Grape Cream Pie
Indulge in the luscious decadence of a Grape Cream Pie, a unique dessert that pairs the sweetness of fresh seedless grapes with a velvety cream cheese filling. This no-bake-inspired treat features a golden graham cracker crust that provides a delightful crunch, perfectly complementing the creamy, airy layers. Enhanced with whipped cream and a hint of vanilla, the filling is elevated with a touch of gelatin for the ideal set texture. Topped with juicy grapes inside the layers, this pie delivers bites of refreshing sweetness balanced by the rich, tangy cream. With just 25 minutes of easy preparation before chilling, it's an elegant and versatile dessert for any occasion. Make this show-stopping grape pie for spring gatherings, summer soirées, or anytime you're craving a fresh twist on classic cream pies!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2 cups Fresh seedless red or green grapes
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.75 cups Heavy whipping cream, cold
- 1 teaspoon Gelatin powder
- 2 tablespoons Water, warm
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture evenly into a 9-inch pie dish to form a crust, pressing firmly along the bottom and up the sides.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let it cool completely.
In a small bowl, dissolve gelatin powder in warm water. Mix well and set aside to cool slightly.
Using a hand mixer, beat softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Add the vanilla extract and cooled gelatin mixture to the cream cheese mixture, and beat until fully incorporated.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Spread half of the cream filling evenly across the cooled pie crust.
Layer fresh grapes over the cream filling in an even layer.
Spread the remaining cream filling over the grapes, ensuring they are fully covered.
Chill the pie in the refrigerator for at least 4 hours or until set.
Before serving, garnish with extra grapes or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 352.2 g | 128% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 242.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
