Salty Dog Icebox Pie

Preparation

For the crust: Preheat oven to 350°F. Using your hands or a food processor, crush crackers into fine crumbs. Transfer to a medium bowl. Add butter and sugar, and mix with a rubber spatula until the crumbs stick together when you press some between your fingers. Pour crumb mixture into a 9-inch pie pan, and use your hands to press it onto the bottom and up the sides in an even layer. Bake for 15 to 17 minutes, until golden brown. Let cool completely on a wire rack.

For the filling: In a medium saucepan over medium heat, bring grapefruit juice to a simmer and cook for about 15 minutes, until reduced by half. Let cool to room temperature. In another medium saucepan, whisk together eggs, egg yolks, and sugar until blended. Whisk in the reduced grapefruit juice and set over medium heat. Cook, stirring constantly, for about 10 minutes, until slightly thickened. It should be the consistency of a melted smoothie. Turn off the heat and add butter a cube at a time, stirring after each addition until fully incorporated before adding the next piece. The curd should be thick enough to coat a spoon; it will continue to thicken as it cools. Transfer to a heatproof bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature. Transfer the curd to the pie shell and spread into an even layer.

To freeze: Place a fresh piece of plastic wrap on the surface of the filling, and freeze the pie for at least 4 hours or up to overnight. Remove plastic, wrap the entire pie with 2 layers of plastic wrap, label and date, and freeze for up to 2 weeks. To serve, unwrap, cut into slices, and serve frozen.