For the pie bites: Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.

Add the water, sugar, lime juice, and butter to a saucepan over medium heat. Bring to a simmer. Turn the temperature down to low. Slowly stir in the egg. Continuously whisk the mixture until it becomes creamy, about 5 to 7 minutes. Then remove from the heat immediately. Whisk in cream cheese, then portion on top of the graham cracker crust. Refrigerate until fully set and cooled, about 1 to 2 hours or longer if needed.

(It's important to constantly whisk the mixture once the egg is added so it does not cook or curdle.)

Prepare the ingredients per the instructions above.

Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.

Lay out the wonton wrappers on a clean surface. Spoon about 1 tsp of the cream cheese mixture onto the center of each wrapper.

Brush the edges of the wrappers with the beaten egg white.

Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.

Make the pad thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.

Prepare rice noodles according to the directions listed on the package.

While the noodles are cooking, heat the oil in a wok or sauté pan set over medium-high heat. Add the chicken and sauté until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.

Add the bell pepper and carrots to the pan and sauté for 1 - 2 minutes, then add garlic and scallions and sauté for 1 minute longer.

Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.

Fry the rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.

(Amount of oil depends on the size of the pan being used.)

Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with crab rangoon, sauce, key lime pie bites topped with whipped cream, and coconut water.