THAI PIE
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
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.
IMPOSSIBLY EASY MINI THAI CHICKEN PIES
Add something cheesy to your family's Asian dinner tonight! Serve this baked pie made using chicken, onions and Original Bisquick® mix - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.
Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Mini Pies), Sodium 430 mg, Sugar 3 g, TransFat 1/2 g
THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY
Here's what you need: cornflakes, unsalted butter, sugar, whole milk, thai tea, large eggs, kosher salt, cornstarch, granulated sugar, unsalted butter, chocolate hazelnut spread, toasted coconut flakes, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325˚F (160˚C).
- Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
- Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
- Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
- Bake until the crust is golden brown, about 15 minutes. Let cool completely.
- Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
- Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
- In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
- Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
- Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
- Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
- Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
- Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 76 grams, Fat 20 grams, Fiber 2 grams, Protein 12 grams, Sugar 28 grams
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