black bottom grapefruit pie. blind baked docked pie crust 20 minutes at 350. boiled 1/4 cup heavy cream and dropped 3.5 oz 70% dark chocolate in off heat. let sit 5 minutes ish. whisked till smooth. pour mixture into cooled pie crust and spread to top. make grapefruit custard by whisking together 3/4 c sugar, 2T melted butter, 2 T flour, pinch of salt, and 3 eggs + an extra yolk for good measure. then add 3/4 c grapefruit juice, 1/4 c lemon juice and some lemon zest, and 1 cup of heavy whipping cream. mix and strain into cooled and set pie crust. bake @ 350 for an hour till slightly jiggly in the middle. cool 3 hours. use willpower.