Grape Cream Pie Recipe

Name: Grape Cream Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Pastry For Double Crust 10 Inch Pie; Cold Water; Granulated Sugar; 2 tablespoons lemon juice; Tapioca; 2 tablespoons cornstarch; Green Seedless Grapes; 1 cup sour cream; Sugar; 1 teaspoon vanilla extract; 1 egg white (optional)

This Grape Cream Pie recipe is a delightful twist on classic fruit pie! Made with a blend of sweet and tart grapes, a creamy filling, and a flaky crust, it's the perfect dessert for any occasion. We use Splenda for a touch of sweetness, but feel free to adjust to your liking. This recipe fills a 9.5-inch pie dish and is best made with smaller, tarter grapes for a balanced flavor profile. Prepare to be amazed by this unique and delicious pie!

Prep Time 30 mins

Cook Time 80 mins

Calories 1989.6 kcal

Protein 26g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grape Cream Pie

Pastry For Double Crust 10 Inch Pie
Cold Water
Granulated Sugar
2 tablespoons lemon juice
Tapioca
2 tablespoons cornstarch
Green Seedless Grapes
1 cup sour cream
Sugar
1 teaspoon vanilla extract
1 egg white (optional)

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How to Make Grape Cream Pie

Preheat oven to 350°F (175°C). Line a 9.5-inch glass pie plate with your favorite pie crust.
Roughly separate 2 cups of grapes into two halves.
Place one half (1 cup) of the grapes into a blender. Blend on low speed until finely chopped.
In a medium saucepan, combine 1/2 cup water, 2/3 cup Splenda granulated (or 2/3 cup granulated sugar), 2 tablespoons lemon juice, 1/4 cup tapioca pearls, 2 tablespoons cornstarch, and both the blended and whole grapes.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until the mixture thickens and begins to caramelize slightly, stirring constantly to prevent sticking.
Remove from heat and let cool for 5 minutes.
In a separate bowl, whisk together 1 cup sour cream, 4 teaspoons Splenda granulated (or 4 teaspoons granulated sugar), and 1 teaspoon vanilla extract.
Gently stir the sour cream mixture into the cooled grape mixture until well combined.
Pour the filling into the prepared pie crust.
Top with the second pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
Optional: Brush the top crust with a lightly beaten egg white for a golden brown finish.
Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
Remove from the oven and let cool completely on a wire rack before chilling in the refrigerator for at least 1 hour to allow the filling to set properly.