Muscadine Pie - cooking recipe

Ingredients

1 qt. muscadine or scoponine juice
1 3/4 c. sugar
6 heaping Tbsp. cornstarch
1 packet Butter Buds
6 oz. box Cool Whip
2 (9-inch) pie crusts, cooked

Preparation

Mash and cook muscadines in their own juice (no water) until tender.
Squeeze out juice.
Put juice in 3-quart saucepan with 1 cup sugar.
Put 3/4 cup sugar in bowl with cornstarch and Butter Buds.
Stir until thoroughly mixed (no lumps).
Put juice and sugar on stove eye.
Add cornstarch mixture.
Cook until thickened; cool. Bake crust.
Mix Cool Whip and pie mixture together.
Pour into cool pie shells.