Ranchers Breakfast Pie Recipes

RANCHER'S BREAKFAST PIE

Steps:

• Combine eggs and milk in a large bowl. Stir in cheese, onion, pepper and bacon. Pour into a greased 9-in pie plate. Toss potatoes with salt and pepper; sprinkle over egg mixture. Drizzle butter over the potatoes; sprinkle with paprika.
• Bake at 325 degrees for 40 minuites or until a knife inserted in center comes out clean.

KING OF THE RANCH ICE CREAM PIE

Steps:

• Scoop the chocolate ice cream into the chocolate graham pie shell and spread into an even layer.
• Scatter half the pecans over the ice cream and drizzle over half of the caramel and chocolate sauces. Place in the freezer to harden for a couple hours. Place the drained cherries on a sheet pan lined with parchment paper and place in the freezer alongside the pie.
• Remove the pie from the freezer and spread the dulce de leche ice cream over the top, smoothing the surface. Add the remaining pecans and drizzle the remaining caramel and chocolate sauces, in thin crisscrossing lines, over the top of the pie, making sure not to cover it completely. Squirt about 16 small mounds of whipped cream around the circumference of the pie. Place a frozen cherry on each mound of whipped cream. Transfer to the freezer to harden, 2 to 3 hours minimum. (Can be made up to a week in advance, just cover tightly once it has hardened.)
• When ready to serve, use a warm knife to cut into neat slices. Enjoy.

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

RANCHER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

RANCHER'S BUTTERMILK PIE

Steps:

• With a fork, combine sugar and cornmeal in a large bowl.
• Stir in eggs and buttermilk until combined.
• Stir in pineapple and next five ingredients, mising well.
• Pour filling into piecrust.
• Bake at 350 degrees for 55 to 65 minutes or until set, and top is lightly browned.
• Serve warm with whipped cream, or chill until ready to serve.

RANCHER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.