Thai Pie Food

THAI PIE

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

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.