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Pomegranate White Chocolate Mousse Pie


The Tasty Kitchen Blog

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  • 1-¼ cup Pomegranate Juice Plus 2 Tablespoons, Divided
  • 1 envelope (1/4 Oz. Envelope) Unflavored Gelatin
  • 2 cups Heavy Whipping Cream
  • 3 ounces, weight White Chocolate Chips, Melted
  • ¼ cups Sugar
  • 1 whole Pie Crust (pre-baked) Or Graham Cracker Crust
  • Pomegranate Arils And Extra Whipped Cream, For Decorating



Step 1

Pour 2 tablespoons 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, and beat until combined. Pour the cooled pomegranate mixture into the whipped cream mixture; it will be very soupy. Beat on medium speed until well-combined.

Pour the filling into the crust and refrigerate at least 3 hours before serving. Decorate with whipped cream and pomegranate arils, if desired.

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