Pomegranate Pie
Indulge in the vibrant flavors of a luscious Pomegranate Pie, a dessert that perfectly balances tart and sweet notes with every bite. This pie features a flaky, buttery crust made from scratch, cradling a silky pomegranate custard infused with fresh pomegranate juice and a hint of zesty lemon. Topped with jewel-like pomegranate arils and clouds of whipped cream, it’s as strikingly beautiful as it is delicious. Perfect for holiday gatherings or any special occasion, this recipe combines classic pastry-making techniques with the bold, fruity flavor of pomegranate for a show-stopping dessert. Whether enjoyed as a refreshing summer treat or a festive winter centerpiece, this Pomegranate Pie is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2 cups Pomegranate juice
- 4 tablespoons Cornstarch
- 0.75 cups Granulated sugar
- 2 tablespoons Lemon juice
- 4 large Egg yolks
- 3 tablespoons Unsalted butter
- 0.5 cups Pomegranate arils
- 1 cup Whipped cream
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cubed cold butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface into a 12-inch circle. Transfer the dough to a 9-inch pie pan, trim the edges, and crimp as desired. Prick the bottom of the crust with a fork to prevent bubbling.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside to cool.
In a medium saucepan, whisk together the pomegranate juice, cornstarch, sugar, and lemon juice. Heat over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a small bowl, whisk the egg yolks, then slowly add a few spoonfuls of the hot pomegranate mixture to temper the yolks. Gradually whisk the tempered egg yolks back into the saucepan, stirring constantly.
Remove from heat and stir in the butter until melted and fully incorporated. Pour the filling into the baked pie crust and smooth the surface.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set.
Before serving, garnish the pie with pomegranate arils and dollops of whipped cream for a vibrant and festive touch. Slice and enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 36.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 116 mg | 2% | |
*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.
