Chocolate Breakfast Pie Recipes

CHOCOLATE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

BREAKFAST PIE

Steps:

• Cook sausage until done.
• Crumble, and then drain.
• Mix cheese and sausage.
• Sprinkle in pie shell.
• Lightly beat eggs in a bowl.
• Combine remaining ingredients and add to egg mixture.
• Pour in shell.
• Bake at 375 degrees for 40-45 minutes .
• Cool on rack 10 minutes.

CHOCOLATE BREAKFAST PIE

Steps:

• CRUST:.
• 1. Preheat the oven to 350°F. Get out your 9" pie plate, or whatever dish you'd like to use.
• 2. In a food processor (11 cup or larger is best, though it will work in a 4.5 cup bowl), add the brazil nuts and pumpkin seeds and blend until they are very tiny pieces (like almond flour). (Hack - sub almond flour and just mix in a bowl).
• 3. Add the arrowroot powder, cocoa powder, and sea salt and blend or pulse until fully mixed in (not long).
• 4. Add the ghee (or coconut oil) and maple syrup and blend until it starts to clump together.
• 5. Scoop up crust dough and place it in pie plate. Press into pan until evenly distributed (or roll, if you have a mini rolling pin for pie plates). Fork the edges if you choose.
• 6. Bake crust for 10 minutes.
• 7. Remove from oven and let cool.
• FILLING:.
• 8. In a high-powered blender (like Vitamix or Blendtec), add bananas, walnuts, pumpkin seeds, water, ghee (or coconut oil), vanilla, and salt. Blend on the smoothie setting until creamy and smooth.
• 9. Add cacao powder, and any other powders or sweeteners that you would like to add, and blend until smooth.
• 10. Pour/scoop the thick batter into your mostly cooled pie crust.
• 11. Cover and chill 8 hours or overnight.
• 12. Slice into thin pie pieces (12-16) and serve with coffee. They will last in the fridge for week, and they freeze very well.