American Pie Council

2011 Contest Recipe

Blueberry Pomegranate Cheese Pie

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.