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This is the kind of dinner that quiets the room. Everyone takes a bite, pauses, and then reaches for a second wedge before they have finished the first.
The Pioneer Woman cheeseburger pie is really just the classic impossible pie dressed up with good cheddar and a little extra onion. Bisquick, eggs, and milk sink through the beef and rise into a tender, self-forming crust. There is no rolling, no chilling, and very little cleanup. It is honest comfort food that tastes like a cheeseburger but eats like a hearty casserole.
Beef, onion, and sharp cheddar
You do not need much to make this work. Buy ground beef with a little fat in it, an 80/20 blend is best, because leaner meat can dry out in the oven. A sharp or extra-sharp cheddar gives you the most burger-like flavor without using twice as much cheese.
- Ground beef. An 80/20 blend keeps the filling juicy through the bake. Leaner beef works but may need a splash of olive oil.
- Yellow onion. Diced small and cooked with the beef until soft. It sweetens as it browns and disappears into the filling.
- Sharp cheddar cheese. Shred it yourself from a block. Pre-shredded cheese melts unevenly and can leave a waxy film.
- Original Bisquick mix. The shortcut that forms the crust. It bakes up light and slightly crisp on top while staying tender underneath.
- Whole milk and eggs. They thin the batter and help it set around the beef like a savory custard.
- Worcestershire sauce. Just a splash adds depth and that unmistakable cheeseburger savor.
Brown, pour, and bake
- Preheat and prep. Heat your oven to 400°F and coat a 9-inch pie plate with cooking spray.
- Cook the beef. Brown the ground beef, onion, garlic, salt, pepper, and Worcestershire in a large skillet over medium heat. Break up the meat and cook until no pink remains, about 8 to 10 minutes. Drain any excess grease and spread the mixture evenly in the pie plate.
- Layer the cheese. Scatter the shredded cheddar over the hot beef so it starts to melt and adhere.
- Mix the batter. Whisk the Bisquick, milk, and eggs together until nearly smooth. A few small lumps are fine.
- Pour and bake. Pour the batter evenly over the beef and cheese. Bake for 25 to 30 minutes until the top is golden and a knife inserted near the center comes out clean.
- Rest before slicing. Let the pie stand for 10 minutes so the layers set. Cut into wedges and serve.
How the crust forms itself
The magic here is not magic at all. It is just baking science. The Bisquick batter is thin enough to sink through the gaps in the beef and cheese, then it bakes into a soft, bread-like layer on the bottom and a golden crust on top. The eggs and milk create a custardy binder that holds everything together so you can cut clean wedges.
The key is to drain the beef well. Too much grease left in the pan will pool under the crust and make the bottom soggy. If you want a slightly crisper edge, slide the pie plate onto the bottom rack for the last 5 minutes of baking. This same self-crusting trick works in our Southern Style Cheeseburger Pie.
Swaps that taste like a burger joint
You can treat the base recipe like a plain burger and pile on your favorite toppings before or after baking. Stir a handful of crisp cooked bacon crumbles into the beef before you add the cheese for a bacon cheeseburger version. Or add sliced pickles and diced tomatoes on top after the pie comes out of the oven.
For heat, mix a pinch of cayenne or a few dashes of hot sauce into the batter. If you are out of Bisquick, you can make a quick substitute with half a cup of flour, half a teaspoon of baking powder, and a pinch of salt cut with a tablespoon of cold butter. The texture will be slightly denser but still good. For another hearty Bisquick dinner, try our Cheddar Bay Ground Beef Cobbler.
How to reheat without drying out
Leftovers keep well in an airtight container in the refrigerator for up to three days. The crust softens as it sits, but you can bring back some of the original texture by reheating slices in a 350°F oven for 10 to 12 minutes rather than the microwave.
If you must use a microwave, cover the slice with a damp paper towel and heat in 30-second bursts just until warm. Overheating will toughen the beef and make the crust rubbery. I do not recommend freezing this pie. The custardy base can weep and separate when thawed, and the texture never quite returns.
Sides that cut the richness
This pie is rich and savory, so I like to serve it with something bright and crisp. A simple iceberg salad with vinegar dressing works well, or roasted broccoli with lemon. If you want to lean into comfort, serve it with a spoonful of dill pickle relish or a side of pickled vegetables.
For brunch, a wedge of this pie next to a fried egg is hard to beat. And if you love savory pies, our Savory Sausage, Gravy, and Biscuit Pie uses a similar technique with breakfast flavors. The USDA recommends cooking ground beef to 160°F for safety. You can read more on the USDA ground beef safety page.
FAQs
- Can I use a different baking mix instead of Bisquick?
Yes. Any all-purpose baking mix with leavening will work. You can also make a quick substitute by mixing half a cup of all-purpose flour with half a teaspoon of baking powder and a small pinch of salt. Cut in a tablespoon of cold butter until crumbly, then use it in place of the Bisquick.
- How do I know when the pie is fully baked?
Insert a thin knife or toothpick into the center of the pie. If it comes out clean and the top is a deep golden brown, the pie is done. The center should feel set and not jiggle when you gently shake the pie plate. If the top is browning too fast, tent it loosely with foil and bake a few minutes longer.
- What kind of cheddar works best?
Sharp or extra-sharp cheddar gives the most flavor against the beef. Mild cheddar can taste bland after baking. Always shred your own from a block rather than buying pre-shredded cheese, which contains anti-caking agents that can make the cheese layer grainy.
- Can I add bacon or other toppings?
Absolutely. Cooked and crumbled bacon stirred into the beef layer is a classic addition. You can also top the baked pie with diced tomato, sliced pickles, shredded lettuce, or a drizzle of burger sauce. Add fresh toppings after baking so they stay crisp.
- How long will leftovers keep?
Store leftover cheeseburger pie in an airtight container in the refrigerator for up to three days. Reheat slices in a 350°F oven for 10 to 12 minutes to restore the crust texture. The microwave works in a pinch but tends to soften the crust and can overcook the beef.
- Why is my cheeseburger pie soggy in the middle?
The most common cause is excess grease left in the beef layer. Drain the cooked beef thoroughly before spreading it in the pie plate. Another culprit is underbaking. The custard needs time to fully set, so test the center with a knife and give it the full resting time after it comes out of the oven.
- Can I make this ahead of time?
You can cook and drain the beef mixture up to a day ahead and keep it refrigerated in the pie plate. When you are ready to serve, add the cheese and fresh batter and bake as directed, adding 3 to 5 extra minutes since the filling starts cold. I do not recommend baking the pie fully ahead because the crust is best the day it is made.
