A warm, savory pie that tastes exactly like a backyard cheeseburger in sliceable form.
Quick to assemble and perfect for weeknights, this pie is comfort food turned clever.
You can tweak toppings to suit kids or adults.
It bakes fast and travels well for potlucks.
Love cheeseburgers? This is the crossover you didn’t know you needed.
Why You’ll Love This Cheeseburger Pie
- Fast weeknight dinner that feels indulgent.
- Minimal hands-on time with big payoff.
- Familiar burger flavors in a neat, sliceable format.
- Crowd-pleaser for potlucks and game day.
- Easy to adapt for picky eaters or pantry pulls.
- Uses just one crust and pantry staples.
- Portable and reheats well.
This pie combines the crunchy, buttery flakiness of a pie crust with a savory, juicy ground beef filling and a gooey cheddar top. The texture is layered: crisp crust gives way to meaty filling, and melted cheese creates a glossy, savory seal. Each bite mimics the sweet-and-tangy notes of ketchup and mustard framed by aromatic onion. It’s comfort food that feels both nostalgic and a little bit clever.
"Five stars — made this for my family and it vanished in 20 minutes. Simple, satisfying, and the pickles on top were genius." — A happy reader
Key Ingredients for Cheeseburger Pie
Choose the best versions of a few core ingredients and the whole dish lifts. Here are the top picks.
Ground beef
Ground beef is the flavor backbone. Choose an 80/20 blend for juicy, flavorful results and a bit of rendered fat to carry the flavor. If you use leaner beef like 90/10, expect a drier filling; add a tablespoon of olive oil while cooking to compensate.
Flaky pie crust
A good flaky crust creates contrast and structure. Use a refrigerated, all-butter crust for the best buttery flake, or a frozen store-bought crust in a pinch. Swap to a whole-wheat or gluten-free crust and the texture will be denser and less tender.
Shredded cheddar cheese
Sharp cheddar melts and gives that true cheeseburger tang. Grate your own from a block for better melt and flavor; pre-shredded cheese often contains anti-caking agents that can affect smooth melting. You can substitute Monterey Jack for a milder, creamier result.
Diced onion
Onion adds sweetness and aromatic depth. Use yellow or sweet onions for balanced flavor; raw onion will be too sharp, so always sauté until softened. Omit or replace with scallions for a milder bite or extra-sweet caramelized onion for deeper flavor.
Full Ingredient List for Cheeseburger Pie
- 1 flaky pie crust
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 cup ketchup
- 1 tablespoon mustard
- Salt and pepper to taste
- Pickles and lettuce for topping (optional)
Step-by-Step Instructions for Cheeseburger Pie
Step 1: Preheat the oven to 400°F (200°C)
Preheat your oven so the crust starts crisping the moment it hits the heat. Make sure the oven rack is centered to allow even browning.
Pro Tip: The oven should smell neutral and feel hot when you open it; the heat should hit you immediately.
Step 2: Brown the ground beef with diced onion
Heat a skillet over medium heat. Add the ground beef and diced onion, breaking the beef into small pieces as it cooks. Continue until the meat is fully browned and the onions are soft and transluscent. Drain any excess fat to avoid a greasy pie.
Pro Tip: The beef should be uniformly brown with tiny browned bits on the pan; the onions should be soft and slightly golden.
Step 3: Season the beef with ketchup, mustard, salt, and pepper
Reduce the heat to low and stir in ketchup and mustard so they coat the meat evenly. Add salt and pepper to taste and cook for a minute more so the flavors meld. Taste and adjust—this is where the classic cheeseburger tang is set.
Pro Tip: The filling should look glossy and saucy but not watery; you’ll see a cohesive, slightly thickened mixture.
Step 4: Fill the pie crust and add cheese
Place the flaky pie crust in a 9-inch pie dish and spoon the beef mixture into the crust, spreading it evenly. Sprinkle the shredded cheddar over the top to create a melty cheese layer. Press lightly so the cheese nests into the beef.
Pro Tip: The surface should look evenly covered with cheese and the crust edges should be flared up slightly above the filling.
Step 5: Bake until golden and bubbly
Bake in the preheated oven for 25–30 minutes. You’re looking for a golden-brown crust and bubbling cheese. Rotate the pie halfway through if your oven has hot spots.
Pro Tip: The cheese should be bubbling and beginning to brown at the edges; the crust color should be deep golden and fragrant.
Step 6: Cool, top, and serve
Let the pie cool for 5–10 minutes so the filling sets for cleaner slices. Top with pickles and shredded lettuce if desired, then slice and serve warm.
Pro Tip: The filling should pull together when sliced, not run; pickles should be bright and lettuce crisp if added.
Expert Tips for Cheeseburger Pie
- Use 80/20 ground beef for the best balance of flavor and moisture; lean meats can dry the filling.
- Pre-grate cheese from a block for smoother melting and better flavor; avoid pre-shredded if possible.
- If the filling seems watery, simmer it a minute longer to reduce; you want a thick, spoonable texture.
- Blind-bake the crust for 5–7 minutes if you prefer an extra-crisp bottom; dock with fork holes first.
- Trust the cooling time—cutting too soon will make slices sloppy. Wait at least 5 minutes.
- Use an oven thermometer to confirm true temperature; many ovens run hot or cold.
- For a crisper edge, brush the crust with an egg wash before baking; it browns faster and looks glossy.
- Avoid overpacking the pie dish; a crowded filling can prevent even baking and thorough cheese melt.
Storage & Freezing for Cheeseburger Pie
Fridge storage: Cool the pie to room temperature for no more than two hours. Wrap tightly with plastic wrap or store in an airtight container. Keep in the refrigerator for up to 3 days.
Freezer storage: To freeze, wrap the whole cooled pie in plastic wrap, then foil for at least two layers of protection. Alternatively portion into slices and freeze in single layers separated by parchment. Freeze for up to 2 months.
Thawing: Thaw overnight in the refrigerator for best texture. For slices, transfer frozen portions to the fridge for several hours or overnight.
Reheating: Reheat slices in a 350°F oven for 10–15 minutes until warmed through and the crust is crisp. For quicker reheating, microwave 1–2 minutes and then crisp in a toaster oven for 3–5 minutes. Avoid microwaving for too long or the crust will become soggy.
Best containers: Use airtight glass containers for fridge storage and heavy-duty foil for freezer storage. Label with date and use within recommended timeframes.
Variations & Substitutions for Cheeseburger Pie
Bacon-Cheeseburger Pie
Cook and crumble 4 strips of bacon into the beef mixture before filling the crust. The bacon adds smoky saltiness and an extra layer of texture. Expect a deeper, smokier flavor profile.
Veggie Cheeseburger Pie (Meatless)
Replace ground beef with 1 lb of cooked lentils or a plant-based ground substitute. Sauté mushrooms and carrots with the onions for meaty texture. The result is hearty and satisfying with a lower saturated fat profile.
Spicy Cheeseburger Pie
Add 1 diced jalapeño to the onions while cooking and use pepper jack cheese instead of cheddar. You’ll get a noticeable heat that pairs well with the tangy ketchup and mustard base.
BBQ Cheeseburger Pie
Swap ketchup for 1/3 cup barbecue sauce and add a teaspoon of smoked paprika. Finish with sliced red onion and a sprinkle of cheddar; this creates a sweeter, smokier pie reminiscent of a BBQ burger.
Frequently Asked Questions About Cheeseburger Pie
What’s the best ground beef to use for Cheeseburger Pie?
Use 80/20 ground beef for the best balance of flavor and moisture. The fat renders during cooking and keeps the filling juicy. If you use leaner beef like 90/10, add 1 tablespoon of oil during cooking or a splash of beef broth to prevent dryness.
Can I make Cheeseburger Pie ahead of time?
Yes. Assemble the pie and refrigerate for up to 24 hours before baking; allow an extra 5–10 minutes baking time straight from the fridge. For longer storage, bake, cool completely, and freeze for up to 2 months.
How do I prevent a soggy bottom crust?
Drain excess fat after browning the meat and avoid over-saucing the filling. You can blind-bake the crust for 5–7 minutes and brush with a beaten egg before filling; this creates a barrier and keeps the bottom crisp.
Can I use a homemade crust instead of store-bought?
Absolutely. A homemade all-butter flaky crust works beautifully. Keep the dough cold and handle minimally to maximize flake. If using a denser crust (whole wheat), expect a heartier but less delicate texture.
How should I reheat leftovers to keep the crust crisp?
Reheat in a 350°F oven for 10–15 minutes until heated through. For single slices, reheat briefly in the microwave (about 60–90 seconds) then transfer to a preheated skillet or toaster oven for 3–5 minutes to restore crispness.
Final Thoughts on Cheeseburger Pie
Cheeseburger Pie is a delicious shortcut to all the flavors of a burger in a neat, family-friendly format. It’s easy to customize and performs well reheated or frozen.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion: Cheeseburger Pie
For more inspiration and similar homey recipes, check the classic Impossibly Easy Cheeseburger Pie recipe on Allrecipes.
If you want a trusted brand’s take with step-by-step tips, see the Betty Crocker Impossibly Easy Cheeseburger Pie page.
For a creative variation and reader-tested adjustments, read this Cheeseburger Pie write-up on Food52.
Cheeseburger Pie
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Heat a skillet over medium heat. Add the ground beef and diced onion, breaking the beef into small pieces, until browned and the onions are translucent. Drain excess fat.
- Reduce heat to low and stir in ketchup and mustard, seasoning with salt and pepper to taste. Cook for another minute.
- Place the flaky pie crust in a 9-inch pie dish and fill with the beef mixture. Sprinkle shredded cheddar on top.
- Bake for 25-30 minutes until the crust is golden and the cheese is bubbly.
- Let cool for 5-10 minutes, then top with pickles and shredded lettuce if desired, and slice to serve.