Pomegranate White Chocolate Mousse Pie

• 1-1/4 cup Pomegranate Juice Plus 2 Tablespoons, Divided
• 1 envelope (1/4 Oz. Envelope) Unflavored Gelatin
• 2 cups Heavy Whipping Cream
• 3 ounces, weight White Chocolate, Melted
• 1/4 cups Sugar
• 2 whole Graham Cracker Crusts
• Pomegranate Arils And Extra Whipped Cream, For Decorating

1. Pour the 2 tablespoons of pomegranate juice into a small, heatproof bowl. Empty the contents of the gelatin packet into it. Stir slightly to incorporate, and then let soften.
2. In a small sauce pan, bring the rest of the pomegranate juice to a boil. Pour the boiling juice over the gelatin mixture, and stir until the gelatin dissolves completely. Allow to cool.
3. In a large bowl, beat the whipping cream on medium-high speed until soft peaks form. Pour in the melted white chocolate and sugar, and beat until combined. Pour the cooled pomegranate mixture into the whipped cream mixture; it will be very soupy. Beat on medium speed until well-combined.
4. Pour half the filling into each of the two crusts and refrigerate at least 3 hours before serving. Decorate with whipped cream and pomegranate arils, if desired.

pomegranate juice, unflavored gelatin, cream, weight white chocolate, ubc, graham cracker crusts, cream

Taken from tastykitchen.com/recipes/desserts/pomegranate-white-chocolate-mousse-pie/ (may not work)