Pomegranate Curd Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • Crust:
  • 2 cups (250 grams) ground gingersnaps
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoons salt
  • Pomegranate Curd:
  • 1 cup granulated sugar
  • 5 large egg yolks (save and refrigerator the whites to use for the swiss meringue topping)
  • 1 whole egg
  • 5 tablespoons cornstarch
  • 1¾ cups pomegranate juice
  • 4 tablespoons (1/2 stick) unsalted butter
  • Swiss Meringue Topping:
  • 5 egg whites
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)
  • Pinch of salt
Instructions
  1. Make the crust:
  2. Preheat oven to 350 degrees F. Stir together ground gingersnap crumbs, butter, and salt. Pour mixture into a 9 inch pie pan, and firmly pack the mixture on the bottom and sides of the pan (using a flat bottomed glass or measuring cup can help pack the mixture firmly). Bake in preheated oven for 10 minutes. Remove from the oven and let cool.
  3. Make the pomegranate curd:
  4. In a heat safe bowl, whisk together granulated sugar, egg yolks, and whole egg. Beat with a whisk until slightly fluffy and pale. Add cornstarch, and whisk until combined.
  5. In a saucepan over medium-high heat, add pomegranate juice. Cook over medium-high heat until hot and starting to simmer. Remove from heat.
  6. Carefully remove about ¼ cup of the hot pomegranate juice and slowly pour into the egg mixture, whisking constantly to prevent eggs from curdling. Repeat this step until all the remaining pomegranate juice is incorporated.
  7. Pour the mixture back into the saucepan. Over medium heat, cook, stirring constantly, until bubbling, then cook for about 1-2 minutes longer until thickened (this should be a pudding consistency). Remove from heat. Stir in butter, mixing until melted. Strain mixture into prepared crust, smoothing into an even layer. Place in refrigerator and let chill at least 1-2 hours or overnight to set.
  8. Make the Swiss meringue:
  9. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl placed above a pot of simmer water so that the bowl is not touching the water but a few inches above. Whisking constantly, gently heat the mixture until sugar is dissolved and mixture is 160ºF.
  10. Remove from heat and transfer to a stand mixer with a whisk attachment (or a large bowl if planning to use hand beaters, as mixture will expand greatly in volume). Turn mixer (or hand beaters) on high and beat until mixture is cooled, very light and fluffy, and stiff peaks form.
  11. Spoon the Swiss meringue on top of the chilled pomegranate curd filling and spread evenly using the back of a spoon to create some texture on top with swirls of meringue.
  12. Using a kitchen blow torch, carefully toast the Swiss meringue then serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pomegranate-curd-pie/