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This recipe is from Anabel Trudeau, pastry chef at Take the Cake in Houston. Texas Rio Star grapefruit is preferred because it is so incredibly sweet.

• 1 grapefruit (Texas Rio Star preferred)
• 1/2 cup water
• 1 envelope unflavored gelatin
• 1/2 cup sugar
• 1/4 cup brown sugar
• 8-ounce package whipped cream creese
• 1/2 cup sour cream
• 1/4 cup fresh squeezed grapefruit juice (Texas Rio Star recommended)
• 1-2/3 cups whipping cream, whipped
• 9-inch graham cracker crust
• fresh mint sprigs, optional garnish

Peel and section grapefruit. Set aside.

In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.

In a large bowl, beat the sugar, brown sugar and cream creese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections and fresh mint.

Graham Cracker Crust

• 6 tablespoons butter, melted
• 1-1/2 cups graham cracker crumbs (about 24 graham crackers)
• 1/4 cup sugar

In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch pie pan. Bake for 8 to 10 minutes in a preheated 350°F degree oven. Cool completely before adding filling.

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