Pomegranate winter chiffon meringue pie from The Baking Bible by Rose Levy Beranbaum

  • superfine sugar
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  • pomegranate juice
  • Show all ingredients...

  • EYB Comments

    Errata from author’s website: Page 251: Pomegranate Winter Pie, Special Equipment for Crisp Meringue Pie Shell: Instead of coating the pan with shortening and flour, spray it lightly with non-stick cooking spray and coat it with cornstarch. It will make removing the slices much easier. Also, it's fine to spread the meringue instead of piping it, but be sure to make an even thickness.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from author’s website: Page 251: Pomegranate Winter Pie, Special Equipment for Crisp Meringue Pie Shell: Instead of coating the pan with shortening and flour, spray it lightly with non-stick cooking spray and coat it with cornstarch. It will make removing the slices much easier. Also, it's fine to spread the meringue instead of piping it, but be sure to make an even thickness.

  • Zosia on July 30, 2018

    This turned into an all-day project because of the various cooling/chilling times of the 4 components. Family and guests raved about it. I thought it was good but I'm not quite convinced that it was worth the effort. (I prefer RLB's raspberry chiffon pie from the Pie and Pastry bible). I made the variation with the lemon cookie crust and baked it in a tart pan.

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