1/2 cup freshly squeezed grapefruit juice, divided
1 cup whipping cream, whipped
2 1/2 cups grapefruit segments which have been cut away from the membrane, the cut in half crosswise
Preheat oven to 325 degrees. Spray 9-inch pie dish with nonstick cooking spray. Use food processor or blender to finely chop cookies and pecans, processing until mixture is fine crumbs. Transfer to a large bowl. Pour in melted butter and mix well. Press crumb mixture into prepared dish. Bake 8 minutes. Let cool completely.
Combine marshmallows and one-fourth cup grapefruit juice in a large heavy saucepan. Cook over medium-low heat, stirring frequently, until marshmallows melt. Remove from heat and transfer to large mixing bowl. Let cool.
Stir remaining one-fourth cup grapefruit juice into cooled marshmallow mixture. Fold in whipped cream and grapefruit segments. Pour into crumb crust. Cover and chill at least 3 hours. Makes one 9-inch pie.
I used a 16-ounce package of archway coconut crème cookies. It was just enough to make 2 crusts. I put one crust in the freezer to use another time.
You probably need about 5 medium grapefruit for this recipe--one for juicing and 4 or maybe 5 to yield two and one-half cups of grapefruit segments.
A sprinkling of toasted coconut is a nice garnish at serving time. Place one-fourth cup of flaked coconut in a skillet over medium heat. Stir coconut until golden brown. Immediately transfer to a dish and let cool.
If you don’t have a food processor or blender to make crumbs, just put cookies in a zip-top plastic bag and roll over them with a rolling pin or vegetable can. Add finely chopped pecans to the crumbs.