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The recipe you requested:

Grape Cream Pie #495390

by Cookin' Cop

posted on February 12, 2013

A tasty and different fruit pie. I made it with Splenda. The sugar measurements I list were those I used for granulated Splenda, and although the two are supposed to work on a one-for-one conversion, I find that this is not always the case. This recipe filled up a 9.5 pie crust. I recommend using smaller, tarter grapes, as this pie is rather sweet. You may want to play with the amount of sugar if you want a tarter pie. Also, I used the larger and softer grapes for the blended mixture and kept the small, firm ones whole.