Kiwi-Pomegranate Angel Pies
Kiwi fruit is native to China and was originally known as the Chinese gooseberry.
This is vegetarian and gluten free recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Kiwi-Pomegranate Angel Pies
Ingredients
Instructions
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Preheat the oven to 350°F (180°C).
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Roll out the pie crust and cut it into circles to fit the bottom of a muffin tin.
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Press the pie crust circles into the muffin tin and bake for 12-15 minutes, or until golden brown.
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In a small saucepan, combine the pomegranate seeds, lemon juice, and water. Bring to a boil and simmer for 5 minutes.
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In a separate bowl, mix together the cornstarch and water to create a slurry.
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Slowly pour the slurry into the saucepan with the pomegranate mixture, stirring constantly. Cook for an additional 2 minutes, or until the mixture thickens.
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Remove from heat and let the pomegranate mixture cool.
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In a mixing bowl, combine the whipped cream, powdered sugar, and vanilla extract. Mix until well combined.
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Once the pie crusts have cooled, fill each one with a spoonful of the whipped cream mixture.
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Top each pie with slices of kiwi.
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Spoon the cooled pomegranate mixture over the kiwi slices.
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Place the pies in the refrigerator to set for at least 2 hours.
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Serve chilled and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
