Ingredients

• 4 medium to large Texas RED Grapefruit, sectioned
• 1 cup sugar
• 1-3/4 cup strained grapefruit juice
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3-oz package wild strawberry jello
• 1 (8 or 9 inch) pie crust, baked and cooled
• 1 cup whipping cream, whipped

Directions
Peel and section grapefruit. Place sections in a strainer over a bowl. Cook sugar and next 3 ingredients until thick and clear. Add jello and stir until dissolved. With a large spoon, place a small amount of the jello mixture to cover the bottom of the baked pie crust (about 1/4 inch thick.) Reserve the rest of the mixture until ready for use, no need to refrigerate. Chill the pie until the jello congeals, about one hour. When the jello congeals, place the drained grapefruit sections in a close circular fashion in the pie shell. Pour the reserved jello mixture over the pie and chill the pie again until the jello sets. Top with whipped cream.

Serves 8