Grapefruit Gingersnap Pie

This tangy Grapefruit Gingersnap Pie is a riff on my popular Cranberry Gingersnap Pie, which was just too good to let alone ~ this sunny mid-winter dessert wows everybody!

placing thyme sprig on a grapefruit gingersnap pie

I had my first perfect tangerine of the season the other day, and that kick started my annual love affair with citrus. Citrus fruit is endlessly inspiring to me as an eater and as a cook. I love those juicy flavors and cheery colors, I love all the new varieties that have come out lately, and I love that it bursts into season in the dead of winter. Who cares that we can’t have ripe tomatoes or masses of backyard basil right now ~ we’ve got bright juicy citrus!

pink grapefruit gingersnap pie topped with thyme sprig

This pie starts with an unusual gingersnap walnut crumb crust ~ it’s sweet and spicy at the same time, and so good that I’m always on the lookout for an excuse to make one. It’s just as easy to make as a regular crumb crust, but the flavor is so much better. You can crush any crisp gingersnap cookie you like, but I’m partial to the super thin ones from Sweden.   If you can’t find them, most stores carry some type of gingersnap year round.

How to make a gingersnap crust

I pat the crust into my pie plate with a light hand, I like the textural quality of a ragged top edge, and I don’t want the crust to be too compacted, but that’s a personal choice. I bake it for a few minutes to set it, and that’s all the oven time this pie requires.

Making a gingersnap crust

The silky grapefruit filling is cooked on the stove, and sets up as the pie chills in the refrigerator.

pink grapefruit gingersnap pie on wooden table

If you follow this blog you probably know how much I love citrus curds of all kinds. If you’re a fan of my MICROWAVE CITRUS CURD method you might be wondering why I don’t use that super easy technique here. For this pie I want the filling to be on the firmer side, and my microwave curd has a softer set. Cooking this curd on the stove top with cornstarch as well as the eggs makes it more sturdy for slicing.

squeezing fresh grapefruit juice

You’ll need 1 3/4 cups of fresh squeezed pink or ruby red grapefruit juice for this recipe. For me that was 2 nice big grapefruits. The addition of lemon juice adds some tang, but also serves to enhance the flavor of the grapefruit.

fresh grapefruit juice

Just look at that cheery color!

grapefruit gingersnap pie in a white pie plate

I’m not really sure why I garnished this pie with a sprig of thyme, I just thought it looked pretty. You could use grapefruit zest, or just leave well enough alone.

a slice of grapefruit gingersnap pie

4.45 from 29 votes

Grapefruit Gingersnap Pie

This tangy Grapefruit Gingersnap Pie is a riff on my popular CRANBERRY GINGERSNAP PIE, which was just too good to let alone ~ this sunny mid-winter dessert wows everybody!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Chill time 4 hours
Yield 10 servings
Author Sue Moran



  • 5 ounces gingersnaps
  • 1 cup walnuts
  • 3 Tbsp brown sugar
  • 4 Tbsp butter, melted


  • 1 cup sugar
  • 4 Tbsp cornstarch
  • pinch of salt
  • 4 egg yolks
  • 1 1/2 cups freshly squeezed pink or ruby red grapefruit juice, (not bottled!) strained to remove seeds and pulp
  • 1/4 cup freshly squeezed lemon juice
  • tiny drop of pink gel food coloring
  • 5 Tbsp butter, cut in 5 pieces


  • Preheat oven to 350F
  • Put the gingersnaps in a food processor and process until they are fine crumbs (This should be about a heaping cup, in case you're using ready made crumbs) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
  • Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  • Put the sugar, cornstarch, salt, and egg yolks in a saucepan with a heavy bottom and whisk to combine and break up the yolks. Whisk in the juices and add the tiniest bit of food coloring to enhance the pink tone. Less is more when it comes to the coloring, and the pink will deepen as the curd thickens.
  • Heat the mixture on medium heat, whisking or stirring constantly, until it comes to a boil. Boil for one minute exactly (set the timer.)
  • Take off the heat and whisk in the butter pieces, the mixture will be thick and glossy.
  • Strain the curd though a mesh strainer if you like, the step is optional, but will remove any little bits of curdled egg. Fill the pie shell immediately, the curd will start to set fairly quickly.
  • Let cool and then refrigerate, uncovered, at least 4 hours to let it fully chill and firm up.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Make it ahead: the whole pie can be made and kept in the refrigerator the day ahead. Cover it loosely.
  • Any firm curd will work in this recipe so feel free to experiment. Lemon and gingersnaps work particularly well, see my LEMON CRUNCH BARS.
  • Any crisp cookie will work for the crumb crust like graham crackers, of course, but there’s no reason you couldn’t use chocolate wafers, too.
  • For a nut free crust, just omit the walnuts and add a few more gingersnaps.


grapefruit gingersnap pie pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Jennifer @ Seasons and Suppers
    December 16, 2017 at 4:54 am

    This lovely pie is getting me in the mood for citrus. Loving that beautiful colour!

  • Reply
    December 15, 2017 at 10:45 am

    5 stars
    I can literally feel how much excitement you have for the citrus! And I totally agree – it is nice to have all these seasons because each of them has something special we can can cook. And yes, I am a fan of your Microwave Citrus Curd 🙂

  • Reply
    December 15, 2017 at 10:14 am

    I made your cranberry gingersnap pie for Thanksgiving and it was soooo good! Nice take on some classic flavors. Anyhoo, I was thinking how versatile the filling could be, and I love this version. Definitely adding it to my list!

    • Reply
      December 15, 2017 at 11:34 am

      I’m so glad to hear from someone who’s made the inspiration pie ~ thanks Karla <3

  • Reply
    Chris Scheuer
    December 15, 2017 at 9:57 am

    This is amazing! I would have never thought of that flavor combination, but I LOVE it!!!

  • Reply
    Amy @ Little Dairy on the Prairie
    December 15, 2017 at 8:44 am

    Oh my gosh! The flavors of this pie sounds so good! I love it!

  • Reply
    [email protected]
    December 15, 2017 at 8:43 am

    Such a lovely looking pie and I bet the grapefruit and gingersnap flavors go great together. This is really a unique way to use grapefruit. Love the idea!

  • Reply
    December 15, 2017 at 7:52 am

    I’m in love with grapefruit…and I’m in love with gingersnap. So, this is a winner for me! 🙂 YUMM thanks for sharing!

  • Reply
    Dawn - Girl Heart Food
    December 15, 2017 at 7:43 am

    I love grapefruit, but never used it in a pie like this! Looks creamy, delicious and that colour is beautiful!

    • Reply
      December 15, 2017 at 8:14 am

      It’s a unique pie for sure, which in my book makes it even more special. Grapefruit has such a wonderful flavor, it deserves more attention!

  • Reply
    Tricia @ Saving Room for Dessert
    December 15, 2017 at 5:08 am

    What a gorgeous color and that flavor must be fantastic! Love this citrus delight 🙂 Pinning and sharing. Have a great weekend!

  • Reply
    [email protected]'s Recipes
    December 15, 2017 at 4:20 am

    Such a lovely pinky colour! Have never had a grapefruit pie…is that filling like custard?

    • Reply
      December 15, 2017 at 6:53 am

      It’s more of a curd, Angie, since there is no dairy in it. I like it that way because the flavor of the grapefruit is more pronounced than it would be in a custard.

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