pom-cranberry angel pie

(1 rating)
Recipe by
Cathy Wiechert
MOUND, MN

POM Wonderful sent me a case of their new POM-Cranberry juice. This is what I made with it. :)

(1 rating)
yield 6 -8
prep time 20 Min
cook time 1 Hr

Ingredients For pom-cranberry angel pie

  • 4
    eggs, separated
  • 1/4 tsp
    cream of tartar
  • 1 1/3 c
    sugar, divided
  • 1/3 c
    pom-cranberry juice
  • 2 Tbsp
    lemon juice
  • 1
    (8oz) container non-dairy whipped topping, thawed
  • 3
    drops red food coloring (optional)
  • 1 c
    whipping cream
  • 1/2 tsp
    vanilla extract
  • 1 Tbsp
    powdered sugar

How To Make pom-cranberry angel pie

  • 1
    Preheat oven to 300 degrees F.
  • 2
    Grease a 9” glass pie plate (or spray with cooking spray).
  • 3
    In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add 1 cup sugar slowly until stiff and glossy.
  • 4
    Spread meringue in pie plate, making a “well” in the center for the filling.
  • 5
    Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.
  • 6
    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.
  • 7
    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.
  • 8
    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.

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