Close
Photo: Ted & Chelsea Cavanaugh
Active Time:30 minsChill Time:1 hrTotal Time:1 hr 30 minsServings:12Jump to Nutrition Facts
Active Time:30 minsChill Time:1 hrTotal Time:1 hr 30 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Chill Time:1 hr
Chill Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscold water2teaspoonsunflavored gelatin½cupgranulated sugar2tablespoonshibiscus flower powder (see Tip)4large egg yolks1large egg1cuppomegranate juice2teaspoonslemon juice2teaspoonsorange zest1 ½teaspoonsgrated fresh ginger¼teaspoonsalt8tablespoons(1 stick) cold unsalted butter, sliced1(9 inch)prepared graham cracker crustMeringue3large egg whites, at room temperature½cupgranulated sugar⅛teaspooncream of tartarPomegranate arils (seeds) for garnish
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscold water
2teaspoonsunflavored gelatin
½cupgranulated sugar
2tablespoonshibiscus flower powder (see Tip)
4large egg yolks
1large egg
1cuppomegranate juice
2teaspoonslemon juice
2teaspoonsorange zest
1 ½teaspoonsgrated fresh ginger
¼teaspoonsalt
8tablespoons(1 stick) cold unsalted butter, sliced
1(9 inch)prepared graham cracker crust
Meringue
3large egg whites, at room temperature
⅛teaspooncream of tartar
Pomegranate arils (seeds) for garnish
DirectionsCombine water and gelatin in a small bowl; let stand for at least 5 minutes. Set a fine-mesh sieve over a medium bowl and place the bowl over a larger bowl filled with ice water.Whisk sugar and hibiscus powder in a medium saucepan to combine. Add egg yolks and whole egg and whisk until combined. Whisk in pomegranate juice, lemon juice, orange zest, ginger and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170°F and has thickened, 4 to 10 minutes.Remove from heat and quickly whisk in the gelatin mixture until melted. Add butter a piece at a time, stirring until melted. Strain the curd through the sieve and chill in the bowl over the ice bath, stirring often, for 15 minutes. Pour the curd into the crust. Cover and refrigerate until set, at least 1 hour or overnight.To prepare meringue:Combine egg whites, sugar and cream of tartar in a mixing bowl. Set the bowl over a pan of almost simmering water and whisk gently and continuously until the mixture reaches 140°F and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 4 minutes.Spread the meringue over the chilled pie. If you have a culinary torch, hold it about 4 inches from the meringue and use a circular motion to brown the top.(Alternatively, broil the pie 3 inches from the heating element until the top is browned, about 3 minutes.)Garnish with pomegranate arils, if desired, and serve immediately.TipPomegranate juice loses its brightness and turns mauve when combined with eggs, so we added hibiscus powder—a natural food coloring—to maintain its vibrant color. Look for it in natural-foods stores or online.To make aheadPrepare pie through Step 3 and refrigerate overnight or freeze for up to 1 month. Thaw in the refrigerator for 8 hours before continuing.EquipmentCandy thermometerOriginally appeared: EatingWell Magazine, December 2021
Directions
Combine water and gelatin in a small bowl; let stand for at least 5 minutes. Set a fine-mesh sieve over a medium bowl and place the bowl over a larger bowl filled with ice water.Whisk sugar and hibiscus powder in a medium saucepan to combine. Add egg yolks and whole egg and whisk until combined. Whisk in pomegranate juice, lemon juice, orange zest, ginger and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170°F and has thickened, 4 to 10 minutes.Remove from heat and quickly whisk in the gelatin mixture until melted. Add butter a piece at a time, stirring until melted. Strain the curd through the sieve and chill in the bowl over the ice bath, stirring often, for 15 minutes. Pour the curd into the crust. Cover and refrigerate until set, at least 1 hour or overnight.To prepare meringue:Combine egg whites, sugar and cream of tartar in a mixing bowl. Set the bowl over a pan of almost simmering water and whisk gently and continuously until the mixture reaches 140°F and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 4 minutes.Spread the meringue over the chilled pie. If you have a culinary torch, hold it about 4 inches from the meringue and use a circular motion to brown the top.(Alternatively, broil the pie 3 inches from the heating element until the top is browned, about 3 minutes.)Garnish with pomegranate arils, if desired, and serve immediately.TipPomegranate juice loses its brightness and turns mauve when combined with eggs, so we added hibiscus powder—a natural food coloring—to maintain its vibrant color. Look for it in natural-foods stores or online.To make aheadPrepare pie through Step 3 and refrigerate overnight or freeze for up to 1 month. Thaw in the refrigerator for 8 hours before continuing.EquipmentCandy thermometer
Combine water and gelatin in a small bowl; let stand for at least 5 minutes. Set a fine-mesh sieve over a medium bowl and place the bowl over a larger bowl filled with ice water.
Whisk sugar and hibiscus powder in a medium saucepan to combine. Add egg yolks and whole egg and whisk until combined. Whisk in pomegranate juice, lemon juice, orange zest, ginger and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170°F and has thickened, 4 to 10 minutes.
Remove from heat and quickly whisk in the gelatin mixture until melted. Add butter a piece at a time, stirring until melted. Strain the curd through the sieve and chill in the bowl over the ice bath, stirring often, for 15 minutes. Pour the curd into the crust. Cover and refrigerate until set, at least 1 hour or overnight.
To prepare meringue:Combine egg whites, sugar and cream of tartar in a mixing bowl. Set the bowl over a pan of almost simmering water and whisk gently and continuously until the mixture reaches 140°F and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 4 minutes.
Spread the meringue over the chilled pie. If you have a culinary torch, hold it about 4 inches from the meringue and use a circular motion to brown the top.(Alternatively, broil the pie 3 inches from the heating element until the top is browned, about 3 minutes.)Garnish with pomegranate arils, if desired, and serve immediately.
Tip
Pomegranate juice loses its brightness and turns mauve when combined with eggs, so we added hibiscus powder—a natural food coloring—to maintain its vibrant color. Look for it in natural-foods stores or online.
To make ahead
Prepare pie through Step 3 and refrigerate overnight or freeze for up to 1 month. Thaw in the refrigerator for 8 hours before continuing.
Equipment
Candy thermometer
Originally appeared: EatingWell Magazine, December 2021
Rate ItPrint
Nutrition Facts(per serving)252Calories15gFat26gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
