Rice pudding pie

Besides being a hard core foodie ,I hate wasting food .During course of my trial and error sessions in the kitchen lab ,at times I end up with a dish that is not even nearer to the original one in taste wise or look wise ,then I have to put to use my foodie knowledge to recreate a novelty which will be a sure shot crowd pleaser .Very rarely my trials(read ....failure!) grace the sink or bin and that too with a heavy..... heart :).

The motto behind the birth of this recipe too  is the same "please do not waste food " .Had some left over    badam kheer  which was to be used and some cookies from a local bakery which my kids refused to even taste !!!.so I had put  my baking skills to test to mix n match an Indian delicacy with an English classic biscuit and I finally ended with this out come .

Hubby was really impressed with the novelty and the kids were spell bound with the treat ........Just to play with the kids I had given them 3 chances to guess the ingredients and to my surprise  no one could get it .

If you are having some left over kheer or want to try some thing different then give it a try .

The recipe follows .......

INGREDIENTS 

• 400 gms rice pudding 
• 2 tbsp+ 2 tbsp butter  
• 1 egg
• 2 tbsp sugar (optional )
• 1 tsp vanilla essence 
• 15- 20 cookies /digestive biscuits

METHOD

1. In a sauce pan take rice pudding add 2 tbsp butter and put it in the flame .
2. Beat eggs and add to the pudding .stir it swiftly until well incorporated .
3. Cook it until done , add vanilla essence and set aside 
4. Mean while in a processor or a blender crush the cookies and add the remaining 2 tbsp butter and blend it .
5. The mixture should resemble like wet sand .
6. Take  tart mould , put this cookie mixture and press with you fingers to make an even crust.
7. Add the rice pudding to the tart base and level with a palette knife  or a spoon .
8. Preheat the oven at 175 c and bake for 15 -20 mints .
9. Allow it to cool for 1/2 an hour in the moulds and slowly remove it by loosing the edges .
10. Serve warm with a cup of coffee or tea. 

................................happy cooking 

NOTES

1. If you are using freshly made kheer then allow it to cool before using
2. Your kheer should not be runny ,if it is so then cook it until it comes nearer like a medhu vada batter .
3. Do not over bake as crust  tends to become harder . 

Linking this to Remya's event