Grape Jello Pie

black grape pie with dollops of whipped cream on a purple checkered napkin

5 from 1 vote

No bake grape JELLO pie is a refreshing summer treat you'll love! Bursting with big grape flavor, this pie will cool you down and satisfy your sweet tooth all summer long!

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 172kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 traditional 9" frozen pie crust baked according to it's package instructions
1 cup sugar
1 1/4 cup water
1/4 cup cornstarch
1 2.79 oz pkg Crush grape jello
3 1/2 cups small black, seedless grapes divided
whipped cream optional

US Customary - Metric

Instructions

In a large skillet, stir together the water and sugar. Heat these over medium low heat, whisking occasionally until the sugar dissolves.
Whisk in the cornstarch, a little bit at a time, until smooth and any lumps stirred out. Only then, begin adding in the next bit of cornstarch. Repeat until all cornstarch has been incorporated & the mixture's smooth.
Stir in half the grapes. Raise the heat to medium high, and continue cooking until the grapes have begun to break down and the mixture's thickened.
Remove the pan from the heat, and whisk in the jello powder until evenly combined. Let the filling mixture sit until cooled.
Add the rest of the grapes to the cooled filling, stirring to evenly combine. Pour this mixture into the baked, cooled prepared pie crust.
Refrigerate the pie for 4 hours, or until set.
Using a hot knife, cut the chilled pie into slices and serve as is or topped with fresh whipped cream.

Notes

For the smoothest filling, make sure to whisk the cornstarch in a little at a time and let it fully dissolve prior to adding more. A little extra time and vigilance will go a long way during this step.
Can't find black grapes? Use red grapes instead.
Make sure your grapes are seedless!
Using a warm knife to cut the pie will give you the cleanest cuts and prettiest presentation.

Nutrition