Padma Lakshmi is a celebrated host of the television cooking show 'Top Chef' and an ardent foodie. The 50-year-old often posts videos of herself on social media cooking various types of cuisines. From the humble traditional south Indian curd rice to a hearty lentil curry, Padma Lakshmi shares easy and simple home-cooked Indian dishes with her fans and followers all the time. Now, Padma Lakshmi has posted a video showcasing her delicious pie recipe. Unlike traditional pie's made using a host of ingredients like eggs, milk, butter, and sugar, Padma's recipe is quick to make. Padma used an unconventional and simple ingredient to make the filling of her pie – lassi.
Padma Lakshmi shared the video on her Instagram page. In the caption alongside the video, she wrote, “When it's so hot I can't even bake, I make this healthy sweet treat. Some put things like condensed milk or extra but honestly this quick version works brilliantly and makes a great breakfast too.”
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To make Padma Lakshmi's yogurt berry pie, you will need the following ingredients:
For the pie crust:
1 ½ cups of Graham crackers or digestive biscuits
6 tablespoons of butter
2 tablespoons of granulated sugar
Crush your crackers or biscuits and put the pieces into a mixer. Add in softened butter and sugar. Blend until the mixture is a smooth sand-like texture. Pour into a pie tray or any deep dish and press it down to take the shape of the dish. Ensure there are no gaps in the mixture. Freeze the crust for a couple of hours so it gets firm.
For the pie filling:
Thick dahi lassi with a little sugar (you can use flavoured lassi or plain)
Once the pie crust has chilled and gotten firm, pour the lassi on top of the crust. Decorate with the berries in any manner you like. Freeze the pie for 8 hours or overnight. After the pie has frozen, cut a slice and enjoy. Ensure you put the pie back in the freezer or else it will fall apart.
Previously, Padma Lakshmi shared her version of a traditional south Indian curd rice recipe on Instagram. The dish, which is also known as thayir sadam, was tempered with curry leaves and pomegranate seeds.
(Also Read: Move Over Dal Tadka, Try Padma Lakshmi's Dal Recipe With A Twist)
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