My goal was to write about a Thanksgiving dessert today, but I really wanted it to be something different than what you usually see on the dessert table. Growing up, I always used to dig in to the usual apple and pumpkin pies after Thanksgiving dinner, so I don’t really remember another dessert standing out to me. While I was brainstorming for a new dessert to try this weekend though, my mind kept turning to my dark chocolate mousse pie…so I thought that maybe I should bring that to Thanksgiving dinner this year and call it a day. That is, until I had a new thought – pomegranate dark chocolate pie. And, instead of dark chocolate, why not use white chocolate? Before I knew it, I had adapted my original recipe for this light and heavenly pie, and now I have a new Thanksgiving dessert. Give it a try and let me know what you think!
- 1 1/4 cups + 2 Tbsp pomegranate juice
- 1 envelope unflavored gelatin
- 3 ounces white chocolate, melted
- 1/4 cup sugar
- 2 cups heavy whipping cream
- 2 graham cracker crusts (I used store-bought ones, but you can make your own from scratch if you like)
- Pomegranate arils and extra whipped cream, for decorating
Pour 2 Tbsp of the pomegranate juice into a small bowl. Empty the contents of the gelatin packet into it. Stir slightly to incorporate, and then let soften.
In a small sauce pan, bring the rest of the pomegranate juice to a boil. Pour the boiling juice over the gelatin mixture, and stir until the gelatin dissolves completely. Allow to cool.
In a large bowl, beat the whipping cream on medium-high speed until soft peaks form. Pour in the melted white chocolate and sugar gradually, beating until combined. Pour the cooled pomegranate mixture into the whipped cream mixture; it will be very soupy. Beat on medium speed until well-combined. There may be some bubbles, but that’s okay.
Pour the filling into the crusts (I made one 9″ pie and 6 mini pies) and refrigerate at least 3 hours or until set before serving.
Decorate with whipped cream and pomegranate arils, if desired.