Pomegranate Mousse Pie

This pie is not seri­ous in any way, unless you wanted to say it was seri­ously deli­cious! Every­thing about it is FUN! I love the pink fluffi­ness of the pome­gran­ate mousse, I love the whimsy of the gar­nish. I espe­cially love the sim­plic­ity of prepa­ra­tion, and like I said before, the taste is yummilicious!

Pomegranate Mousse Pie

I found it last year right before Thanks­giv­ing on Sug­ar­crafter, which you really should visit if you haven’t already, as Tracy has a plethora of pretty amaz­ing recipes ! This pie was a favorite of my fam­ily for the hol­i­days, and I couldn’t wait to share it with every­one this year. Thank you Tracy for being so gen­er­ous with your tal­ents and recipe!


Rather than make two smaller pies with this recipe, I opted for a 9 inch deep-dish and filled it to the max! You will have about a cup of fill­ing left over, but who’s gonna cry about THAT?


Recipe used with per­mis­sion from Tracy at Sug­ar­crafter

makes one dang deep 9 inch pie

Pome­gran­ate Mousse Pie


  • 1 (9 inch) deep-dish gra­ham cracker crust
  • 1 1/4 cup POM pome­gran­ate juice, + 2 tablespoons–divided
  • 1 enve­lope (1/4 oz. size) unfla­vored gelatin
  • 2 cups heavy whip­ping cream + 2 tablespoons–divided
  • 3 ounces white chocolate
  • 1/4 cups gran­u­lated sugar
  • 2–3 drops red gel food coloring
  • 3 ounces bit­ter­sweet choco­late, chopped for melting–for the choco­late gar­nish, if desired
  • pome­gran­ate arils and extra whip­ping cream, for garnish


  1. Pour the 2 table­spoons of pome­gran­ate juice into a small, heat­proof bowl. Empty the con­tents of the gelatin packet into the juice. Stir slightly to help it dis­solve and let sit for 5–10 min­utes to soften.
  2. Place the white choco­late into a small dou­ble boiler** with the 2 table­spoons of heavy cream. Gen­tly warm until the choco­late is melted and stir to incor­po­rate the cream. Set aside off the heat until it cools to room tem­per­a­ture, but doesn’t start to solid­ify. If it’s too hot, it will clump up when it’s added to the whipped cream.
  3. In a small saucepan, bring the rest of the pome­gran­ate juice to a boil. Pour the boil­ing juice over the gelatin mix­ture, and stir until the gelatin dis­solves com­pletely. Allow to cool to room temperature.
  4. In a large mix­ing bowl, beat the 2 cups heavy whip­ping cream on high until medium peaks form. Slowly pour in the sugar and melted white chocolate/cream mix­ture. Mix until incorporated.
  5. Pour the cooled pome­gran­ate mix­ture into the whipped cream/chocolate mix­ture. It’s pretty spread­able at this point. Beat on medium speed until well combined.
  6. Pour as much fill­ing as will nicely, but fully fit into the gra­ham cracker shell. Make some pretty swirls on top with your spat­ula so it looks even more edi­ble. Eat the left­over fill­ing before you try to “just fit it in”. You really don’t want an over-full pie!
  7. Let chill in refrig­er­a­tor for at least 3 hours. I don’t cover with plas­tic wrap because it will stick and pull the pretty sur­face off the top of your pie.
  8. Whip the extra cream and gar­nish using a pas­try bag and # 2D tip just before serving.
  9. Gar­nish with the choco­late fans and pome­gran­ate arils.
  10. Choco­late fans for gar­nish: In a dou­ble boiler**, put the bit­ter­sweet choco­late and let melt on very low heat for 10–15 min­utes. Stir to make sure all the bits of choco­late are melted. Pour into a small pas­try bag fit­ted with a #3 writ­ing tip. If the bag feels hot to the touch, let it rest for a few min­utes so your choco­late doesn’t seep out or run out too fast. Spread a piece of parch­ment onto a flat sur­face like a cut­ting board or bak­ing sheet. Trace a pat­tern on the back side of the parch­ment if you need some­thing to fol­low. Oth­er­wise, just pipe out the designs in choco­late on the parch­ment paper. Make more than you need so you can pick the pret­ti­est ones to use. Eat the rest. Set it some­where cold to set for 30 min­utes or so. Out­side is great if it’s cold enough, inside the fridge if there’s nowhere else will do also. When you are ready to gar­nish, care­fully peel back the parch­ment paper to release the dec­o­ra­tion, and place it wher­ever you like on your pie.


Pomegranate Mousse Pie


**dou­ble boiler–I don’t have a real dou­ble boiler, I just use a stain­less steel mix­ing bowl appro­pri­ate in size to what­ever task I’m need­ing it for, fit­ted on top of a pan of sim­mer­ing water about 1/2 inch deep. Make sure the bot­tom of the pan is not too close to the water, and stir fre­quently to avoid the choco­late from get­ting too hot. Keep the stove tem­per­a­ture as low as you can get away with. Choco­late, espe­cially white choco­late can be tem­pera­men­tal if it gets too hot.






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  1. Every­thing about this pie spells pretty. The pink color, the gra­ham cracker crust and even the choco­late gar­nish­ing on top…It can be a cen­ter­piece for a Christ­mas din­ner or any party for that matter…I will def­i­nitely try to make this. Very soon!Thanks for the post!

  2. Yum. I’m dying here. I want to eat that so bad and I don’t ever like pie.

  3. Gor­geous pie! This is so per­fect for the holidays…it looks super festive! :)

  4. Your pie looks amaz­ing. :) Thanks for shar­ing as well. I have a ques­tion about your choco­late dec­o­ra­tion. I tried to make those choco­late dec­o­ra­tions before but didn’t work. Even after freez­ing, they melt and turn really soft soon after they are out of the freezer. What’s your trick to make them stay to nicely? Would love to learn from you. :)

    Thank you and I wish you and your fam­ily a blessed Thanksgiving.


  5. This turned out so pretty!

  6. I made this and it rocked.

    • I am so glad it was a suc­cess for you! I love it too.

  7. I just put mine in the fridge to set up. It is runny–like the con­sis­tency of a milk­shake. Does that sound right? If not, where do you think I went wrong? Thanks! Love this idea!

    • It’s pos­si­ble the pome­gran­ate mix­ture wasn’t quite cool. It should still set up. It might take a lit­tle longer and might be just a bit less fluffy in tex­ture. Nor­mally it’s still pourable when it goes in the shell, but has enough of a fluff to it that you can shape and swirl the top into pret­ty­ness. It will still taste awe­some, I’m sure! Thanks for mak­ing the pie and let us know how it goes!

      • You were right! It set up just fine and was a hit at the party I baked it for. I’m includ­ing it in my blog, should be up in the next day. I’ll share the link with you. Thank you for the recipe!


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