9" (9 oz.) pie tin & shell, unbaked (make your own if you prefer)
cookie sheet or similar, to place pie tin on.
1 1/2 cups sour cream
1 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/3 cup flour
2 to 2 1/2 cups of pomegranate seeds, picked through
(requires 2 or 3 large pomegranates, depending on how many seeds you ate)
Pre-heat the oven to 400F. Crack open the eggs into a mixing bowl, and beat them with sour cream and vanilla. Mix in the salt, sugar, and flour, then the pomegranate seeds. Place pie shell on cookie sheet, then fill the crust with the mixture. Place cookie sheet into the oven (preferably with the pie on top), and bake for 45-50 minutes, or until top is browned. If a skewer comes out clean, the pie is done. Cool and serve. Can be refrigerated.
Some kind soul mentioned that pomegranate seeds can be removed underwater with little mess. See comments.
Also, I have found that adding bottled pom-juice to the seeds before using makes for a much better pie. Just saturate the seeds in juice.