Pioneer Woman Cheeseburger Pie
This Pioneer Woman Cheeseburger Pie is a savory, comfort-filled dish that brings all the flavors of a classic cheeseburger into a warm, cheesy pie. It’s easy to make, incredibly satisfying, and a guaranteed family favorite.
With layers of seasoned beef, melted cheddar, and a fluffy golden crust, it’s a perfect all-in-one weeknight meal.
Why People Will Love This Recipe:
Comfort food at its best: It combines all the elements of a cheeseburger in a cozy, baked form.
Quick and simple: Easy steps with common ingredients make it weeknight-friendly.
Family-approved: Even picky eaters will go back for seconds.
One-dish meal: Protein, dairy, and flavor all in one.
Customizable: Easy to add veggies or switch up seasonings.
Key Ingredients Highlight:
Ground beef: The heart of the pie, seasoned for that signature cheeseburger flavor.
Cheddar cheese: Melts into gooey, golden richness.
Onion, garlic powder, Worcestershire sauce: Bring savory depth.
Ketchup & mustard: Add tangy burger flair.
Flour, eggs, and milk: Create a simple crust that puffs and browns in the oven.
Optional pickles: A game-changer for true burger lovers!
Kitchen Tools
Skillet (for browning beef)
Mixing bowls
Whisk
9-inch pie dish
Measuring cups & spoons
Oven
Pioneer Woman Cheeseburger Pie Recipe
Ingredients:
Here’s everything you’ll need to prepare the perfect Pioneer Woman Cheeseburger Pie:
1 pound ground beef (preferably 85-90% lean for balanced flavor)
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons ketchup
1 tablespoon mustard (yellow or Dijon)
½ cup dill pickle chips, roughly chopped (optional, but highly recommended)
2 cups shredded cheddar cheese (sharp cheddar for extra flavor)
½ cup all-purpose flour
1 cup whole milk
2 large eggs
1 tablespoon Worcestershire sauce
Cooking spray or butter (for greasing the pie dish)
Instructions:
Step 1: Preheat and Prep
Set your oven to 400°F (200°C). Lightly grease a 9-inch pie dish with cooking spray or butter to prevent sticking and ensure a crisp crust.
Step 2: Brown the Beef
Place a large skillet over medium-high heat. Add ground beef and chopped onion. Cook for about 6–8 minutes, breaking up the meat with a spoon, until it’s browned and no pink remains. Drain off any excess fat.
Season the beef with salt, pepper, garlic powder, ketchup, mustard, and Worcestershire sauce. Stir well and let it cook for 1–2 more minutes to allow the flavors to blend. Take the skillet off the heat and mix in the chopped dill pickles (if using). Set aside to cool slightly.
Step 3: Build the Pie Base
Spoon the beef mixture into your greased pie dish and spread it out evenly. Sprinkle the shredded cheddar over the top—this will melt into a cheesy layer over the meat.
Step 4: Mix the Batter
In a mixing bowl, whisk together the flour, milk, and eggs until you have a smooth, pourable batter. It should be the consistency of pancake batter. This will form a biscuit-like top as it bakes.
Pour the batter over the cheese-covered beef. Use a spatula to gently spread it to the edges, fully covering the filling.
Step 5: Bake It Off
Place the pie in your preheated oven and bake for 25–30 minutes, or until the top is golden and puffed up. The crust should be firm and lightly crisp when finished.
Let the pie cool for about 5–10 minutes before slicing. This resting time allows it to set for cleaner, neater portions. Serve warm and enjoy the cozy, cheeseburger flavor!
Nutrition Information
(Estimated per serving; 6 servings total):
Calories: ~420 | Protein: ~26g | Fat: ~28g | Carbohydrates: ~15g | Fiber: ~1g | Sodium: ~720mg
Recipe Swaps & Variations:
Use ground turkey or chicken instead of beef for a leaner version.
Add sautéed mushrooms, bell peppers, or jalapeños to the meat mixture.
Swap cheddar for Monterey Jack, pepper jack, or Swiss.
Top with sliced tomatoes or pickled onions after baking.
Make it keto-friendly by using almond flour or coconut flour in the batter.
How to Store Leftovers:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze slices individually for up to 2 months.
To reheat: Microwave slices for 1–2 minutes or bake at 350°F until hot.
Food & Drink Pairings:
Sides:
Crisp green salad with ranch dressing
Oven-baked fries or sweet potato wedges
Classic coleslaw or dill pickle spears
Drinks:
Iced tea or lemonade
Craft beer or a cold lager
Sparkling water with lime
Toppings (Optional):
Ketchup, mustard drizzle
Fresh tomato slices
Shredded lettuce on the side
Frequently Asked Questions:
Can I use pre-shredded cheese?
Yes, but freshly grated melts better and tastes richer.
Do I need to blind bake the crust?
No crust is needed—this recipe forms its own top from the batter.
Can I make it without pickles?
Yes! They’re optional but highly recommended for burger flavor.
Is this good for meal prep?
Absolutely. It holds up well and reheats beautifully.
Can I double the recipe?
Yes, bake in a 9×13-inch dish and increase bake time by 5–10 minutes.
Why is my crust soggy?
Drain beef well and avoid excess liquid in the mixture before baking.
Can I make the batter ahead of time?
Yes, just stir it again before pouring to ensure smoothness.
How do I know when it’s done?
The top will be golden and puffed, and a knife inserted in the center should come out clean.
Can I bake this in a muffin tin?
Yes! Great for mini pies—reduce baking time to 15–18 minutes.
How thick should the batter be?
Like pancake batter—thicker than cream but still pourable.