Pomegranate Pie
- Reviews 1
Ready In: 3 hrs 40 mins
Yields: 1 pie
Ingredients
crust
- 30 gingersnap cookies, crushed
- 1⁄3 cup butter, melted
- 1 pinch salt
bottom layer
- 1⁄3 cup sugar
- 1 (1/4ounce) envelope unflavored gelatin
- 1 1⁄2 cups pomegranate juice
- 2 tablespoons lime juice
- 1 teaspoon grated lime zest
- 1⁄4 cup pomegranate seeds (optional)
top layer
- 3⁄4 teaspoon unflavored gelatin
- 1⁄4 cup pomegranate juice
- 1 1⁄2 cups heavy cream
- 2 tablespoons sugar
- pomegranate seeds, to garnish (optional)
- lime zest (to garnish) (optional)
Directions
- preheat the oven to 350.
- for crust:
- mix cookie crumbs, melted butter and salt in a bowl.
- press into bottom and up the sides of a pie plate.
- bake for 12 minutes until browned, remove and place on a wire rack to cool.
- bottom layer:
- in a small saucepan mix sugar and gelatin together.
- add the juices and zest and heat over medium until dissolved, about 5 minutes.
- refrigerate for 15 mniutes.
- stir in pomegranate seeds and pour into pie crust.
- refrigerate for 45 minutes.
- top layer:
- in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
- let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
- meanwhile beat cream and sugar with an electric mixer until soft peaks form.
- slowly add cooled pomegranate mixture, beat until stiff peaks form.
- remove the pie from the refrigerator and add whipped cream over bottom layer.
- garnish with lime zest and pomegranate seeds.
- refrigerate 2 hours or until firm enough to slice.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off