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5 from 4 votes

Pomegranate Lemon Cream Pie

A delicious lemon pudding and cream cheese pie topped with pomegranate and raspberry.
Prep Time10 minutes
Chill time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Fall Favorites, make ahead, No bake, pomegranate, pudding
Yield: 8
Calories: 377kcal
Author: Sweet Ordeal

Materials

  • 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)

Instructions

  • 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.

Nutrition

Calories: 377kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 249mg | Potassium: 154mg | Fiber: 2g | Sugar: 31g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg