Direction

1. Preheat the oven to 450°F.
2. Roll out the refrigerated pie crust into a 9-inch deep dish pie plate. Prick generously with a fork. Bake for 8-10 minutes or until lightly browned. Remove to a wire rack to cool (and turn off the oven). (These are general instructions for a refrigerated pie crust, read the instructions on yours to be certain!)
3. In a medium saucepan, whisk together the sugar and cornstarch. Turn on heat to medium and whisk in the grape juice. Bring to a low simmer for 1 minute. Mixture will thicken to the point that it gives resistance when whisked. Remove from the heat.
4. Whisk the egg in a small bowl. Ladle in 2-3 tablespoons of the hot grape juice mixture while whisking. Whisk well and then add the egg mixture back into the grape juice mixture, whisking well. .
5. Add the butter, lemon juice and salt, whisking until the butter melts and mixture it smooth and glossy. Mixture will be thick enough that you can draw a line down the center of the pan and it holds
6. Transfer the filling to the baked pie crust. Allow to cool at room temperature for 1 hour, then cover and place in the refrigerate for a minimum of 3 hours or until fully chilled.
7. Spread the whipped cream over the grape juice filling and serve.
8. If you tried this recipe, come back and let us know how it was in the comments or star ratings.