Cheeseburger Pie
This cheeseburger pie tastes so much like its namesake—right down to the pickles in it! We home-school our children so I like easy recipes like this that get them involved in cooking. —Rhonda Cannady, Bartlesville, Oklahoma
Cheeseburger Pie Tips
Do you have to wait to cut into the cheeseburger pie after it's done?
To prevent the delicious hot filling from spilling out onto your plate, we suggest letting the cheeseburger pie cool for 15 minutes to allow the filling to set and achieve that picture-worthy slice!How can you make cheeseburger pie your own?
If you want a lighter, fluffier crust, we suggest swapping out the pizza dough for a biscuit crust. You can use store-bought biscuits or even a box of baking mix, whatever you have on hand! If you are looking for a healthier option, you can swap out the ground beef for ground chicken or turkey, or even your favorite plant-based meat substitute!What can you serve with cheeseburger pie?
Cheeseburger pie really is a complete meal (especially with the toppings), but if you wanted side dishes to round out the meal, fruit salad or a refreshing cucumber salad are great options.How long does leftover cheeseburger pie last?
Most leftovers last 3 to 5 days in an airtight container in the refrigerator, however, check out our complete guide to leftovers to know how long food lasts in the refrigerator.Can you freeze cheeseburger pie?
Yes, cheeseburger pie can be frozen for up to 6 months. Portion and wrap sheets of saran wrap around it for the best results. Additionally, store in a freezer-safe container for protection from freezer burn. That way, when you’re craving it again, it’s easy to pull out of the freezer and reheat. If you liked this cheeseburger pie, be sure to try more cheeseburger-inspired recipes like cheeseburger pizza and cheeseburger meat loaf.—Rashanda Cobbins, Taste of Home Food Editor and Ellie Crowley, Taste of Home Culinary Assistant
Ingredients
- Dough for single-crust deep-dish pie
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups shredded process cheese (Velveeta)
- 1/2 cup chopped dill pickles
- 1/3 cup dill pickle juice
- 1/3 cup 2% milk
- Optional: chopped avocado, tomato, lettuce, and bacon
Directions
-
1On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
-
2Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
-
3Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in cheese, pickles, pickle juice and milk.
-
4Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce and bacon if desired.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
