1/2 tbsp. gelatin
2 tbsp. cold water
2 c. grape juice
1 whole egg
1/4 c. butter
1/2 c. sugar
Dash of salt
2 egg yolks
4 tbsp. cornstarch

Soften gelatin in cold water. Bring to a boil. Add juice and cornstarch that is mixed with 3 tablespoons cold juice. Beat until thick.

Add 1 whole egg and 2 egg yolks, reserving egg whites. Gradually add sugar and salt. Stir into grape juice mixture. Cook until thick. Stir in butter. Pour into baked pastry shell.

Top with a meringue made from beating 2 egg whites with 3 tablespoons sugar and 1/4 teaspoon cream of tartar. Do not add flavoring, as I believe that is what makes meringue fall and weep. Run meringue quickly under broiler until tops of meringue brown. Refrigerate until ready to serve.