Evette Rahman Crisco Innovation Category Bluberry Pomegranate Cheese Pie Serves 8 Crust 2c shortbread cookie crumbs 1/2c flaked coconut 1/4c finely chopped almonds 3T sugar 1/2c Crisco Shortening, melted Preheat oven to 350. Mix together crumbs, coconut, almonds and sugar. Add in shortening and combine well. Press in bottom and up sides of a 9 inch pie plate. Bake for 10 minutes. Cool completely. Filling 8oz cream cheese, softened 1/2c powdered sugar 8oz extra creamy whipped topping In large mixing bowl, beat together cream cheese and sugar. Fold in whipped topping and spread in prepared pie shell. Chill for 1 hour. Topping 1c pure pomegranate juice 1t fresh lemon juice 1/4c sugar 1T cornstarch 1c fresh blueberries Sweetened whipped cream In saucepan over medium heat, whisk together juices, sugar, and cornstarch. Cook until thickened and starch taste is gone. Cool until slightly warm. Stir in blueberries. Chill in refrigerator. Spread over pie. Pipe on sweetened whipped cream. Garnish if desired with any of the following shaved white chocolate, fresh berries, toasted sliced almonds and mint leaves.