Salty Dog Icebox Pie

For the crust:

1 sleeve saltines (about 40 crackers)

1/2 c. unsalted butter, melted

3 T. sugar

For the filling:

1-1/2 c. fresh grapefruit juice, strained

2 large eggs

4 large egg yolks

3/4 c. sugar

6 T. unsalted butter, cut into 6 pieces

Preheat oven to 350 degrees. 

For the crust, crush crackers into fine crumbs. Transfer crumbs to a medium bowl. Add butter and sugar; mix with a rubber spatula until the crumbs stick together when you press some between your fingers. Pour crumb mixture into a 9" pie pan and use your hands to press it onto the bottom and up the sides in an even layer. Bake for 15-17 minutes, until golden brown. Let cool completely on a wire rack.

For the filling, in a medium saucepan over medium heat, bring grapefruit juice to a simmer. Cook for about 15 minutes, until reduced by half. Let cool to room temperature.

In another medium saucepan, whisk together eggs, egg yolks, and sugar until blended. Whisk in the reduced grapefruit juice and set over medium heat. Cook, stirring constantly, for about 10 minutes, until slightly thickened. (It should be the consistency of a melted smoothie.)  

Turn off the heat and add butter one piece at a time, stirring after each addition until fully incorporated before adding the next piece. The curd should be thick enough to coat a spoon; it will continue to thicken as it cools.

Transfer curd to a heatproof bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature. Transfer the curd to the pie shell and spread into an even layer.

Place a fresh piece of plastic wrap on the surface of the filling. Freeze the pie for at least 4 hours or overnight. Remove the plastic, wrap the entire pie with 2 layers of plastic wrap, and freeze for up to 2 weeks.

To serve, unwrap, cut into slices, and serve frozen.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 104.