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Grapefruit Radler Pie

Grapefruit pie? I've never heard of that. Is that a thing? These are the responses I was met with when I told my friends the next recipe for the blog. Rewind to 4th of July weekend, hot weather, the pool and a cold Stiegl Grapefruit Radler. We’re going to embrace all the summer vibes for the next few posts because our time is limited (but seriously).

This beer is the perfect pool/beach/patio accessory. When I’m packing a cooler to tailgate at Sox Park or to head to the beach, this is a nightcap staple that always finds its way in the bag. It’s crisp, sweet, and not overbearing with the acidity of standard grapefruit.

Grapefruit on its own is not my jam – but add some beer and sugar and you’ve got yourself a party. This recipe is a little sweet, a little salty, and definitely sassy.

My serving suggestions are to keep it as cold as possible in the fridge until serving to hold consistency of the pie itself. Do not forget whipped cream – homemade or cool whip work just fine!

My coworkers all gave me a weary eye once I said “Grapefruit Pie” – but gave a big approval rating and spread the word across the aisles. It’s easy enough to make as a last-minute addition to any lazy day or summer party; It just needs a minimum of at least four hours to chill! Enjoy!

Tag me on instagram if you try to make it yourself @beerandthebaker !



5 oz. buttery crackers (I used Ritz) – 1.5 sleeves worth

1/3 cup powdered milk (adds fat to the crust without adding more liquid)

3 tbsp. granulated sugar

1 tsp. kosher salt

1 stick unsalted butter (melted)

Grapefruit Filling

1 1/2 cups granulated sugar

1/4 cup cornstarch

1/2 tsp. kosher salt

1 cup ruby red grapefruit juice

3/4 cup Stiegl Grapefruit Radler

1/4 cup fresh lime juice (from about 2 limes)

4 large egg yolks

4 tbsp. unsalted butter

1 tsp. grapefruit zest

3 to 5 drops pink food coloring (I used gel)


1. Preheat oven to 275°F.

2. For the crust, place crushed crackers, powdered milk, sugar, and salt in a large bowl; toss to combine. Stir in melted butter.

3. Press mixture on bottom, up sides, and over rim of a 9-inch pie plate. Bake in preheated oven until lightly toasted (darker coloring), about 30 minutes. Cool until ready to use for the filling.

4. While crust is baking, combine the sugar, cornstarch, and salt in a medium saucepan. Stir in the beer, grapefruit juice, and egg yolks. Over medium heat, bring mixture to a light simmer and whisk. Once boiling, whisk continuously until thickened and reaching desired consistency (about 2 minutes after boiling – it will firm up quickly once hot enough).

5. Remove from heat; whisk in butter, grapefruit zest, and food coloring.

6. Chill at least 4 hours or up to overnight.

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