pom-cranberry angel pie

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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