|Tiffany as she is called by her loyal subjects.|
|Only picture in existence of elusive Pom Brain Pie.|
In honor of these two ladies and their penchant for everything pomegranate I took things one step further and used the recipe to make individual brain pies for the annual Halloween craft party. I suppose any juice could be substituted if you are not a pomegranate fanatic.
The pomegranate pie is a compilation of slightly modified recipes. The ganache and graham cracker crust recipes from JoyOfBaking.com and the POM Panna Cotta recipe from SimplyWonderful.com. This recipe for brains is the same as the original 9 inch pomegranate pie, just divided into individual hungry zombie sized portions. Broken up into individual servings it comes out to 18 brains and 12 mini pie crusts. Like hot dogs and buns. You could make just 12 brains and use the leftover in a large brain mold. I'm lazy when it comes to fussing with food, so after 12 I'm done. You could try to make 18 thinner crusts, but I think they would be hard to work with, so I've noted the quantities needed to make 18 mini crusts in parenthesis.
I used the Wilton Brain and Eye Cookie Candy mold. I do believe Wilton is finally grasping the insurmountable need for brains because I did see a mold at Michaels that was just brains. It was just the one, sitting all by its lonesome, but I swear I saw it. I can't find any proof online to back me up, but I'm not going crazy, I know what I saw.
Pomegranate Pie Brains
9 inch pie Crust or 12 individual crusts:
3.5 Belvita Golden Oat packs (14 biscuits) crushed*
5 Tablespoons melted butter
2 Tablespoons granulated sugar
* Can substitute 1.5 cups of graham crackers crumbs, but I think they taste like cardboard.
(for 18 mini crusts: 21 Belvita Golden Oat biscuits or 2 1/4 cups graham cracker crumbs, 7 1/2 tablespoons melted butter, 3 tablespoons granulated sugar)
2 oz chocolate, chopped
3 Tablespoons heavy cream
1/2 Tablespoon butter
(for 18 mini crusts: 3 oz chocolate, 4 1/2 tablespoons heavy cream, 3/4 tablespoon butter)
1 cup pomegranate juice
1 cup heavy cream, divided
½ granulated sugar
1 envelope gelatin
Cooking spray (I prefer coconut oil spray)
Optional: pomegranate arils for garnish
Individual Pie Crusts:
Butter a muffin pan or use cupcake liners. In a large bowl, mix together the cracker crumbs, sugar, and melted butter. Divide the mixture between each muffin cup, approximately one heaping tablespoon, and press down onto the bottom of the tin. Cover with plastic wrap and chill in the refrigerator.
In a small glass bowl microwave the butter just until melted 10-15 seconds. Add the chocolate and cream and microwave until the cream is heated about 20 seconds. Gently stir until smooth.
Divide equally into each muffin cup, approximately 1/2 tablespoon and spread to completely cover the cracker crust. Freeze until set and then remove from pan. These can be made ahead of time, just wrap and freeze.
Chill a glass bowl and whisk beater in the freezer in preparation for whipping cream. Spray molds with cooking spray.
Bloom gelatin in 2.5 tablespoons of cold water in a small container. In a heavy bottomed saucepan, bring ½ cup cream and sugar to a scald over medium low heat, then remove from heat. Once the gelatin has absorbed the water, melt it in the microwave, approximately 20 seconds. Whisk melted gelatin into the cream making sure it is completely dissolved.
Transfer the cream mixture into a large bowl. Chill the bowl in an ice bath or the refrigerator, stirring gently every five minutes until the cream is cool to the touch.
Add the cold pomegranate juice to the gelatin mixture and stir until completely homogeneous.
Whip the additional ½ cup cream until it holds peaks, fold into the pomegranate mixture. Spoon into molds and refrigerate.
To assemble: If you froze the crusts allow them to thaw in the refrigerator. Do not assemble until right before serving. If you used cupcake liners remove them, and lay out the crusts. To release the molds I use a thin paring knife to lift up a small section of the edge. I find this is enough to get it to release nicely. You could use the method of setting the mold in hot water for a few seconds, but I never have luck with that. Lay a brain on each crust and serve.