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Texas grapefruit season begins around Thanksgiving and tapers off around St. Patrick's Day. That time of year can be cold and dreary, but this pie will make you think of sunshine.

• 9-inch baked pie shell
• 32 large marshmallows or one 7-1/2-ounce jar marshmallow fluff
• 1/2 cup grapefruit juice
• 1 cup Cool Whip©
• 2-1/2 cups Texas Red Grapefruit sections (about 3 medium grapefruit) (see Note, below)
• 1/4 cup shredded coconut

Cut marshmallows in quarters and melt them over very low heat, along with 1/4 cup of the grapefruit juice. (If using marshmallow fluff, combine it with 1/4 cup grapefruit juice and warm over low heat, stirring until combined.) Cool to room temperature.

Add the remaining 1/4 cup of grapefruit juice to the grapefruit sections. Fold cooled marshmallow mixture, grapefruit sections and Cool Whip together. Pour into cooled pie shell. Refrigerate for at least 3 hours. Sprinkle coconut over pie just before serving.

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Note: You can peel the grapefruit like an orange and then remove the membrane from each section, if you like, but there is a shortcut. With a sharp paring knife, peel the grapefruit just until the flesh is exposed. (Hold it over a bowl to collect all that lovely juice.) Then, with the grapefruit stem side up, work your knife blade down between each of the membranes letting the sections fall free. Voila!

Choice of pie shell is up to you. Here are links to several:

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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