Temperature: 350° F

Ingredients

Instructions

Crust Directions:
1. Preheat oven to 350 degrees.
2. Chop macadamia nuts in food processor.
3. Add coconut and sugar to nuts and mix until blended.
4. Add melted butter.
5. Pour nut mixture into Emile Henry pie plate and press with fingers. Be sure the nut crust goes up the sides of the Emile Henry pie plate, preferably all way to the scalloped edges. The Emile Henry pie plate pictured with this recipe was purchased at a Williams and Sonoma store.
6. Bake crust for 5-7 minutes until lightly browned.
7. Remove from oven and let cool on wire rack.
White Chocolate Directions:
1. Melt white chocolate in a double boiler.
2. Pour white chocolate over the bottom of the crust and up the sides of the nut crust and let cool.
Grapefruit Pie Filling Directions:
1. Lightly beat egg yolks and add 1/2 cup grapefruit juice, orange juice, lime juice, and sugar.
2. Place above mixed ingredients in a medium size sauce pan and cook over medium heat, stirring frequently.
3. While cooking above ingredients, take 1/4 cup grapefruit juice and place in bowl. Sprinkle 2 teaspoons unflavored gelatin over grapefruit juice and set aside.
4. Add 1/4 cup heavy whipping cream to egg yolk mixture, grapefruit zest, and the 4 tablespoons of butter.
5. Continue to stir constantly until mixture coats the back of a spoon and/or reaches 240 degrees on an instant read thermometer.
6. Remove from heat and add grapefruit gelatin mixture, stirring thoroughly.
7. Pour grapefruit filling into nut crust, being sure to cover the white chocolate layer.
Meringue topping directions:
1. Preheat oven to 200 degrees.
2. In large mixer bowl, beat egg whites.
3. Add a pinch of salt as egg whites are beating.
4. While egg whites are beating, add the finely ground sugar to egg whites one tablespoon at a time.
5. Continue beating at medium to high speed until egg whites turn glossy and stiff.
6. Place a star shaped pastry tip into the bottom of a pastry bag.
7. Spoon stiff egg whites into the pastry bag.
8. Decorate the top of the grapefruit filling with short pipings of meringue until the entire surface is covered.
9. Place Emile Henry pie plate in oven and just brown the tops of the meringue.
10. Remove from oven and cool on wire rack.
11. Cut pie into 8-12 servings, depending upon desired size of slices.
12. Enjoy!!