Warren Cooper traveled often from his cabin in Buncombe Creek, Marshall County to “The Valley” on the southern most border of Texas and Mexico. The round-trip treks, for the most part, had to do with beating the summer heat.
One year in particular, Cooper was battling cancer and decided to head to the border for a break from chemo/radiation treatments and the heat. He made Donna, Texas was his destination point. After a month or two, Cooper returned to Buncombe Creek for a check-up with his cancer Doctor.
Cooper brought home fifteen ten-gallon gunny sacks full of south Texas grapefruits. One would think Cooper might be selling the grapefruits for profit, since he was a farmer his entire life and buying and selling fruits and vegetables goes hand in hand with the profession.
That was not the case, he had other reasons. After his test results came back, Cooper’s doctor had interesting questions. The doctor asked if Cooper was seeking alternative treatment in Mexico. Cooper replied that he was simply “doing what the good Lord intended.”
Apparently, Cooper’s cancer numbers had reduced greatly; they dropped from over 800 to the single digits. Many family members and neighbors questioned what Cooper intended to do with the fifteen sacks of grapefruits. So, the grapefruit pie was brought into existence.
The recipe is as follows, and Cooper said, “it can be made with fresh grapefruit or canned.” This recipe Pa Cooper’s Grapefruit Pie
Ingredients
• 1 pie shell
1 cup sugar
• 1 cup water
3 Tbs. cornstarch
• 1 box sugar free strawberry gelatin 1 grapefruit (sectioned and de-veined or about 16 canned wedges)
Prep
• cook pie shell and let cool
• cook sugar, water, and cornstarch until clear (in sauce pan)
• when cool, pour ½ of mixture in pie shell, arrange grapefruit section in pie shell, then pour in rest of mixture
• Allow pie to cool in refrigerator about one hour
• Top with plenty of whip topping. Ready to serve!