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GRAPEFRUIT PIE

1 (9 or 10-inch) baked pie
shell

Filling:
1 1/3 c. sugar
1/4 tsp. salt
6 Tbsp. cornstarch
1 1/2 c. grapefruit juice
3 egg yolks, beaten
1 Tbsp. butter

Meringue:
3 egg whites
6 Tbsp. sugar
1 Tbsp. grapefruit juice

Mix sugar, salt and cornstarch in top of double boiler.
Blend in grapefruit juice. Cook over hot water until thick.
Add beaten egg yolks. Cook about 5 minutes longer. Remove
from heat. Add butter. Stir well. Pour into hot pie crust or
let cool and pour into cold pie crust.
Beat egg whites until frothy. Add sugar and grapefruit
juice gradually, beating until stiff. Pile onto filling. Bake
at 300 degrees for 10 to 15 minutes or until meringue is lightly
browned.

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