Mughlai Peanut Butter Pie

Ingredients

In the Mughlai adaptation of the Peanut Butter Pie, we incorporate traditional Mughlai spices and flavors to elevate the dish. The addition of cardamom, saffron, and rose water infuses the pie with the essence of Mughlai cuisine, giving it a distinct royal touch. The crust is made with crushed almonds and pistachios, replacing the traditional graham cracker crust, to add a nutty and crunchy element that complements the flavors of the filling. We alse have the original recipe for Peanut Butter Pie, so you can check it out.

• 1 ½ cups (180g) crushed almonds and pistachios for the crust 1 ½ cups (180g) crushed almonds and pistachios for the crust
• ½ cup (120g) melted butter ½ cup (120g) melted butter
• 1 ½ cups (360g) creamy peanut butter 1 ½ cups (360g) creamy peanut butter
• 1 cup (200g) powdered sugar 1 cup (200g) powdered sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk
• 1 teaspoon rose water 1 teaspoon rose water
• 1 cup (240ml) whipped cream, for topping 1 cup (240ml) whipped cream, for topping
• Crushed almonds and pistachios, for garnish Crushed almonds and pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 12g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a bowl, combine the crushed almonds and pistachios with melted butter. Press the mixture into the bottom of a pie dish to form the crust. Refrigerate for 30 minutes.
2. 2.
   In a separate bowl, whisk together the creamy peanut butter, powdered sugar, heavy cream, ground cardamom, soaked saffron strands with milk, and rose water until smooth and well combined.
3. 3.
   Pour the peanut butter filling into the chilled crust and spread it evenly.
4. 4.
   Refrigerate the pie for at least 4 hours or overnight to set.
5. 5.
   Before serving, spread a layer of whipped cream over the top of the pie and garnish with crushed almonds and pistachios.
6. 6.
   Slice and serve chilled.

Treat your ingredients with care...

• Almonds and pistachios — Make sure to crush them finely for a smooth crust texture.
• Saffron strands — Soak them in warm milk for at least 10 minutes to release their flavor and color.
• Whipped cream — Chill the cream and the mixing bowl in the refrigerator before whipping for better results.
• Rose water — Use a high-quality rose water for an authentic Mughlai flavor.
• Peanut butter — Opt for a creamy and natural peanut butter without added sugar or oil.

Tips & Tricks

• For a more pronounced Mughlai flavor, you can add a pinch of ground cinnamon and nutmeg to the filling.
• If you prefer a sweeter pie, increase the amount of powdered sugar in the filling.
• To enhance the nutty flavor, lightly toast the crushed almonds and pistachios before using them in the crust.
• Decorate the pie with edible rose petals for an extra touch of elegance.
• Serve the pie with a drizzle of honey or a scoop of saffron-infused ice cream for a luxurious twist.

Serving advice

Serve the Mughlai Peanut Butter Pie chilled for the best taste and texture. Cut it into elegant slices and present it on a dessert plate. Garnish each slice with a sprinkle of crushed almonds and pistachios for added visual appeal.

Presentation advice

To create a visually stunning presentation, dust the top of the pie with a pinch of ground cardamom and saffron strands. Place a few whole almonds and pistachios on top for an eye-catching display. Serve the pie on a decorative platter or cake stand to enhance its regal appearance.