Yoghurt, walnut and pomegranate pie

Yoghurt, walnut and pomegranate pie

The Pie Project
Kirsten Jenkins

When we were coming up with the recipe list for this book, we had really clear ideas of what we wanted to see, but we also asked friends and family what they would expect to see in a book dedicated to sweet pies. They came up with some great ideas on flavours that otherwise may have slipped through the cracks, but also some interesting ideas on how they would like things to look. One night at dinner I asked a good friend Fiona this question and she answered with, ‘I’d like to see gold leaf on a pie.’ Well, gold leaf turned into silver leaf, and it went perfectly with this Middle Eastern–inspired cold pie. Of course, it’s not essential, but the combination of the silver with the pomegranate jewels looks spectacular. — Kirsten


Quantity Ingredient
200g shortbread biscuits
100g toasted walnuts
65g unsalted butter, melted then cooled
2 1/2 titanium-strength gelatine leaves
125ml pouring cream
80g caster sugar
250g plain greek-style yoghurt
silver leaf, (optional)
1 pomegranate's seeds, to serve
1 tablespoon pomegranate molasses, to serve


  1. Pulse the biscuits and walnuts in a food processor to fine crumbs. Add the butter and pulse again to combine. Press the crumb mixture into the base and side of a 17 cm loose-based fluted tart tin. Chill until needed.
  2. Place the gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat the cream and sugar in a saucepan over medium–low heat to just below boiling point, stirring to dissolve the sugar.
  3. Squeeze any excess water from the gelatine and add the gelatine to the cream mixture, stirring to dissolve. Cool to room temperature, then whisk in the yoghurt until smooth.
  4. Pour the cream mixture into the biscuit base and chill for 3 hours or until firm and set. Decorate with silver leaf (if using) and serve with pomegranate seeds and pomegranate molasses.
the pie project
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