7 Reviews | Be the first to review!
Reviews
ananda487 on 11.24.2010
Very easy to make, very straight-forward directions. Pleasing taste, very mellow and refined. It took me longer than 20 minutes to prepare–closer to 45, since the pomegranate/gelatin mixture needed to cool. Thanks for the recipe!
kenrow on 12.2.2010
I had a little trouble making this:
1. I bought a regular-sized graham cracker crust, but had filling left over — next time I’ll buy the larger size crust that has “two extra servings”.
2. My whip cream never did form peaks at all, but soft “mounds”, but it still turned out OK. Next time I’ll make sure my bowl is nice and chilled.
3. When I added the melted chocolate to the cream mix, it immediately hardened, resulting in little white “chips” being spread throughout the pie, instead of a white-chocolate-flavored filling. Any ideas here? Maybe I should have added some of the cream mix to the white chocolate first? Or… I wonder if I could use white chocolate syrup or powder for this (like the stuff coffee shops use for white mochas)?
Overall, I liked the pie, but not enough to justify the cost of it — I don’t normally keep pomegranate juice on hand, and I found it’s a tad on the pricey side, especially for just one pie.
But… I do think this would be a cool pie to serve at Christmas banquets — the colors are right for Christmas, plus the cost of the juice would be distributed across multiple pies.
Also, I can’t imagine that a plain crust would be anywhere as tasty as a graham cracker crust — the filling isn’t terribly sweet, but works really well with a sweet graham cracker crust.
rabbitheart on 12.6.2010
Absolutely wonderful. The pie was easy to make, and it set very well. It tasted almost like cheesecake, and had everyone at Thanksgiving scrambling to get some before it ran out.
mezmerelda on 12.28.2010
This was very easy to make and very tasty. It was a beautiful pie for Christmas.
I found I had too much filling the first time I made it with a standard crust, but the husband and dogs were more than happy to eat the extra. I got the larger graham cracker crust for the actual Christmas pie (this is why I make a tester, I guess) and it worked perfectly!
nikkig23 on 1.23.2011
I had white chocolate beads in my pie as well. Any suggestions to remedy that would be helpful. The amount of leftover filling is pretty ridiculous. Don’t plan on putting a lid on this & certainly don’t travel with it, if you can help it.
gravimetric on 3.11.2011
I thought this was really great. Not too hard and pomegranates are my favorite. 
If you get beads/chips when you pour chocolate into the cream, it’s because of the temperature difference. The chocolate needs to cool.
kuparstwn on 1.1.2012
The first time I made this (Christmas, 2010) I had a ton of filling left over. For Christms 2011, I knew to buy an extra crust. Now, coming to write this review I see that it has been corrected in the original recipe also.
Now, with the correction, I can say the pie is wonderful! It is easy to make and has a sophisticated flavor.
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6 Comments | Be the first to comment!
Comments
mandyhello on 11.15.2010
Ohhh man, that sounds delicious! I’ll defiantly have to try this one, thanks for the recipe!
gracem on 11.17.2010
Love the look of this pie and the ingredients. Can almost taste it. Thank you.
Merryweather Mama on 11.21.2010
Making this. It’s beautiful, and sounds so fresh and yummy! Thanks!
wildoates on 11.21.2010
This is being made TOMORROW, oh yes it is, except that I’m making individual mini-pies…and it’s NOT so I can taste one before Thanksgiving, either.
At least it’s not ONLY so I can taste one before Thanksgiving.
I am going to make the filling, pour it into the tart shells, cover, and refrigerate until Thursday AM, when I’ll pipe on the whipped cream. Mmmmmmmm.
shelikesruffles on 11.22.2010
This looks fantastic! My husband adores pomegranate since I hooked him on them a few years ago!
wildoates on 11.22.2010
Oh, I definitely think that any of you who are thinking about trying this recipe should immediately finish it, then give all your pies to me. It’s just too dangerous otherwise, and since I’m a trained professional, I’ll be perfectly safe from its evil ways.
Yep, it’s that good. The whipping cream got a bit stiffer than “soft peaks,” so it wasn’t at all runny when it was all mixed, but it’s all good. I mean, bad, very very bad. I’ll dispose of it for you, it’s the kind of gal I am. PM me for the address.
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