Tangy Grapefruit Tart

Saw this recipe in Better Homes & Gardens. I substituted a shortbread crust (I didn't have graham crackers on hand, and with the recent snowfall and icy roads it wasn't worth a trip to the grocery store). The chopped pistachios and toasted coconut suggested as garnishes in the orginal recipe certainly look nice (check out their photo with the link above). But since I don't personally like coconut and have a mild allergy to nuts, I stuck with some fresh whipped cream, grapefruit slices and a little zest...somewhat monochromatic and  with less textural appeal, but it's what I had! :)

INGREDIENTS

• 1purchased graham cracker crumb pie shell
• 1egg white, lightly beaten
• 3/4cup sugar
• 3tablespoons cornstarch
• 1 1/2cups grapefruit juice
• 3egg yolks
• 6tablespoons butter, cut up
• 1drop red food coloring
• 1/4cup toasted coconut
• 2tablespoons chopped dry roasted pistachio nuts

DIRECTIONS

1. Preheat oven to 400 degrees F. Lightly brush crust with egg white. Bake for 5 minutes or until lightly browned; set aside to cool. In a medium saucepan stir together the sugar and cornstarch. Add the juice; cook and stir over medium heat until thickened and bubbly. Gradually whisk half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir constantly until mixture boils gently. Cook and stir for 2 minutes more. Remove from heat. Add butter and stir until melted. Stir in food coloring. Pour mixture into prepared crust. Cover loosely and chill for 4 to 6 hours or until set. Top with coconut and pistachios.