Chocolate Breakfast Pie Food

CHOCOLATE PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

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.