Pomegranate-Ginger Meringue Pie


This vibrant pie gets its color and enhanced tartness from hibiscus flower powder. You can also skip the meringue and serve with some sweetened whipped cream and fresh pomegranate arils.

Pomegranate-Ginger Meringue Pie
Photo: Ted & Chelsea Cavanaugh
Active Time:
30 mins
Chill Time:
1 hrs
Total Time:
1 hrs 30 mins
Nutrition Profile:


  • 2 teaspoons cold water

  • 2 teaspoons unflavored gelatin

  • ½ cup granulated sugar

  • 2 tablespoons hibiscus flower powder (see Tip)

  • 4 large egg yolks

  • 1 large egg

  • 1 cup pomegranate juice

  • 2 teaspoons lemon juice

  • 2 teaspoons orange zest

  • 1 ½ teaspoons grated fresh ginger

  • ¼ teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, sliced

  • 1 (9 inch) prepared graham cracker crust


  • 3 large egg whites, at room temperature

  • ½ cup granulated sugar

  • teaspoon cream of tartar

  • Pomegranate arils (seeds) for garnish


  1. Combine water and gelatin in a small bowl; let stand for at least 5 minutes. Set a fine-mesh sieve over a medium bowl and place the bowl over a larger bowl filled with ice water.

  2. Whisk sugar and hibiscus powder in a medium saucepan to combine. Add egg yolks and whole egg and whisk until combined. Whisk in pomegranate juice, lemon juice, orange zest, ginger and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170°F and has thickened, 4 to 10 minutes.

  3. Remove from heat and quickly whisk in the gelatin mixture until melted. Add butter a piece at a time, stirring until melted. Strain the curd through the sieve and chill in the bowl over the ice bath, stirring often, for 15 minutes. Pour the curd into the crust. Cover and refrigerate until set, at least 1 hour or overnight.

  4. To prepare meringue: Combine egg whites, sugar and cream of tartar in a mixing bowl. Set the bowl over a pan of almost simmering water and whisk gently and continuously until the mixture reaches 140°F and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 4 minutes.

  5. Spread the meringue over the chilled pie. If you have a culinary torch, hold it about 4 inches from the meringue and use a circular motion to brown the top. (Alternatively, broil the pie 3 inches from the heating element until the top is browned, about 3 minutes.) Garnish with pomegranate arils, if desired, and serve immediately.


Pomegranate juice loses its brightness and turns mauve when combined with eggs, so we added hibiscus powder—a natural food coloring—to maintain its vibrant color. Look for it in natural-foods stores or online.

To make ahead

Prepare pie through Step 3 and refrigerate overnight or freeze for up to 1 month. Thaw in the refrigerator for 8 hours before continuing.


Candy thermometer

Nutrition Facts (per serving)

252 Calories
15g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 252
% Daily Value *
Total Carbohydrate 26g 9%
Total Sugars 16g
Protein 4g 8%
Total Fat 15g 19%
Saturated Fat 7g 35%
Cholesterol 97mg 32%
Vitamin A 341IU 7%
Sodium 170mg 7%
Potassium 107mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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