4 pink grapefruits

¼ c juice

32 large marshmallows

1 c heavy cream

¼ c juice

2 graham cracker pie crusts

coconut

Peel grapefruit with knife, getting all white off, section. Catch juice in bowl. Melt marshmallows and ¼ c juice in sauce pan. Whip cream until thick. Fold into cooled marshmallow mixture. Fold in ¼ c juice and grapefruit. Pour into crusts. Can be topped with coconut. Let set up in refrigerator.