Thai Pie Food

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THAI PIE



Thai Pie image

Thai Pie uses a brown rice crust for pizza or pie, depending on which baking vessel you choose. It features some pad Thai flavors, such as peanuts, onion and crisp bean sprouts. Be sure to use fresh, not canned, mung bean sprouts for this. If you are really in a hurry, save time with quick-cooking brown rice, which is done in 15-20 minutes instead of the usual 45.

Provided by Miss Annie

Categories     One Dish Meal

Time 52m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 14

3 cups cooked brown rice
2 cups shredded mozzarella cheese, divided
1 cup crunchy peanut butter, divided
1 egg, beaten
1/2 cup hot water
1/4 cup cilantro leaf, minced
2 tablespoons soy sauce
3 tablespoons dark sesame oil, divided
1/4 teaspoon ground red pepper (or hot sauce to taste)
2 cups small broccoli florets
1 medium red onion, coarsely chopped
2 large carrots, julienned or shredded
1 teaspoon grated fresh ginger
1 cup fresh mung bean sprouts

Steps:

  • Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
  • Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
  • Bake at 400ºF.
  • for 8 minutes.
  • Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
  • sesame oil, and red pepper in a small bowl.
  • Set aside.
  • Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
  • sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
  • If shredded carrots are being used instead of julienned, add the carrots with the ginger.
  • Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
  • Bake at 400ºF.
  • for 10 to 12 minutes.
  • Let stand 5 minutes before serving.

THAI COCONUT LIME MERINGUE PIE



Thai Coconut Lime Meringue Pie image

This is a lovely, refreshing dessert - perfect after a big meal. From "The Thai Kitchen Cookbook: The Essential Guide to Thai Cooking".

Provided by Irmgard

Categories     Pie

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

6 ounces gingersnap cookies, broken into pieces (about 2-1/2 cups)
2 tablespoons all-purpose flour
1/4 cup unsalted butter, chilled and cut into pieces
4 large egg yolks
14 ounces coconut milk
10 ounces sweetened condensed milk
2 tablespoons unflavoured gelatin
1/2 cup water
2/3 cup lime juice
4 large egg whites, at room temperature
1/4 cup granulated sugar

Steps:

  • For the crust, pulse the cookies and flour into crumbs in the bowl of a food processor.
  • Add the butter and process until clumpy and moist.
  • Press evenly into a 10" pie plate.
  • Bake 10 minutes in a preheated 350 degree F oven.
  • Cool completely.
  • For the filling, whisk the yolks in a medium pan until smooth.
  • Whisk in the coconut milk and condensed milk.
  • Bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes.
  • Reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon.
  • Remove from the heat.
  • Sprinkle the gelatin over the water in a microwave-safe measuring cup.
  • Let sit 5 minutes to soften.
  • Microwave on high power 30 seconds or until the gelatin has dissolved. Do not boil.
  • Stir.
  • Whisk the gelatin into the egg mixture, then whisk in the lime juice.
  • Pour the filling into the crumb crust and set aside.
  • For the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form.
  • Add the sugar a tablespoon at a time and continue beating until stiff but not dry.
  • Spread the meringue over the filling.
  • Heat 10 minutes in a preheated 350 degree F oven, until the meringue is lightly browned.
  • Cool, then refrigerate until firm.

Nutrition Facts : Calories 344.9, Fat 17.9, SaturatedFat 12.1, Cholesterol 105.8, Sodium 198, Carbohydrate 39.9, Fiber 1.4, Sugar 26.8, Protein 8.3

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