Pink Grapefruit Pie Recipe

9-inch baked, cooled piecrust

3 oz. cream cheese

1 C. hot water

1 C. sugar

3 T. cornstarch

1 T. strawberry-flavored gelatin powder

1/4 t. almond extract

2 C. grapefruit sections

8 oz. nondairy whipped topping or sweetened whipped cream

Spread softened cream cheese on bottom of crust; set aside.

In saucepan, combine water, sugar and cornstarch. Stir and cook over medium-high heat until thick and clear. Add gelatin powder and almond extract. Spread small amount of this glaze over cream cheese.

Arrange 2 cups well-drained grapefruit sections over glaze and cover with remaining glaze.

Refrigerate until cool. Spread with nondairy whipped topping or sweetened whipped cream.

Makes one 9-inch pie.