Best 4 Thai Pie Recipes

THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY

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!

CHICKEN POT PIE WITH A HINT OF THAI RED CURRY

Steps:

• 1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
• 2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
• 3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
• 4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
• 5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.

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 CURRY CHICKEN PIE

Steps:

• Season flour with salt and pepper.
• Toss chicken in flour then shake off excess.
• Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
• Add the green onion and mushrooms, cook for 1 minute.
• Add the curry paste and cook, stirring for 1 minute.
• Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
• Remove lime leaves and stir in coriander.
• Allow to cool.
• Preheat oven to 200C (400F).
• Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
• Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
• Divide curry mixture between the pie dishes.
• Press a pastry strip around each rim and brush with water.
• Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
• Brush pie tops with beaten egg.
• Bake for 20 minutes or until puffed and golden.