Glazed Grape Custard Pie

“You make the filling for this top-rated pie with vanilla ice cream--“

1 envelope unflavored gelatin
1-1/4 cups white grape juice
2 tablespoons plus 1 teaspoon cognac or brandy
1 pint vanilla ice cream
1 (9-inch) baked pastry shell, cooled
1 cup red grapes, halved and seeded
1/4 cup grape jelly

In small saucepan, combine gelatin and grape juice; heat and stir until gelatin is dissolved. Stir in the 2 tablespoons cognac or brandy; add ice cream, a tablespoon at a time, stirring until melted. Chill until partially set. Turn mixture into baked pastry shell; chill until firm, several hours or overnight. Arrange grape halves atop pie. In small saucepan, combine jelly and the 1 teaspoon cognac or brandy; heat and stir just until jelly is melted. Spoon over grapes; chill pie until serving time.--Mrs. William Strieber, Crofton, Md.

[Number of servings not given, but probably serves 6.]

[clipped from “Better Homes and Gardens”]