Receta POM-Cranberry Angel Pie
Am I a lucky girl or what? I got a case of the new POM-Cranberry juice to try! Thanks, POM Wonderful! Let this be my full disclosure--I received some free product. Truth be told, I occasionally get various things to try. Generally, if I have nothing nice to say, I just won't post. If you don't have anything nice to say....well, you know the drill.
For some reason, I seem to get my POM samples when fresh pomegranates aren't available. So much for the arils to sprinkle on top of anything....
The last time I received a case of POM, it was all about cupcakes. And they were good. But this is the year that is all about pie, right? Pie being the new cupcake and all. So I decided on this:
POM-Cranberry Angel Pie
- 4 eggs, separated¼ teaspoon cream of tartar
- 1 1/3 cup sugar, divided
- 1/3 cup POM-Cranberry juice
- 2 tablespoons lemon juice
- 1 (8 oz) container non-dairy whipped topping, thawed
- 3 drops red food coloring, optional
- 1 cup whipping cream
- ½ teaspoon vanilla
- 1 tablespoon powdered sugar
Preheat oven to 300 degrees F. Grease a 9” glass pie plate (or spray with cooking spray).
In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add 1 cup sugar slowly, beating until stiff and glossy.
Spread meringue in pie plate, making a “well” in the center for the filling.
Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.
In small, heavy saucepan, whisk together egg yolks, POM-Cranberry juice, lemon juice and 1/3 cup sugar. Heat over medium-low heat until mixture thickens and starts to bubble. Remove from heat and transfer to a large bowl. Cover with plastic wrap and bring to room temperature.
Fold whipped topping into POM mixture; add a few drops of red food coloring, if desired. Spread into pie shell and cover with plastic wrap. Chill for several hours.
When ready to serve, whip whipping cream with vanilla and powdered sugar and spread over the top of the pie. Garnish with fresh pomegranate arils if available.
If you've read any of my posts, you may have noticed that I'm a big fan of angel pies. What makes it an angel pie? Why the meringue crust, of course. I didn't take any pics of the procedure as my light was waning, but if you need a refresher, here is a link to my Lemon Angel Pie.
Meringue crusts are easy to make and look impressive. I especially like the chocolate version of angel pie, but I also like to experiment, so the idea of a pomegranate angel pie has been in the back of my mind for awhile. The only problem I ran into was the fact that whenever I cook with pomegranate juice it turns an unappealing brown. Thus, I added red food coloring...just a touch...don't hate. You do eat with the eyes first.
We have a winner! A little lemon juice brightens up the taste, a little red color brightens up the pie, a lot of whipped cream just tastes good....
I have a few more bottles---what should I try next? Stay tuned for a cocktail....