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Grape Pie

  • Serves 6


  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1-1/3 cups grape juice
  • 2 egg yolks, slightly beaten
  • 2 Tablespoon butter
  • 2 Tablespoon lemon juice
  • 1 cup whipping cream
  • 1 Tablespoon sugar
  • 1 baked pastry shell


Combine the 3/4 cup sugar and cornstarch in a 2-quart saucepan. Stir in grape juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 additional minute. Remove from heat. Add a small amount of the hot grape mixture to egg yolks, mixing well. Stir egg yolk mixture into remaining hot mixture. Add butter and lemon juice, and return to heat. Bring to a boil stirring constantly. Boil gently 1 minute. Cool. Pour into baked pastry shell. Chill thoroughly. Combine whipping cream and 1 Tablespoon sugar, beating until light and fluffy. Spread on pie. Serve cold.

RECIPE HISTORY: This is another one of my many recipes from a co-worker.

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