Organic Pomegranate Chocolate Pie with Vanilla Whipped Cream Recipe Organic Pomegranate Chocolate Pie with Vanilla Whipped Cream Recipe

Organic Pomegranate Chocolate Pie with Vanilla Whipped Cream

Treat your guests to this one-of-a-kind pomegranate chocolate pie with cardamom pastry crust and pomegranate-infused vanilla whipped cream. Garnish with fresh orange slices, pomegranate seeds and shaved chocolate for a colorful and festive presentation.
See 'Chef Suggests' for vegan substitutions.





Use organic ingredients where possible.

For the Cardamom Pie Crust:

  • 1 12 cups all-purpose flour
  • 1 tablespoon cane sugar
  • 12 teaspoon salt
  • 14 teaspoon Simply Organic® Cardamom
  • 8 tablespoons unsalted butter, cubed and chilled
  • 2 tablespoons ice cold water

For the Chocolate Filling:

  • 1 12 cups heavy cream
  • 2 tablespoons cane sugar
  • 4 ounces bitter-sweet chocolate baking bar, chopped
  • 14 cup unsalted butter
  • 2 teaspoons Simply Organic® Pure Vanilla Extract
  • 14 cup pomegranate seeds

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon Simply Organic® Pure Vanilla Extract
  • 14 teaspoon Simply Organic® Cardamom
  • 14 cup pomegranate juice

For the Garnish:

  • 2 tablespoons pomegranate seeds
  • Orange slices (optional)
  • Shaved chocolate (optional)


To Make the Pie Crust:

  1. In a large bowl, whisk together flour, sugar, salt and cardamom, then add butter. Crumble butter into flour mixture, using your fingers or a pastry cutter, until mixture resembles tiny crumbs. Add cold water and knead ingredients together to form a ball. Refrigerate for 30 minutes.
  2. Preheat oven to 400°.
  3. Remove dough from refrigerator. Lightly sprinkle dough with flour and roll out on a parchment paper surface. Transfer dough to a pie dish, pressing down and crimping the edges. Using a fork, poke holes in bottom and sides of crust.
  4. Bake the crust for 15 to 20 minutes, until golden and firm. Allow to cool completely.

To Make the Chocolate Filling:

  1. Warm cream and sugar in a medium saucepan over medium heat. Add chocolate and butter, stirring, until chocolate fully melts. Stir in vanilla extract.
  2. Pour filling into cooled pie crust. Sprinkle pomegranate seeds evenly over chocolate. Chill in refrigerator for 3 to 4 hours or overnight, until fully set.

To Make the Vanilla Whipped Cream:

  1. Using a stand mixer, whip cream, sugar, vanilla and cardamom on medium-low speed for about 2 to 3 minutes, until mixture forms soft peaks. With mixer on, slowly mix in pomegranate juice, being careful not to overbeat. The whipped cream should be firm and smooth.
  2. Spread whipped cream over chilled, set pie. Return pie to refrigerator for 30 minutes, or until ready to serve. Garnish with pomegranate seeds, orange slices, and shaved chocolate, if desired. Store leftover pie in refrigerator for up to 3 days.

Chef Suggestion

  • For Vegan Pie:
    Replace dairy butter in the crust with chilled vegan butter. Or experiment with chilled coconut oil.
    Replace heavy cream in the chocolate filling and vanilla whipped cream with coconut cream (1 ½ cups of cream = 2 cans of full-fat coconut milk that's been chilled for 12 hours to remove the cream from the top).
    Replace dairy butter in the filling with coconut oil or vegan butter.

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