What’s Up, Hungry People

The dog days of summer are upon us, Hungry People, and I, for one, am ready for sitting out on our deck, basking in the sun, and eating this sweet, sweet Paloma Pie.

I recently had a paloma for the first time, and I was instantly smitten (and maybe a little buzzed). It quickly became my go-to drink when I was ready to get the party started! A few days ago, I came across an article about Atlantic grapefruit pie , and it got my recipe gears turning. I’ve also been going through a phase where I want to turn anything and everything into a panna cotta, for some reason… So the idea came to me – why not make a paloma panna cotta pie?!

So that’s exactly what I did.

Here’s What You Need

Making this dessert does take a bit of patience because of all the cooling and chilling required – but nothing is too difficult to prepare regardless of your level of baking. Once all the components are together, it’s really as easy as pie!

For the Graham Cracker Pie Crust

Crushed graham cracker crumbs: These form the base of our crust, giving it that classic graham cracker flavor.
Butter, melted: This binds the graham cracker crumbs together for a perfect crust.
Sugar: Adds just the right amount of sweetness to the crust.

For the Panna Cotta Filling

Whole milk: Helps to bloom the gelatin and adds to the creaminess.
Unflavored gelatin: This is what sets our panna cotta, giving it that perfect, jiggly texture.
Heavy cream: Adds richness and a smooth texture to the panna cotta.
Sugar: Sweetens up the panna cotta filling nicely.
Lime juice: Gives a refreshing citrus twist to the panna cotta.
Vanilla: Adds a subtle sweet aroma to the panna cotta.

For the Grapefruit Filling

Grapefruit juice: The main flavor of this layer, bringing that tangy, refreshing taste.
Lime juice: Adds a bit more citrus zing to complement the grapefruit.
Unflavored gelatin: Helps set the grapefruit layer.
Strawberry gelatin (Jell-O): Adds color and a hint of fruity flavor to the grapefruit layer.
Tequila: Optional, but adds a boozy kick for that true paloma experience.
Mint leaves: Perfect for decorating and adding a fresh aroma.
Starfruit, sliced: A fun, decorative topping.
Grapefruit, sliced: Adds freshness and visual appeal.
Oranges, sliced: Complements the grapefruit with a sweet, citrusy taste.
Limes, sliced: Adds a pop of color and extra citrus flavor.

Egg whites: The base for our light and airy meringue cookies.
Superfine sugar: Dissolves easily to sweeten the meringue without making it grainy.
Cream of tartar: Helps to stabilize the egg whites for a perfect meringue.
Cornstarch: Adds a bit of thickness and stability to the meringue.
Salt: Enhances the flavor of the meringue.
Vanilla: Adds a lovely flavor to the meringue cookies.

Let’s Cook

Alright, let’s get this party started with our graham cracker crust. First, grease a pie pan or tart tin with some butter. Preheat your oven to 350°F while you’re at it. Now, grab a bowl and mix those crushed graham cracker crumbs with the melted butter and sugar. Stir it up until you’ve got a nice, crumbly mixture. Pour that into your greased pan, spreading it evenly. Use the bottom of a drinking glass or the back of a spoon to press the crumbs firmly into a crust. Bake it for about 8-12 minutes, until it’s slightly browned. Let it cool completely before we move on to the good stuff.

Make the Panna Cotta Filling

Time for some panna cotta magic! In a small bowl, sprinkle two tablespoons of gelatin over 1/4 cup of whole milk. Let it sit and thicken for about 5-8 minutes. Meanwhile, in a saucepan over medium heat, mix the heavy cream, sugar, vanilla, lime juice, and the remaining whole milk. Whisk constantly and slowly add in the bloomed gelatin mixture. Keep stirring until the gelatin is completely dissolved and you have a smooth mix. Let the panna cotta mixture cool to nearly room temperature. If it starts to set too soon, just reheat it slightly. Once it’s cooled but not set, pour it into the graham cracker crust. Chill it in the fridge until it’s fully set.

Make the Grapefruit Filling

Next up, let’s tackle that grapefruit filling. Peel your grapefruits and blend the segments until smooth. Strain the pulp to get just the juice—cheesecloth works great for this. Bloom three tablespoons of gelatin in 1/4 cup of grapefruit juice. In a saucepan over medium heat, mix the remaining grapefruit juice, lime juice, and tequila (if you’re using it). Once the gelatin has bloomed, add it to the juice mixture and stir until dissolved. Add the strawberry gelatin and whisk until it’s fully dissolved as well. Let the mixture cool to room temperature. If it starts to set, reheat it and then cool it again. Carefully pour the grapefruit mixture over the set panna cotta in the graham cracker crust. Chill until the top layer is fully set.

paloma panna cotta grapefruit pie with meringue

Make the Meringue Cookies (Optional Decoration)

Now, if you’re feeling fancy, let’s make some meringue cookies. In a stand mixer with a whisk attachment, whip the egg whites on medium-low speed until frothy. Gradually add the sugar, one tablespoon at a time, making sure each addition is fully incorporated before adding more. Halfway through, add the cornstarch, cream of tartar, salt, and vanilla. Mix well, then continue adding the rest of the sugar. Increase the speed to medium-high and whisk until the egg whites are thick and glossy, about 5-10 minutes.

Preheat your oven to 300°F. Line a baking sheet with parchment paper. Secure the parchment to the baking sheet with a bit of the egg white mixture. Pipe decorative star shapes onto the parchment using a piping bag or a plastic baggie with a corner snipped off. Place the meringues in the oven and immediately reduce the temperature to 250°F. Bake for about an hour, then reduce to 220°F for another 30 minutes. Finally, drop the temperature to 100°F for an additional hour before turning off the oven. Do not open the door; let the meringues cool inside the oven to prevent cracks.

Assemble the Pie

Finally, let’s put it all together. Once your pie is fully set, it’s time to get decorative. Top it with slices of grapefruit, oranges, starfruit, and your beautiful meringue stars. Slice and serve right away.

Tips for the Perfect Paloma Panna Cotta Pie

Prevent Crust Crumbling: Make sure to press the crust firmly and evenly. A drinking glass works wonders for this.
Blooming Gelatin: Give the gelatin enough time to bloom fully in the milk. This ensures a smooth panna cotta.
Smooth Panna Cotta: If the panna cotta mixture starts to set too soon, gently reheat it to bring it back to a liquid state, then cool it again.
Straining Grapefruit Juice: Use cheesecloth to strain the grapefruit juice thoroughly. This makes sure your filling is smooth and pulp-free.
Perfect Meringues: Don’t rush adding the sugar to the egg whites. Patience ensures they dissolve properly, giving you a glossy finish.
Cool the Mixture: Let both the panna cotta and grapefruit layers cool to room temperature before assembling. This prevents the layers from mixing.

Summer Perfect Grapefruit Paloma Pie

The Starving Chef

This paloma panna cotta pie blends creamy panna cotta with zesty grapefruit for a refreshing summer treat.

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Prep Time 45

Cook Time 20

Chilling Time 3

Total Time 4 5

Course Dessert, Summer

Cuisine Pie, Summer

Servings pie

Equipment

tart pan with removeable bottom
mixing bowls
sauce pans
whisk
icing bags + tips or plastic baggie with corner snipped off
chef knife
wooden cutting board

Ingredients

For Graham Cracker Pie Crust

2 ½ cup crushed graham cracker crumbs
12 tablespoons butter melted
½ cup sugar

For Panna Cotta Filling

1 cup whole milk
1 teaspoon vanilla
2 tablespoons unflavored gelatin
3 cups heavy cream
⅔ cup sugar
2 tablespoons lime juice

For Grappefruit Filling

2 ¼ cup grapefruit juice
2 tablespoons lime juice
3 tablespoons unflavored gelatin
2 tablespoons strawberry gelatin (Jell-O)
1.5 oz tequila optional, omit for an alcohol-free version
mint leaves for decorating
starfruit sliced for decorating
grapefruit sliced for decorating
oranges sliced for decorating
limes sliced for decorating

For Meringue Cookie Topping (Optional Decoration)

4 egg whites
1 ¼ cup super fine sugar
1 ½ teaspoons cream of tartar
1 teaspoon cornstarch
⅛ teaspoon salt
1 teaspoon vanilla

Instructions

Make the Crust

Grease a pie pan or tart tin with butter. Preheat the oven to 350°F.
Combine the crushed graham cracker crumbs with the melted butter and sugar. Stir until a crumbly crust comes together and the butter is completely mixed in.
Pour the crumbs into the pan and spread them all the way to the edges. Use the bottom of a drinking glass or the back of a metal spoon to compress the crumbs into a crust that is about 1/4-1/2 inch thick evenly throughout.
Bake the crust for 8-12 minutes or until slightly browned. Remove from the oven and allow to cool completely.

Make the Panna Cotta Filling

In a small bowl, bloom two tablespoons of gelatin in 1/4 cup of whole milk for 5-8 minutes or until thickened and doubled in size.
In a saucepan over medium heat, combine the heavy cream, sugar, vanilla, lime juice, and the rest of the whole milk. Whisk constantly and slowly add in the bloomed gelatin and milk. Stir until the gelatin is melted into the rest of the milk to create a smooth mix.
Allow the panna cotta mixture to cool to nearly room temperature. If it starts to set too early, reheat for a few minutes to bring it back to a liquid state and restart the cooling. Once it is cooled but not set, pour it into the graham cracker crust. Chill until fully set.

Make the Grapefruit Filling

Peel the grapefruits and discard the skin. Place the peeled grapefruits into a blender and blend until smooth. Then strain the pulp so that you are left with juice only. Optional: Use cheesecloth to strain the pulp further to get more juice.
Bloom 3 tablespoons of gelatin in 1/4 cup of grapefruit juice. In a saucepan over medium heat, combine the rest of the grapefruit juice, lime juice, and tequila.
Once the gelatin has bloomed, add it to the juice mixture and stir until the gelatin melts into the juice.
Add the strawberry gelatin and whisk until fully dissolved.
Cool the mixture to room temperature. If it starts to set, reheat for a few minutes then repeat cooling. Once it is cooled but not set, carefully and slowly pour the grapefruit juice onto the set panna cotta in the graham cracker crust. Chill the pie until the top layer is fully set.

Make the Merginue Cookies (Optional Decoration)

In the bowl of a stand mixer with a whisk attachment, add the egg whites and whisk on medium-low speed until frothy.
Slowly add the sugar, one tablespoon at a time, allowing each addition to melt into the egg whites before adding more.
About halfway through adding the sugar, add the cornstarch, cream of tartar, salt, and vanilla. Mix well to combine, then continue to slowly add in the remaining sugar.
Slowly increase the speed of the stand mixer to medium-high. Whisk the egg whites until they are thick and glossy smooth, about 5-10 minutes.
Meanwhile, preheat the oven to 300°F. Line a baking sheet with parchment paper. Dab a tiny bit of the egg white mixture onto each corner of the underside of the parchment, then use the mixture to secure the parchment to the baking sheet.
Scoop the meringue into an icing bag or plastic baggie with the corner snipped off. Pipe decorative star shapes in varying sizes.
Place the meringues into the preheated oven and immediately reduce the temperature to 250°F. After about an hour, reduce the temperature to 220°F for another 30 minutes. Finally, reduce the temperature to 100°F for an additional hour before turning off the oven. Do NOT open the oven door. Allow the meringues to cool in the oven.