I had some doubts on the combination of this pie, pomegranate-lime and chocolate? But I have to say, It's one of the tastiest pies I have ever eaten, and the combination is so uncommon to come across...especially the dark chocolate filling with the pomegranate gelee on top!
For the crust I chose a crumb crust which I think is the classic combination for citrus-y pies. Then, I poured the creamy, luscious pomegranate-lime filling that has just a little hue of a rosy color. I have to admit it was a bit of a challenge to position the ganache in such a velvety filling but in the end, and against all odds, it turned out great! Then I did a pomegrante gelee to act as a background for the graphic and provide the pie with some zing. When it came to the decorations, my dad was the mastermind behind it all. Together we discussed interesting ideas because I was looking for a relationship between the top and the inside of the pie. He found this graphic, that explains the geometric concept of pi. He got very into it and was very enthusiastic, either I win or lose, at least I got that! (and a delicious pie as well!)
PD: He is still trying to come up with ideas as I type!
Graphic can be seen here: http://en.wikipedia.org/wiki/File:Pi-unrolled-720.gif
Step 1: Ganache Pi
1 cup of finely chopped dark chocolate (El Rey preferably, if not, Ghirardelli or Valrhona)
1 cup of heavy cream
(You can alter these quantities as much as you want depending on your purposes, the only important thing is to remain in a 1:1 ratio, for example, 3 cups of chocolate and 3 cups of cream)
1. Gently bring the heavy cream to a simmer in a small saucepan.
2. Cut the heat and add the chocolate, stir until combined.
3. Pour to make your desired shape (further explanations in process pictures!)
Step 2: Crumb Crust
1 packet (9 cookies) Grahams
6 tablespoons of melted butter, cooled to room temperature
1/3 cup sugar
Pinch of salt
1. Preheat oven to 350 degrees F.
2. Pulse cookies in the food processor or put them in a bag and smash them with a rolling pin.
3. Add the rest of the ingredients and mix until combined (mixture should resemble wet sand).
4. Place mixture in pie plate and press to cover the bottom and sides of the plate evenly (I used a measuring cup that has a flat bottom to make the task a little easier).
5. Bake for 8-9 minutes until golden brown.
Step 3: Pomegranate-Lime Filling
1 8 ounce package of cream cheese, room temperature
1 can sweetened condensed milk
2 ounces of lime juice
1 1/2 ounces of pomegranate juice
1. Whip the cream cheese using a mixer.
2. Add the condensed milk and keep whipping.
3. Add the juices until incorporated.
4. Pour into already baked crumb crust.
Step 4: Pomegranate Gelee
2 cups pomegranate juice
2 envelopes unflavored gelatin
2 tablespoons sugar
1. Place half a cup of pomegranate juice in a small bowl and sprinkle the gelatin on top.
2. Heat remaining juice in a small saucepan until it boils.
3. Pour the boiling juice over the sprinkled gelatin bowl and mix.
4. (how to place it on top of the pie will be seen in process pictures!)
Step 5: Royal Icing (for Decorating)
3 ounces pasteurized egg whites
4 cups confectioners' sugar
1. Whip both ingredients using a mixer for 5 to 7 minutes until it's thick and stiff peaks begin to form.
(Note: I didn't use the full four cups, I would suggest to go with your instincts in this step!)