I cannot get enough of big, classic South Asian flavor combinations, especially those that build on coconut, citrus and chile. So when a local pie-baking contest came up, with a category for most creative, I set to work on pulling together a new dessert that capitalized on the rich, layered flavor combinations of my favorite Thai soup, tom kha gai.
The end result: a butter-enriched coconut chess pie infused with lime, ginger and jalapeño. While not a winner according to the judges, my willing tasters over the weeks preceding the contest seemed to think my tom kha pie was pretty good.
One Comment Add yours
Pretty DAMN good.
Tom Ka Pot Pie