Yankee Grapefruit Meringue Pie

I'm intrigued by this recipe, which I have not tried yet. I've never heard of grapefruit meringue pie before but I love grapefruit, so I hope it will be good. I'm guessing as to number of grapefruit segments it will take to trim the pie; it may take more than 1 grapefruit.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup cornstarch
• 1 1⁄4 cups sugar
• 1⁄4 teaspoon salt
• 3  eggs, separated
• 1  tablespoon butter
• 1⁄2 cup grapefruit juice
• 1  teaspoon  grated grapefruit peel
• 1 (9 inch)  baked  pastry shells (see No-Fail Pie Crust)
• 1  grapefruit, segments of
• 6  tablespoons sugar

Directions

1. Preheat oven to 350°F.
2. In the top of a double boiler, mix together the cornstarch, sugar and salt; add 1¾ cup boiling water, stirring to blend.
3. Cook 15 minutes over simmering water, stirring until thick and smooth.
4. Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly.
5. Return double boiler to the stove and cook 2 minutes longer.
6. Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell.
7. Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling.
8. To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat.
9. Pile the meringue on top of the filling, inside the circle of grapefruit segments.
10. Place in the oven 7-8 minutes until the meringue turns golden-brown.