Grim Reaper Pear And Pomegranate Pie

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Spooky enough for the scariest Halloween party, this Grim Reaper Pear And Pomegranite Pie is the perfect combination of sweet and tart, with a chocolatey, buttery crust. Serve it with a scoop of vanilla ice cream for a sophisticated, and very delicious dessert.

Whole Grim Reaper Pear And pomegrnate pie with pear halves carved to look like skulls and glazed with a pomegranate jelly in a rough edge chocolate shortbread crust. The pie is garnished with pomegranate seeds.

I’m always looking for something different for our annual Halloween party. Something that offers a surprising flavor, pleasing to the foodies in our group, and still visually stimulating. 

While on a trip to upstate Georgia, we stopped in a roadside diner with the BEST food. They suggested that we try their pear and pomegranate tart. I’m very grateful that we did! It was tart and sweet, with a buttery gingerbread crust. I loved it.

It’s been in the back of my mind for a couple of years until this year when I was searching for that ‘something different’. Why not try to duplicate the tart, using a chocolate shortbread crust (much more Halloween-esque, and carving skull faces into the fruit. A happy, scary desert was born. I like serving it with spiced whipped cream and a sprinkling of cinnamon sugar. I hope your family loves it as much as mine.

Whole Grim Reaper Pear And pomegrnate pie with pear halves carved to look like skulls and glazed with a pomegranate jelly in a rough edge chocolate shortbread crust. The pie is garnished with pomegranate seeds.

Ingredients Needed

Why Do I Need Dutch Process Cocoa?

For this recipe, using Dutch processed cocoa powder is important for a rich chocolate flavor and keeping the buttery, crisp, yet tender crust.

Dutch process cocoa powder is cocoa powder from cacao beans that have been treated with an alkaline solution of potassium nitrate to neutralize its acidity. This process makes the cocoa powder darker in color with a smooth, rich flavor. It also dissolves easier in liquids and has a higher fat content, giving it a better mouth feel.

Because Dutch processed cocoa is neutral, with little to no acidity, it doesn’t react with baking soda to leven baked goods. Recipes using Dutch processed cocoa will pair it with baking powder, which has a neutral PH.

How To Make A Grim Reaper Pear And Pomegranate Pie

Don’t let making the crust scare you. The shortbread crust doesn’t get chilled, or rolled. You basically mix the crust and press it into the pan. How easy is that?

The filling is almost as easy. You’re going to simmer the filling ingredients in a large skillet before cooking the pears in the pomegranate sauce. The tapioca flour ensures that everything thickens and coats the pear skulls.

Whole Grim Reaper Pear And pomegrnate pie with pear halves carved to look like skulls and glazed with a pomegranate jelly in a rough edge chocolate shortbread crust. The pie is garnished with pomegranate seeds.

More Halloween Desserts To Try

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Grim Reaper Pear And Pomegranate Pie

Whole Grim Reaper Pear And pomegrnate pie with pear halves carved to look like skulls and glazed with a pomegranate jelly in a rough edge chocolate shortbread crust. The pie is garnished with pomegranate seeds.
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Spooky enough for the scariest Halloween party, this Grim Reaper Pear And Pomegranite Pie is the perfect combination of sweet and tart, with a chocolatey, buttery crust. Serve it with a scoop of vanilla ice cream for a sophisticated, and very delicious dessert.

  • Author: mbrinkley3717
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the chocolate shortbread crust

For the pear pomegranate filling

  • 4–5 medium bosc pears, peeled, cored, and sliced in half
  • 8 tablespoons pomegranate molasses
  • 4 tablespoons salted butter, diced
  • ¾ cup light brown sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • 3 tablespoons tapioca flour

Instructions

Preheat the oven to 425 degrees.

Lightly grease the bottom of an 8-inch springform pan. Set aside.

Make the crust.

In a medium bowl, whisk together the flour, powdered sugar, cocoa, cinnamon, and salt. Set aside.

Melt the butter in a microwave-safe bowl. Stir in the vanilla.

Pour the butter mixture over the dry ingredients. Stir until all ingredients are combined.

Press the dough evenly on the bottom and up the sides of a 8-inch springform pan. It can be uneven and messy, adding to the spooky detail.

Set aside.

Make the pie filling.

Use a small knife to carve a skeleton face into each pear half. Set aside

Heat a large skillet with deep sides over medium-high heat.

Add the molasses, brown sugar, ginger, and salt. Stir well and bring to a boil.

Simmer the mixture for 2 minutes until slightly thickened. 

Add the tapioca, then stir in butter until melted.

Arange the pear halves in the skillet. 

Cook, turning occasionally, until the pears are carmelized, but not cooked through – about 5 minutes.

Spoon the mixture with all the gel into the prepared crust. Make sure that the faces are upturned.

Bake in the preheated oven or 15 minutes.

Reduce the heat to 350 degrees and continue baking unti crust is done and the pears are tender wen pricked with a fork – about 45 minutes.

Cool completely before releasing from the springform pan.

Garnish with a sprinkle of fresh pomegranate seeds.

Nutrition

  • Serving Size: Slice
  • Calories: 597
  • Sugar: 52.2 g
  • Sodium: 462 mg
  • Fat: 29.9 g
  • Saturated Fat: 18.7 g
  • Carbohydrates: 82.5 g
  • Fiber: 5.7 g
  • Protein: 4.2 g
  • Cholesterol: 76.3 mg