Pomegranate Winter Chiffon Meringue Pie

This week the ALPHA BAKERS are making a Special Christmas pomegranate winter chiffon meringue pie, Rose's levy beranbaum you did it again,  these is so delightful indeed!! And must definitely I will make this chiffon pie again.

I decided to skip the meringue pie shell and the glaze and made a honey Wafer graham crust, I added 1 tablespoon of lemon zest and the roasted walnuts for the pie crust is from (the pie and pastry bible pg. 68 ) I all so made super - stabilized Whipped Cream from the top of the edges of the pie (The cake bible pg.256)...

I had a great idea of make the Pomegranate filling and turning them into desserts in glasses and make the crust into a crumbs and sprinkle on top plus some whipped cream ,  also make pomegranate winter chiffon mini pies. I had a bit of a problem with placing the pomegranate arils on top of the pomegranate chiffon pie..

                              Simply delightful!
It has taken two whole days before I could cut a firm piece," delightful"
 Wow! I had no idea that this was so delicious and delightful!!
have the 35% heavy cream and sugar ready to be whipped. and make shells on top of the edges of the pie..
got the pomegranate arils ready to place them on top of the chiffon pie.
after the pomegranate chiffon pie was chilled I started to made the super - stabilized Whipped Cream...
ready to pour into the pie crust and into the fridge to chill..
made the whipped cream and folded it in to the mixture..
added the meringue to the pomegranate mixture with a bloom whisk..
made the meringue no more than 20 minutes.
In a medium sauce pan , I added  pomegranate juice and sprinkled the gelatin on top, let sit for 5 minutes and then added the sugar,  stirred until moistened, placed on heat, stirring constantly , until the point boiling(190F.), then removed from the heat and pour into a bowl , added the lemon juice and cool for 20 minutes, after 20 minutes put in the fridge and stirred it every 15 minutes for 45 minutes.
baked it for 10 minutes, the aroma of the crust drove me crazy  ...
pressing it onto the 9"inch deep pie plate...
rolling it all over to mix it well....
all ready to but in a freezer bag....
next I added the lemon zest and the soft butter..
in the food processor I added the honey wafers graham ,salt, sugar, roasted walnuts ...
So delightful!!
From The Baking Bible! 💕 


  1. This pie looks amazingly delicious, I would like to know how did you get the juice out of the pits? so just let me know how you got the juice and the pits separated because I would like to know ,your pie looks really good

    1. Thank you big sister for your lovely comment, I don't get the pomegranate juice out of the fruit, I bought the Pomegranate juice at the Walmart store, it cost about $5.00 and you can buy the bottle of 473 ml., that's all you need sis.

  2. I knew you'd make a beautiful pie! At first I thought you'd made the meringue shell, but then I realized it was whipped cream. It looks fabulous and I'll bet it tasted even better.

    1. Thank you so much Marie for your lovely comment and yes it does taste really good to me the way I made it, I couldn't ask for more.

  3. So pretty! Love the pomegranate arils!

  4. You've been busy baking! That's another beauty of a dessert!

    1. Thank you so much Zosia for your kind words and it's delightful and delicious..

  5. That looks really delicious, and I'm intrigued by the super stabilized whipped cream! I have the Cake Bible! What a beautiful pie!

    1. Thank you Karen for your kind words, and yes it's delicious and delightful, the pomegranate chiffon meringue pie is in the baking bible and yes the super - stabilized Whipped Cream is in the cake bible, and the crust is in the pie and pastry bible..I hope you do try it , very light indeed!