Comments on: Pomegranate White Chocolate Mousse Pie

By: kuparstwn

kuparstwn — Sun, 01 Jan 2012 16:22:56 +0000

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.

By: gravimetric

gravimetric — Sat, 12 Mar 2011 00:09:00 +0000

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.

By: nikkig23

nikkig23 — Mon, 24 Jan 2011 03:32:44 +0000

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.

By: mezmerelda

mezmerelda — Tue, 28 Dec 2010 14:41:40 +0000

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!

By: rabbitheart

rabbitheart — Mon, 06 Dec 2010 15:36:10 +0000

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.

By: kenrow

kenrow — Thu, 02 Dec 2010 23:34:35 +0000

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.

By: ananda487

ananda487 — Wed, 24 Nov 2010 23:20:23 +0000

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!

By: wildoates

wildoates — Tue, 23 Nov 2010 03:22:34 +0000

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.

By: shelikesruffles

shelikesruffles — Tue, 23 Nov 2010 02:23:31 +0000

This looks fantastic! My husband adores pomegranate since I hooked him on them a few years ago!

By: wildoates

wildoates — Mon, 22 Nov 2010 03:52:54 +0000

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.