Pomegranate Pie

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

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)

Recipe

• 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.