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!
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?
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
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.
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.
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.
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.
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.
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!
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.
Whip the extra cream and garnish using a pastry bag and # 2D tip just before serving.
Garnish with the chocolate fans and pomegranate arils.
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.
**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.