This is my award-winning (well not really, but the folks at the Food Depot Holiday Pie-O-Rama sure did love it) recipe for a super easy, no-bake, original holiday pie. This recipe makes two pies and they freeze, so go for it.
1 1/2 cups cookie crumbs (Graham cracker, chocolate wafers, vanilla wafers, or gingersnaps)
6 ounces melted butter
1/4 cup pomegranate juice
2 1/2 teaspoons (1 envelope) powdered gelatin
1/2 teaspoon ground cardamom
1 cup Pomegranate Molasses
2 cups heavy cream divided (2 tablespoons added to white chocolate)
4 ounces chopped white chocolate
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
To make the crust, mix melted butter with the cracker crumbs and press into the bottom of a 9 inch pie pan. Refrigerate till needed. To make filling, put the pomegranate juice in a small bowl and sprinkle gelatin over the top then stir a little with a spoon to mix it up. In a small saucepan heat the pomegranate molasses with the cardamom till it comes to a boil. Pour over the softened gelatin and stir. Let cool to room temp. In the meantime, melt the chopped white chocolate in the top of a double boiler with 2 tablespoons of heavy cream. Let cool. Whip up the remaining heavy cream till it starts to thicken and then add the extracts and the powdered sugar. Scrape down sides of the bowl and mix a little more. Now add the white chocolate and whip to incorporate. Next add the pomegranate gelatin mixture and mix till smooth. Pour mixture into prepared crusts and refrigerate for at least 3 hours till firm. Best if made the night before. Serve with a drizzle of orange rosewater syrup (recipe below) and a sprinkling of fresh pomegranate seeds. This recipe makes two 9-inch pies. This pie may be frozen.
Orange Rosewater SyrupIngredients
4 cups sugar
3 cups water
½ cup rosewater
½ cup OJ concentrate
½ cup orange juice
¼ teaspoon orange oil
Boil the water and sugar till sugar is dissolved and then add the other ingredients. Simmer 5 minutes to thicken.