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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 12 |
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make this dessert in the morning and it will be ready for dessert after dinner. you can also make this a day in advance. the cooking time reflects the refrigeration time. Ingredients:
30 gingersnap cookies, crushed |
1/3 cup butter, melted |
1 pinch salt |
1/3 cup sugar |
1 (1/4 ounce) envelope unflavored gelatin |
1 1/2 cups pomegranate juice |
2 tablespoons lime juice |
1 teaspoon grated lime zest |
1/4 cup pomegranate seeds (optional) |
3/4 teaspoon unflavored gelatin |
1/4 cup pomegranate juice |
1 1/2 cups heavy cream |
2 tablespoons sugar |
pomegranate seeds, to garnish (optional) |
lime zest (to garnish) (optional) |
Directions:
1. preheat the oven to 350.
2. for crust:.
3. mix cookie crumbs, melted butter and salt in a bowl.
4. press into bottom and up the sides of a pie plate.
5. bake for 12 minutes until browned, remove and place on a wire rack to cool.
6. bottom layer:.
7. in a small saucepan mix sugar and gelatin together.
8. add the juices and zest and heat over medium until dissolved, about 5 minutes.
9. refrigerate for 15 mniutes.
10. stir in pomegranate seeds and pour into pie crust.
11. refrigerate for 45 minutes.
12. top layer:.
13. in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
14. let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
15. meanwhile beat cream and sugar with an electric mixer until soft peaks form.
16. slowly add cooled pomegranate mixture, beat until stiff peaks form.
17. remove the pie from the refrigerator and add whipped cream over bottom layer.
18. garnish with lime zest and pomegranate seeds.
19. refrigerate 2 hours or until firm enough to slice.
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