Thai Tea Pie By Ray Pajar Recipe By Tasty

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THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY



Thai Tea Pie By Ray Pajar Recipe by Tasty image

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

4 cups cornflakes
6 tablespoons unsalted butter, melted
⅓ cup sugar
2 ½ cups whole milk
½ cup thai tea, loose leaf
5 large eggs
½ teaspoon kosher salt
3 tablespoons cornstarch
½ cup granulated sugar
2 tablespoons unsalted butter, room temperature
¼ cup chocolate hazelnut spread, melted
2 tablespoons toasted coconut flakes
1 cup whipped cream, for topping

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

THAI ICED TEA



Thai Iced Tea image

Provided by Bobby Flay | Bio & Top Recipes

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 4

8 cups water
6 tablespoons Thai tea
1/2 cup sweetened condensed milk, or more to taste
Crushed ice

Steps:

  • Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired.

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.

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