Gallery

Recipe Summary

prep:
15 mins
bake:
12 mins
cook:
5 mins
chill:
3 hrs
total:
3 hrs 32 mins
Servings:
12
Advertisement

Ingredients

Crust:
Bottom Layer:
Topping:

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

    Advertisement
Crust:
  • 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.

  • 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:
  • 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.

  • 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:
  • 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.

  • 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.

  • 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 Facts

252 calories; fat 19g; cholesterol 54mg; saturated fat 11g; carbohydrates 20g; protein 2g; sodium 72mg.
Advertisement