Fresh Pomegranate Pie
Experience a burst of vibrant, tangy-sweet flavors with this Fresh Pomegranate Pie—an elegant dessert that showcases the jewel-like beauty of fresh pomegranate seeds. Featuring a pre-baked pie crust filled with a silky, homemade pomegranate filling made from fresh juice, juicy arils, and a hint of lemon, this pie is as delightful to the eyes as it is to the palate. The filling is thickened to perfection with cornstarch and enriched with butter for a luscious texture, while the optional whipped cream topping and sprinkle of pomegranate seeds add a touch of decadence to every slice. Easy to prepare in under 40 minutes of active time, this crowd-pleasing dessert is perfect for holidays, dinner parties, or any occasion that calls for a show-stopping sweet treat.
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Recipe Information
Ingredients
- 1 9-inch crust Premade pie crust (or homemade if preferred)
- 2 cups Fresh pomegranate seeds (arils)
- 1.5 cups Pomegranate juice
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 cups Water
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Unsalted butter
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cups Pomegranate seeds (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). If using a premade pie crust, follow the package directions for pre-baking; typically, this involves pricking the bottom of the crust with a fork and blind baking it using pie weights or dried beans for 10-12 minutes. Allow the crust to cool completely.
2. In a medium saucepan, combine the granulated sugar and cornstarch. Whisk them together until no lumps remain.
3. Slowly pour in the pomegranate juice and water while whisking constantly to ensure the mixture is smooth. Place the saucepan over medium heat.
4. Cook the mixture, stirring frequently, until it thickens and starts to bubble. This should take about 7-8 minutes.
5. Remove the saucepan from the heat and stir in the fresh lemon juice and unsalted butter. Mix until the butter is fully melted and incorporated.
6. Gently fold in the 2 cups of fresh pomegranate seeds (arils) into the thickened pomegranate filling.
7. Pour the pomegranate filling into the pre-baked and cooled pie crust, spreading it evenly with a spatula.
8. Allow the pie to cool at room temperature for about 1 hour, then transfer it to the refrigerator and chill for at least 3 hours or until set.
9. Before serving, garnish the pie with whipped cream and an additional sprinkle of pomegranate seeds, if desired.
10. Slice and enjoy your fresh pomegranate pie!
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 393.0 g | 143% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 257.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
