Colorado Mountain Pie Recipes

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BACON EGG AND CHEESE BREAKFAST SANDWICH PIE



Bacon Egg and Cheese Breakfast Sandwich Pie image

These breakfast sandwiches are a great way to start your day.

Provided by Jason

Categories     Breakfast

Yield 1 person

Number Of Ingredients 7

2 slices bread
2 tbsp butter (spreadable)
2 pieces bacon
1 egg
1 oz cheddar cheese (shredded)
salt (to taste)
pepper (to taste)

Steps:

  • Heat pie irons for 1 to 2 minutes in fire. While the irons are heating butter 1 side of each slice of bread
  • Remove pie irons add slices of bacon and return to fire for about 1 minute. Cook until bacon is about 1/2 done.
  • Open pie iron and crack egg into iron with bacon. Cook in fire until egg is medium flipping once or twice while cooking.
  • Open pie iron and place 1 slice of bread on top of the bacon and egg with the butter side facing up. Then put the irons back together and flip over. Now add cheese and 2nd slice of bread again keeping the butter side up.
  • Cook sandwich until bread is golden brown about 2 - 4 minutes. Flip several times while cooking.
  • Remove from iron and enjoy.

COLORADO PIE



Colorado Pie image

This is my adopted recipe and I haven't made it yet. This main dish pie is a family favourite from The More-with-Less Cookbook. Make 2 pies and freeze one for a busy weeknight.

Provided by Dreamgoddess

Categories     Savory Pies

Time 50m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 9

1 pastry for double-crust pie
1 lb lean ground beef
1/2 cup chopped onion
1 tablespoon sugar
1/4 teaspoon pepper
2 cups cooked green beans or 2 cups corn (may use canned)
1/2 teaspoon salt
1/8 teaspoon dried oregano
1 (10 ounce) can tomato soup

Steps:

  • Prepare pastry for double crust pie.
  • Line 9 inch pie plate with half the pastry.
  • Roll out top crust.
  • Preheat oven to 400 degrees F.
  • Brown ground beef and onions in frying pan.
  • Stir in remaining ingredients.
  • Pour mixture into pastry-lined pie plate.
  • Add top crust and cut slits in it.
  • Bake for 25 minutes.
  • Freezes well.

Nutrition Facts : Calories 754.5, Fat 43, SaturatedFat 12.6, Cholesterol 73.7, Sodium 1248.1, Carbohydrate 61.5, Fiber 4.6, Sugar 10.7, Protein 30.8

MILE HIGH MUD PIE



Mile High Mud Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h25m

Yield 12 servings

Number Of Ingredients 9

2 quarts (4 pints/1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (4 pints/1/2 gallon) chocolate ice cream, softened
2 1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1 1/2 sticks (12 tablespoons) butter, melted
2 quarts (4 pints/1/2 gallon) vanilla ice cream, softened
2 1/2 cups chocolate shell ice cream sauce, such as Magic Shell
Store-bought caramel sauce, warmed, for serving

Steps:

  • Line an 8-quart bowl with overhanging plastic wrap.
  • Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
  • Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
  • Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
  • Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
  • Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
  • To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

PIZZA MOUNTAIN PIES



Pizza Mountain Pies image

Because we liked this pudgy pie recipe so much, I started making them for my daughter on our stove at home. -Pam Weik, West Lawn, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 6

1 tablespoon butter, softened
2 slices white bread
1 tablespoon pizza sauce
4 tablespoons shredded part-skim mozzarella cheese, divided
4 slices pepperoni
1 tablespoon chopped green pepper, optional

Steps:

  • Spread butter over bread slices. Place one slice in a sandwich iron, buttered side down. Spread with pizza sauce; sprinkle with 2 tablespoons cheese, pepperoni and, if desired, green pepper. Top with the remaining cheese and bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally.

Nutrition Facts : Calories 388 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 745mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

MISSISSIPPI MUD PIE RECIPE BY TASTY



Mississippi Mud Pie Recipe by Tasty image

Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
30 chocolate wafer cookies, crushed
8 tablespoons unsalted butter, melted and cooled
8 oz dark chocolate, 70-80% cacao, coarsely chopped
16 tablespoons unsalted butter
1 cup granulated sugar
1 cup dark brown sugar, packed
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
1 cup all purpose flour
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder, not dutch-processed, plus more for garnish
⅓ cup all purpose flour
½ teaspoon kosher salt
2 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
1 cup heavy cream, chilled

Steps:

  • Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
  • In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
  • Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
  • Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
  • Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
  • When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
  • When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
  • Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
  • Enjoy!

Nutrition Facts : Calories 1027 calories, Carbohydrate 95 grams, Fat 70 grams, Fiber 3 grams, Protein 14 grams, Sugar 68 grams

ROCKY MOUNTAIN PIE



Rocky Mountain Pie image

This recipe comes from an old friend who enjoys putting a little "kick" in her cooking. It's great served warm with vanilla ice cream or whipped cream.

Provided by BigHeart

Categories     Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 unbaked pie shell
2 eggs
1 cup sugar
1 cup chopped walnuts
1/4 cup Bourbon
1/2 cup melted butter
1/2 cup plain flour
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter and sugar.
  • Add eggs and mix well.
  • Add flour and stir.
  • Mix in remaining ingredients.
  • Pour mixture into pie shell.
  • Bake for 40 minutes.

Nutrition Facts : Calories 769.7, Fat 48.2, SaturatedFat 18.9, Cholesterol 111.2, Sodium 292, Carbohydrate 75.5, Fiber 4.3, Sugar 49.4, Protein 9.3

COTTAGE PIE



Cottage Pie image

This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.

Provided by KMOMMYZ

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
  • Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g

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