MIMI PIE RECIPES

Steps:

• Preheat oven at 400 degrees In a large pot of salted water add the potatoes, carrots, Celery. Boil until veggies are soft
• In a wok or large skillet add 1 cup milk , 2 tbs of fish sauce, green onions and lemon juice. Bring to a nice simmer and add the fish ( not the shrimp). Allow it to simmer for about 6--7 minutes, turning the fish at 3 minutes. At the last minute, add the shrimp. Cook for 1 minute more and remove from heat.. Spoon our the fish, shrimp and green onions, lemon juice and place it in the bottom of a large casserole dish. Spread it out evenly. Do not remove the liquid.
• Remove the veggie from the pot with a strainer and return to the pot. Chop up the veggies gently ( you don't want to mash it, just make it choppy, it should have the consistency of something like potatoes salad) Now, add the half stick (sliced) butter to the mix and combine gently. Put the mixture over the fish and spread evenly.
• Take the remaining milk and return it to the stove on medium heat. Add another cup of milk and the other 2 Tbs of fish sauce, and allow it to start to boil. Add cornstarch, a tsp at a time. Stirring well. And reduce the mixture to a nice thick broth. Once thickened, pour it over the veggies and fish.
• Top with paprika and Add the cheddar. The to the oven for 20 minutes or until the cheese is melted and slightly brown. Have a sheet pan under the dish for accidental spillage.
• Once done allow to rest for 10 minutes. Then serve.

Steps:

• Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
• Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
• Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
• Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1½ minutes.
• Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.