POMEGRANTE PIE RECIPES

Steps:

• preheat the oven to 350.
• for crust:.
• mix cookie crumbs, melted butter and salt in a bowl.
• press into bottom and up the sides of a pie plate.
• bake for 12 minutes until browned, remove and place on a wire rack to cool.
• bottom layer:.
• in a small saucepan mix sugar and gelatin together.
• add the juices and zest and heat over medium until dissolved, about 5 minutes.
• refrigerate for 15 mniutes.
• stir in pomegranate seeds and pour into pie crust.
• refrigerate for 45 minutes.
• top layer:.
• in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
• let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
• meanwhile beat cream and sugar with an electric mixer until soft peaks form.
• slowly add cooled pomegranate mixture, beat until stiff peaks form.
• remove the pie from the refrigerator and add whipped cream over bottom layer.
• garnish with lime zest and pomegranate seeds.
• refrigerate 2 hours or until firm enough to slice.

Steps:

• Deseed the yellow pomegranates and put into a large enough bowl to allow folding.
• Make sure to remove any of the white membrane as it is very bitter.
• This step is the most time consuming step but it's worth it.
• Juice the red pomegranats by cutting them in half and using a citrus juicer, this is messy so make sure do it some place easy to clean and either wear old clothes or an apron.
• You want to end up with 2 cups of juice.
• Mix the corn starch into the sugar and add to the pomegranate juice cook over a medium heat until it is thickened.
• This makes a glaze like for a strawberry or blueberry pie.
• Cool the mixture and fold into the bowl of seeds folding gently so as not to break the seeds.
• If you bruise the seeds it will make the glaze runny and the filling will not stick together.
• Pour glazed seed mixture into the pie or tart shell.
• You can serve immediately or refrigerate for a while.
• Top with whipped cream and enjoy.