cup freshly squeezed Texas Red Grapefruit juice with pulp (2 to 3 grapefruit)
1
cup freshly squeezed Texas Orange juice with pulp (4 to 5 oranges)
2
egg yolks, slightly beaten
1
tablespoon butter or margarine
Topping
Thawed whipped topping
6
to 8 pecan halves
Thin slices of grapefruit peel (optional)
Crust
Mix all ingredients together and press into bottom and up side of 9-inch pie pan. Chill crust 5 to 10 minutes before filling.
Filling
In medium saucepan, combine sugar and cornstarch. Stir in Texas Red Grapefruit juice and Texas Orange juice with pulp. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir in butter or margarine. Pour into pie crust. Refrigerate.
Topping
When ready to serve, add dollops of whipped topping around edge of pie and half of a pecan on top of topping for each piece of pie cut. For additional decoration, if desired, cut thin slices of peel from fruit. Using a small cookie cutter, cut out designs and place individually on top of the pie.
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