Description
A delightful Indian dessert pie infused with saffron and cardamom, served in a graham cracker crust.
Ingredients
Scale
- 1 ½ cups thick Greek yogurt
- ½ cup icing sugar
- ¼ teaspoon saffron strands
- 1 teaspoon warm milk
- ½ teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 ready-made graham cracker pie shell
- ¼ cup crushed pistachios (for topping)
- ¼ cup edible dried rose petals (optional, for topping)
Instructions
- Infuse the saffron strands in warm milk for about 10 minutes.
- In a large mixing bowl, blend the Greek yogurt and icing sugar until velvety.
- Incorporate the saffron-infused milk, ground cardamom, and vanilla extract into the yogurt blend.
- Transfer the saffron yogurt filling into the prepared graham cracker pie shell and smooth the top.
- Seal the pie with plastic wrap and chill in the refrigerator for a minimum of 4 hours, or ideally overnight.
- Before serving, sprinkle with crushed pistachios and optional dried rose petals.
Notes
- Chilling the pie overnight enhances the flavors.
- Edible dried rose petals are optional but add a beautiful touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg