Fresh crisp pomegranate seeds bursting with flavor are mixed with sweet raspberry jam to top this lemon cream pie. Lemon pudding with cream cheese is delicious alone, but then add the superfood of tart pomegranate seeds and wow! So good! Sweet blended perfectly with the tart in this Pomegranate Lemon Cream Pie.
Pomegranate Lemon Cream Pie
Check out the FAQ from Pomegranate.org for some interesting information on this superfood. They give great insight as to how to pick a ripe pomegranate, how to seed them, and what makes it a superfood.
So, take a bite of this cool delicious pie and just relax, take it easy. The creamy lemon pudding is mixed with cream cheese to give the pie a smooth sweet base. Then top it off with crisp tart pomegranate seeds. It’s cool and refreshing, sweet and tart. It’s just what you need in a pie.
Start by making the crust for your pie.
Unless someone gives you a baked pie crust, you have roughly three options. Either make a crust from scratch, or buy a refrigerated or frozen crust, then bake it.
Make sure you poke holes in the sides and bottom before it goes into the oven. The filling won’t be going into the crust until after it’s been baked, then cooled to room temperature.
Filling the pie crust.
I love how easy this pie is. It’s done in stages, so I can usually get my laundry done at the same time.
In a large bowl, beat the cream cheese until smooth, then on low speed, add the powdered sugar. I say, “on low speed,” because otherwise the sugar will be all over your kitchen.
Next, add in the dry pudding mix and the milk. Scrape the sides of the bowl and mix until everything’s incorporated and looking smooth.
Pour the pudding mixture into the cooled pie crust. Even out the top somewhat, then chill in the refrigerator for about 4 hours. This allows the cream cheese and pudding time to really set up and blend their delicious flavors together.
It also allows for clear separation between layers, although a few seeds are bound to sink in when we add the topping.
Can’t forget the pomegranates on a Pomegranate Lemon Cream Pie.
Last step is to add the pomegranate seeds (arils). In a medium microwavable bowl, mix together the raspberry jam and cornstarch. Microwave for about a minute, it’ll be hot.
Stir in the pomegranate seeds with a spatula until everything is evenly coated. More or less, scoop and fold over with the spatula being careful not to burst the seeds open if possible.
Carefully drop teaspoons of the pomegranate mixture onto the pie. The less you have to spread, the better. Once you have all the pomegranate seeds on the pie, gently nudge the seeds to fill spaces (with the corner of your spatula) until all of the pudding mixture is covered.
Chill for another 30 minutes just to let the raspberry jam cool off, finish up the laundry, then dive into that Pomegranate Lemon Cream Pie.
Pomegranate Lemon Cream Pie
- 1 pie crust, frozen, refrigerated, or homemade
- 8 oz. cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 3.4 oz. box lemon instant pudding
- 1/2 cup milk
- 3 Tbsp. seedless raspberry jam
- 2 tsp. cornstarch
- 1 1/2 cups fresh pomegranate arils (seeds)
- Prepare pie crust and allow to cool to room temperature.
- In large bowl, beat cream cheese until smooth. Add powdered sugar on low until incorporated. Add instant pudding and milk. Mix thoroughly.
- Pour pudding mixture into pie crust, smooth the top.
- Chill in refrigerator 4 hours to set.
- In medium bowl, mix jam with cornstarch. Microwave for approx. 1 minute or until very hot.
- Add pomegranate seeds to jam mixture. Gently scoop and fold with spatula until seeds have been evenly coated.
- Drop seeds by teaspoons onto pie in even layer. Nudge seeds with spatula to cover pudding mixture. Chill for another 30 minutes. Enjoy!
- Keep refrigerated.
Looking for some other dessert ideas? Here are some of my Reader Favorites:
- No Bake Lemon Blueberry Dessert
- Sugar Cookie Lemonade Crumble
- Brown Butter Pecan Cupcakes
- Chocolate Banana Pudding Cake
- Strawberry Lemonade Cupcakes
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