Do you ever think of something, get excited by how innovative it seems, and then learn that it’s been done before?
I remember learning about McCarthyism in middle school, and realizing with glorious excitement how similar it was to the hysteria surrounding the Salem Witch Trials. Someone should write a book about that, I thought immediately. Someone should write a book with those two historical events in parallel. You can imagine my frustration when I discovered, some years later, that a brash young upstart named Arthur Miller had already done that.
Similarly, a few years after that, I was delighted to find out how deliciously pomegranate seeds paired with dark chocolate. I have discovered something amazing, I thought. I have discovered a bold new flavor combo that no one has ever tried before.
Oh, the insolence of youth. Not only was I not the first one to try this, but Trader Joe’s, I quickly found out, had already released a pomegranate chocolate bar.
But no matter. Just because something has been done before doesn’t mean we can’t try to improve upon it, right? That’s what I attempted to do with this pie. The slight tartness of the filling … the mouthfeel of the whipped cream … the sweet saltiness of the chocolate crust … if you’re looking for a bold dessert to bring to a party, I’ve got just the thing.
- Pre-made 9-inch Oreo cookie pie crust
- 14-oz. can sweetened condensed milk
- 3 egg yolks
- 1/2 c. pomegranate juice
- Whipped cream, chocolate shavings, and/or pomegranate seeds to garnish
- Combine sweetened condensed milk, egg yolks, and pomegranate juice. (Would a tablespoon or two of cocoa powder add even more depth of flavor? Try it out and let me know!)
- Pour into pie crust. Bake at 375 degrees F for 15–20 minutes, or until the middle of the pie stops jiggling.
- Garnish with whipped cream, chocolate shavings, and/or pomegranate seeds. Serve with coffee.