Paloma Pie: Inspired by the classic Paloma cocktail, this dessert has a tangy grapefruit-tequila curd filling, nestled into a crunchy saltine cracker crust. A refreshing ending to a warm-weather meal, especially on Cinco de Mayo!

Square image of Paloma cocktail (grapefruit tequila) pie with Saltine cracker crust, on a white background with fresh grapefruit in the background.

Cinco de Mayo is almost here, and I couldn’t let it go by without sharing my current favorite dessert: Paloma Pie!

Have you heard of the Paloma cocktail? It’s basically just grapefruit juice + tequila, with a salted rim. It’s a really refreshing drink, especially when it’s sunny and warm!

And this pie was inspired by it.

Vertical image with text overlay of Paloma cocktail (grapefruit tequila) pie with Saltine crust.

When I’m looking for something to serve with Mexican food, there are a few specific flavors I always zero in on:

  • Citrus
  • Tropical Fruit
  • Tequila

You just can’t go wrong with these flavors because they’re often key players in savory Mexican cuisine, and so they complement the menu so well!

Here are a few examples of Cinco de Mayo desserts I have shared in past years:

Vertical overhead image of Paloma cocktail (grapefruit tequila) pie on a white background with fresh grapefruit, plates, and forks.

They are all so good, but this Paloma pie is my current favorite.

I’m usually not that into grapefruit. It often has a bitter aftertaste that I really don’t enjoy, but this tequila-spiked curd filling has none of that.

Use fresh ruby-red grapefruits for the best flavor. Choose grapefruits that seem heavy for their size, and you can be sure they’ll give up tons of sweet juice.

The tequila compliments the grapefruit so well! These are two flavors that were made for each other. But, if you’d prefer a non-alcoholic version, you can just substitute water, in equal measure.

The best part of all is the Saltine cracker crust! That contrast between sweet, tangy citrus and salty crackers is so bomb!

Check out my “Graham Cracker Crust” recipe if you’re having trouble finding Saltines. It would be a great alternative, and there are some other good suggestions within that post as well!

Horizontal image of Paloma cocktail (grapefruit tequila) pie on a white background with fresh grapefruit in the background.

More great pie recipes on my “Pies & Tarts” Pinterest board!


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6 reviews

Paloma Pie

Paloma Pie: Inspired by the classic Paloma cocktail, this dessert has a tangy grapefruit-tequila curd filling, nestled into a crunchy saltine cracker crust. A refreshing ending to a warm-weather meal, especially on Cinco de Mayo!

Prep Time 45 minutes Cook Time 18 minutes Total Time 1 hour 3 minutes
Serves 8     adjust servings

Ingredients

For the Saltine crust:

  • 1 1/2 sleeves Saltine crackers (about 60 crackers)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 tablespoons granulated sugar

For the grapefruit-tequila filling:

  • 1 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup ruby red grapefruit juice (from about 1 1/2 large grapefruits)
  • 1/4 cup tequila (optional, water can be substituted)
  • 4 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 tablespoon grapefruit zest (from about 1/2 a grapefruit)
  • drop of pink food coloring (optional)

For the garnish:

  • 1/2 cup heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

To make the Saltine crust:

  1. Preheat the oven to 350 degrees F.
  2. Crush the Saltine crackers into fine crumbs, by hand or in a food processor.
  3. Stir in the melted butter and sugar until combined.
  4. Press the mixture in an even layer on the bottom and up the sides of a pie dish.
  5. Bake for 16 to 20 minutes, or until just beginning to turn golden around the edges.

To make the Paloma curd filling:

  1. Stir the sugar, cornstarch, and salt together in a large bowl.
  2. Whisk in the grapefruit juice and tequila.
  3. Whisk in the egg yolks.
  4. Add the butter, zest, and food coloring, and place the bowl over a pot of simmering water.
  5. Cook the mixture, whisking, over the steaming water until it starts to bubble around the edges and become thick (about 10 to 15 minutes).
  6. Pour the filling into the prepared crust, and refrigerate the pie for 4 hours or overnight.
  7. Garnish with whipped cream.

For the whipped cream garnish:

  1. Whip the cream and sugar together on medium-high speed, until it holds soft peaks.

by

Recipe Notes

Filling recipe adapted from Coastal Living's Grapefruit Atlantic Beach Pie.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 637kcal Calories from fat 328
% Daily Value
Total Fat 36g 55%
Saturated Fat 21g 105%
Transfat 1g
Cholesterol 191mg 64%
Sodium 287mg 12%
Carbohydrate 72g 24%
Dietary Fiber 1g 4%
Sugars 51g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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