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.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set.

Step 10

Before serving, garnish the pie with pomegranate arils and dollops of whipped cream for a vibrant and festive touch. Slice and enjoy!

Nutrition Facts

Serving size	(1323.8g)

Amount per serving	% Daily Value*
Calories	3418.8

Total Fat 166.4g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1131.7mg	0%
Sodium 736.1mg	0%
Total Carbohydrate 462.9g	0%
Dietary Fiber 8.8g	0%
Total Sugars 289.0g
Protein 33.4g	0%

Vitamin D 97.2IU	0%
Calcium 211.3mg	0%
Iron 11.3mg	0%
Potassium 957.4mg	0%

*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.

Source of Calories

Fat: 43.0%

Protein: 3.8%

Carbs: 53.2%