Grape Juice Pie

Oxmoor House
8 servings


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3/4 cup sugar
1/4 cup cornstarch
1 1/3 cups grape juice
1 egg, slightly beaten
2 tablespoons butter
2 tablespoons lemon juice
1 baked (9-inch) pastry shell
1 cup whipping cream
1 tablespoon sugar


Combine sugar and cornstarch in a 2-quart saucepan. Stir in grape juice; cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.

Add a small amount of hot mixture to egg, mixing well; stir egg mixture into remaining hot mixture. Add butter and lemon juice; return to heat. Bring to a boil, stirring constantly; boil gently 1 minute. Cool. Pour into pastry shell; chill thoroughly.

Combine whipping cream and sugar, beating until light and fluffy. Spread on pie; chill.

Created date

February 2010