Ingredients

• 2 1/2 cups ground pecans (about 12 ounces whole pecans)
• 1/3 cup sugar
• 1/4 cup unsalted butter, melted
• 2 ounces semisweet chocolate, melted (or more)
• 1/4 cup unsalted butter
• 3/4 cup sugar
• 1/2 cup heavy cream
• 2/3 cup fresh grapefruit juice (approx. the juice of 1 grapefruit)
• 1/2 cup fresh orange juice
• 4 eggs, lightly beaten
• 1 grapefruit, zest of, grated
• 1 -2 teaspoon unflavored gelatin
• whipped cream

Instructions

1. Crust:.

2. In a small bowl, combine the pecans, sugar and melted butter.

3. Pat into a 9" glass pie dish. Chill for 30 minutes.

4. Preheat oven to 375°F.

5. Bake for 10 minutes. Set aside to cool to room temperature.

6. Spread the melted chocolate over the inside of the crust and set aside.

7. Custard Filling:.

8. In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.

9. Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.

10. Sprinkle the gelatin over the remaining grapefruit juice and set aside.

11. Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.

12. Add the gelatin mixture and stir until dissolved.

13. Cool to room temperature.

14. Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.

15. Serve with whipped cream.