Grapefruit Pie (Janet Rader)
2 C. or 2 cans Grapefruit slices (drained and cut in half)
1 C. sugar
1 ⅓ C. water and/or grapefruit juice
pinch of salt
3 oz box of strawberry jello
9 “ graham cracker crust
Boil sugar, water/juice, cornstarch and salt until thick and clear. Stirring often.
Stir in jello packet until dissolved . Pour into large bowl and refrigerate until partially cooled.
Fold in grapefruit sections until mixed. Return to refrigerator to cool. Pour into pie shell. Keep refrigerated until served.