Fresh, crisp pomegranate seeds bursting with flavor are layered over a sweet lemon cream filling in this Pomegranate Lemon Cream Pie. The lemon pudding and cream cheese base is silky and smooth on its own, but the bright, tart pomegranate arils finished with a glossy raspberry jam coating take it to another level. The contrast of sweet and tart is perfectly balanced in this refreshing, make-ahead dessert.
Pomegranate Lemon Cream Pie
Pomegranate arils add color, texture, and a nutritional boost to desserts. For tips on selecting ripe pomegranates, how to extract the arils, and why pomegranates are considered a superfood, check the Pomegranate.org FAQ. Their guidance makes working with these fruits easy and rewarding.
Take a bite, relax, and enjoy. This pie layers a lemon pudding and cream cheese filling that’s cool, smooth, and slightly sweet, then finishes with tart, juicy pomegranate seeds coated in a light raspberry glaze. It’s a refreshing dessert that’s ideal for warm days or anytime you want a bright, fruity finish to a meal.
Start by making the crust for your pie.
You can use a homemade baked crust or a store-bought refrigerated or frozen crust that you bake according to package directions. Whether homemade or store-bought, bake the crust first and be sure to dock (poke) holes in the bottom and sides so it bakes evenly. Allow the crust to cool completely to room temperature before adding the filling.
Filling the pie crust
This pie is quick and straightforward, done in stages so you can set it to chill while you tend to other tasks. In a large bowl, beat 8 ounces of room-temperature cream cheese until smooth. With the mixer on low, add 1 1/2 cups powdered sugar so it incorporates without making a mess. Add the 3.4-ounce package of instant lemon pudding and 1/2 cup milk, then mix until the filling is uniform and silky. Scrape the bowl sides as needed.
Pour the pudding-cream cheese mixture into the cooled pie crust and smooth the top. Refrigerate for about 4 hours to allow the filling to set and for the flavors to meld. This chilling step also helps keep the topping separate from the filling, though a few seeds may sink slightly when you add them.
Finishing with pomegranates
When the filling is set, prepare the pomegranate topping. In a medium microwave-safe bowl, combine 3 tablespoons seedless raspberry jam with 2 teaspoons cornstarch. Heat in the microwave for about one minute or until very hot, stirring to dissolve the cornstarch and loosen the jam into a glaze.
Gently fold in 1 1/2 cups fresh pomegranate arils with a spatula until they are evenly coated in the jam mixture. Scoop and fold carefully to avoid bursting the arils. Drop teaspoonfuls of the coated seeds across the chilled pie, placing them in small mounds rather than spreading aggressively. Use the corner of a spatula to nudge seeds into any gaps so the filling is evenly covered.
Return the pie to the refrigerator for about 30 minutes to let the glaze cool and set. After that final chill, slice and serve this bright, flavorful pie.
Pomegranate Lemon Cream Pie
Ingredients
- 1 pie crust, frozen, refrigerated, or homemade
- 8 oz. cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 3.4 oz. box lemon instant pudding
- 1/2 cup milk
- 3 Tbsp. seedless raspberry jam
- 2 tsp. cornstarch
- 1 1/2 cups fresh pomegranate arils (seeds)
Instructions
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Prepare pie crust and allow to cool to room temperature.
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In large bowl, beat cream cheese until smooth. Add powdered sugar on low until incorporated. Add instant pudding and milk. Mix thoroughly.
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Pour pudding mixture into pie crust, smooth the top.
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Chill in refrigerator 4 hours to set.
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In medium bowl, mix jam with cornstarch. Microwave for approx. 1 minute or until very hot.
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Add pomegranate seeds to jam mixture. Gently scoop and fold with spatula until seeds have been evenly coated.
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Drop seeds by teaspoons onto pie in even layer. Nudge seeds with spatula to cover pudding mixture. Chill for another 30 minutes. Enjoy!
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Keep refrigerated.
Nutrition
Looking for more dessert ideas? Try these reader favorites: No Bake Lemon Blueberry Dessert, Sugar Cookie Lemonade Crumble, Brown Butter Pecan Cupcakes, Chocolate Banana Pudding Cake, or Strawberry Lemonade Cupcakes.
When you try any of these recipes, share a photo—it’s always a pleasure to see how your desserts turn out. Leave a comment and rate the recipe if you like. Thanks and enjoy!
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