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Pomegranate Pie
Time: 3 hrs 40 mins
Ingredients
- 30 gingersnap cookies, crushed
- 1/3 cup butter, melted
- 1 pinch salt
Directions
- 1 preheat the oven to 350.
- 2 for crust:.
- 3 mix cookie crumbs, melted butter and salt in a bowl.
- 4 press into bottom and up the sides of a pie plate.
- 5 bake for 12 minutes until browned, remove and place on a wire rack to cool.
- 6 bottom layer:.
- 7 in a small saucepan mix sugar and gelatin together.
- 8 add the juices and zest and heat over medium until dissolved, about 5 minutes.
- 9 refrigerate for 15 mniutes.
- 10 stir in pomegranate seeds and pour into pie crust.
- 11 refrigerate for 45 minutes.
- 12 top layer:.
- 13 in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
- 14 let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
- 15 meanwhile beat cream and sugar with an electric mixer until soft peaks form.
- 16 slowly add cooled pomegranate mixture, beat until stiff peaks form.
- 17 remove the pie from the refrigerator and add whipped cream over bottom layer.
- 18 garnish with lime zest and pomegranate seeds.
- 19 refrigerate 2 hours or until firm enough to slice.
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