Ingredients (for 1 pie):

• 1 pie crust (homemade or store-bought)
• 2 cups pomegranate juice (fresh or bottled)
• 1/2 cup sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/2 cup pomegranate seeds (arils)
• Optional: whipped cream for serving

Instructions:

1. Preheat the oven to 180°C (350°F). Place the crust in a 23 cm (9-inch) pie pan and prick the bottom with a fork.
2. Bake the crust for 10–12 minutes or until lightly golden. Let cool.
3. In a saucepan, whisk together pomegranate juice, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened (5–7 minutes).
4. Remove from heat, stir in vanilla extract and pomegranate seeds.
5. Pour the filling into the cooled crust. Refrigerate for 2–3 hours until set.
6. Serve chilled, optionally with whipped cream.