Pomegranate Pie

Makes 12
Prep 15 m
Bake 12 - 14 m
Cook 5 m
Chill 180 m

Ingredients

Crust:

Bottom Layer:

Topping:

Directions

  1. 1 of 1 Heat oven to 350 degrees F.

Crust:

  1. 1 of 2 In medium-size bowl, stir together the ginger cookie crumbs, melted butter and salt until well combined. Press into bottom and up sides of a 9-inch round pie plate.
  2. 2 of 2 Bake crust in 350 degree F oven for 12 to 14 minutes or until browned and set. Transfer to a wire rack to cool.

Bottom Layer:

  1. 1 of 2 In a small saucepan, whisk sugar and gelatin together. Add pomegranate juice, lime juice and grated rind. Heat over medium heat until gelatin is dissolved, 5 minutes. Refrigerate 15 minutes.
  2. 2 of 2 Once piecrust is cooled and gelatin mixture is the consistency of egg whites, stir in pomegranate seeds. Pour into crust to form bottom layer. Refrigerate 45 minutes.

Topping:

  1. 1 of 3 In a small glass bowl, sprinkle gelatin over 1/4 cup pomegranate juice. Let stand 5 minutes to soften. Then, microwave mixture on high for 20 seconds, until gelatin is fluid. Let cool.
  2. 2 of 3 Once bottom layer begins to set, combine heavy cream and sugar in a bowl. With an electric mixer, beat cream and sugar to soft peaks. Slowly add cooled pomegranate-gelatin mixture; beat until stiff peaks form.
  3. 3 of 3 Remove pie from refrigerator and carefully mound topping over bottom layer. Garnish with additional pomegranate seeds and lime zest, if desired. Refrigerate 2 hours or longer, until firm enough to slice. Makes 12 servings.
Nutrition Information for Pomegranate Pie
Servings Per Recipe: 12
Per Serving: 252 kcal cal., 72 mg sodium, 19 g Fat, total, 2 g pro., 20 g carb., 0 g fiber, 54 mg chol., 11 g sat. fat
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Printed from FamilyCircle.com 11/21/2018