons salted butter
2 cups freshly squeezed pink grapefruit juice
6 eggs + 6 egg yolks
½ cup sugar
2 tablespoons pink grapefruit zest
1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
1 stick (8 tablespoons) salted butter, cut into 1 tablespoon chunks
2 tablespoons grated beet + ¼ cup water, combined to make pink food coloring
1/3 cup crème fraîche
1 cup chilled heavy whipping cream
1/3 cup crème fraîche
1 tablespoon honey or sweetener of choice
fresh pink grapefruit slices, to garnish
pink grapefruit zest, to garnish
Make the crust.
Preheat the oven to 350°. Blend gingersnap cookies in a blender or food processor until they reach fine crumb. Melt the butter and combine with the gingersnap crumbs. Press into 9” pie dish and distribute uniformly along bottom and up sides. Bake for 10-12 minutes, until golden brown. Remove from oven and let cool.
Make the grapefruit curd
Bring the grapefruit juice to a boil over high heat, then reduce temperature to medium and let simmer until the liquid is reduced by about half. Remove from heat and let cool.
Once the reduced juice is cool, set up your double boiler, nesting a medium heat-proof bowl inside a medium sauce-pan filled with a couple inches of water. The water should not touch the bottom of the bowl. In the bowl, whisk together the eggs and yolks, sugar, pink grapefruit zest, and vanilla bean paste or vanilla extract until completely homogenized. Turn heat to high and bring water to a boil. Reduce heat to low so that the water continues to simmer. Whisk continuously until the curd thickens, then remove from heat and drop in the chunks of butter one by one, whisking each one to melt before adding the next.
Transfer curd to a bowl or jar, cover, and let cool completely. Once the curd has cooled, whisk in 1/3 cup crème fraîche and 2 tablespoons or more of the beet coloring, if desired. Whisk until completely smooth, or blend with an electric mixer.
Assemble the pie.
Pour the grapefruit curd into the gingersnap crust. Cover with plastic wrap, and refrigerate at least 4 hours.
After 4 hours, whip the cream, crème fraîche, and honey in a large bowl until soft peaks form. The whip will be slightly thicker than usual, given the richness of crème fraîche Dollop the crème fraîche whipped cream onto the center of the pie, leaving a 2-3 inch perimeter around the crust. Garnish with fresh grapefruit and zest.
Return to the fridge to set for another hour, then serve.