Fresh Pomegranate Pie – a delicious recipe with yellow skinned pomegranate seeds, pomegranate juice, cornstarch, sugar, shell. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Deseed the yellow pomegranates and put into a large enough bowl to allow folding.
2
Make sure to remove any of the white membrane as it is very bitter.
3
This step is the most time consuming step but it's worth it.
4
Juice the red pomegranats by cutting them in half and using a citrus juicer, this is messy so make sure do it some place easy to clean and either wear old clothes or an apron.
5
You want to end up with 2 cups of juice.
6
Mix the corn starch into the sugar and add to the pomegranate juice cook over a medium heat until it is thickened.
7
This makes a glaze like for a strawberry or blueberry pie.
8
Cool the mixture and fold into the bowl of seeds folding gently so as not to break the seeds.
9
If you bruise the seeds it will make the glaze runny and the filling will not stick together.
10
Pour glazed seed mixture into the pie or tart shell.
11
You can serve immediately or refrigerate for a while.
12
Top with whipped cream and enjoy.
224
kcal
Calories
57
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 -5 cups yellow skinned pomegranate seeds, 2 cups pomegranate juice, 1/4 cup cornstarch (I have used up to 1/3 of a cup), 1 cup sugar, and more.
Yes, Fresh Pomegranate Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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