Cheeseburger Pie (Inspired by Pioneer Woman) – Comfort Food Magic in 40 Minutes!

Imagine taking all the flavors you love about a juicy cheeseburger—seasoned ground beef, melted cheddar cheese, sautéed onions, and tangy condiments—and transforming them into a sliceable, shareable pie that magically forms its own golden crust as it bakes. This isn’t just dinner; it’s Pioneer Woman Ree Drummond’s genius creation that turns busy weeknight cooking into something special without requiring any pastry skills.

I discovered this recipe when I needed to feed my family something they’d actually get excited about on a hectic Tuesday evening. What makes this cheeseburger pie truly brilliant is the “impossible pie” technique—you simply pour a simple batter made with Bisquick (or flour), milk, and eggs over seasoned ground beef and cheese, then watch as it bakes into three distinct layers with a golden, crispy top that tastes remarkably like a cheeseburger bun. The aroma alone will have everyone gathered around the kitchen asking when dinner’s ready.​

Whether you’re feeding picky eaters, need a potluck showstopper, or simply want comfort food that feels like a warm hug, expect restaurant-quality results that prove sometimes the best recipes are the simplest ones.

Recipe Quick Reference Module

Time Breakdown: Prep: 10 min | Active: 30 min | Total: 40 min
Output: 6-8 servings | Skill Level: Beginner

At-a-Glance Details:

• Origin cuisine: American Comfort Food
• Meal category: Dinner / Main Course
• Dietary tags: High-protein, Can be adapted for gluten-free
• Ideal occasion: Weeknight dinners, potlucks, family gatherings, kid-friendly meals

Value Proposition Points

1. Self-Forming Crust — No pastry rolling required; the batter magically creates its own golden crust during baking
2. Family-Pleaser Guarantee — Combines beloved cheeseburger flavors in form that appeals to kids and adults equally​
3. Budget-Friendly — Uses affordable ground beef and pantry staples to feed 6-8 people for under $15
4. One-Dish Wonder — Everything bakes together in one pie plate, minimizing cleanup and maximizing flavor
5. Customization Freedom — Easily adaptable with bacon, pickles, jalapeños, or your favorite burger toppings​

Featured Ingredient Analysis

Ground Beef (80/20 Lean)
The protein foundation that delivers classic burger flavor and satisfying richness. The 80/20 ratio (80% lean, 20% fat) provides optimal flavor and moisture—leaner beef creates dry, crumbly filling while fattier beef makes the pie greasy. Browning the beef properly develops deep, savory flavor through the Maillard reaction. Ground beef also provides essential nutrients including protein, iron, zinc, and B vitamins. After browning, draining excess fat is crucial to prevent the pie from becoming oily and to allow the custard layer to set properly.

Bisquick Mix or All-Purpose Flour
The magical ingredient that creates the self-forming crust—a golden, slightly crispy layer that mimics burger bun texture. Bisquick (a pre-mixed baking blend containing flour, baking powder, and fat) simplifies the process, though all-purpose flour with added baking powder works equally well. When combined with milk and eggs, this creates a batter that’s liquid enough to pour but develops structure during baking. The batter rises and browns beautifully, forming a tender yet sturdy crust that holds everything together for clean slicing.

Sharp Cheddar Cheese (Freshly Grated)
The melty, gooey element that makes this truly feel like a cheeseburger. Sharp cheddar provides bold, tangy flavor that stands up to seasoned beef and complements the eggy custard layer. Freshly grated cheese from a block melts more smoothly than pre-shredded varieties, which contain anti-caking agents that prevent proper melting. The cheese layer sits between the beef and batter, creating a delicious middle layer that stretches when you cut into warm pie—just like a perfect cheeseburger. Some cheese also floats to the top during baking, creating beautiful golden-brown spots.

Component-Based Ingredient Lists

Primary Component [Seasoned Beef Base]:

• 1 pound ground beef (80/20 lean recommended)
• 1 medium onion, finely chopped (about 1 cup)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder (optional, for extra depth)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon ketchup (optional, adds sweetness and tang)
• 1 tablespoon yellow mustard (optional, traditional burger flavor)

Self-Forming Crust Batter:

• ½ cup Bisquick baking mix (or ½ cup all-purpose flour + ½ teaspoon baking powder)
• 1 cup whole milk (or buttermilk for tangier flavor)
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted (if using flour instead of Bisquick)

Cheese Layer:

• 1 to 1½ cups shredded sharp cheddar cheese (freshly grated recommended)

Optional Classic Burger Toppings (For Serving):

• Dill pickle slices or relish
• Sliced tomatoes
• Shredded lettuce
• Additional ketchup and mustard
• Burger sauce or special sauce
• Crispy bacon bits
• Sliced jalapeños

Ingredient Intelligence:

• Premium quality crucial for: Ground beef (defines overall flavor), cheddar cheese (creates authentic burger taste), fresh onions (add sweetness and texture)
• Temperature requirements: Eggs and milk should be room temperature for smooth batter; hot beef mixture can be poured directly into pie dish
• Non-negotiable elements: Drain ground beef thoroughly after browning or excess grease will prevent proper setting

Tool & Equipment Section

Required Items:

• 9-inch pie plate or deep-dish pie pan (glass or ceramic)
• Large skillet (for browning beef)
• Medium mixing bowl (for batter)
• Whisk or fork (for mixing batter smooth)
• Wooden spoon or spatula (for breaking up beef)
• Measuring cups and spoons

Bonus Tools:

• Box grater — For freshly grating cheese block
• Slotted spoon — Makes draining beef fat easier
• Wire cooling rack — Allows pie to cool evenly

Preparation Method (Detailed Steps)

Step 1: Preheat and Prep Your Pie Dish
Preheat oven to 400°F (200°C). Generously spray a 9-inch pie plate with nonstick cooking spray or grease with butter, making sure to coat the bottom and sides thoroughly. This prevents the custard from sticking and ensures easy serving. Set prepared pie dish aside while you cook the beef.

Step 2: Brown the Beef and Aromatics
Heat a large skillet over medium-high heat. Add ground beef and chopped onion to the skillet. Cook for 8-10 minutes, breaking the beef apart with a wooden spoon or spatula as it cooks, until beef is completely browned with no pink remaining and onions are soft and translucent. Pro tip: Breaking beef into small, uniform crumbles creates better texture throughout the pie. Once fully cooked, carefully drain excess fat by tilting the skillet and spooning out grease, or transfer beef to a colander set over a bowl.

Step 3: Season the Beef Mixture
Return drained beef to the skillet (if you removed it) and reduce heat to low. Add garlic powder, onion powder if using, salt, and black pepper. Stir well to distribute seasonings evenly. If using ketchup and mustard for extra burger flavor, stir those in now as well. Let the mixture cook for 1-2 minutes to allow flavors to meld. Taste and adjust seasoning if needed—the beef should taste well-seasoned and flavorful on its own.

Step 4: Layer Beef and Cheese in Pie Dish
Transfer the seasoned beef mixture to your prepared pie plate, spreading it evenly across the bottom. Press down gently with the back of a spoon to create an even layer. Sprinkle the shredded cheddar cheese over the entire beef layer, covering it completely. The cheese will melt and create a gooey middle layer as the pie bakes. Success marker: You should see an even layer of orange cheese covering all the brown beef.

Step 5: Mix and Pour the Magic Batter
In a medium bowl, whisk together Bisquick mix (or flour plus baking powder), milk, and eggs until completely smooth with no lumps. If using all-purpose flour instead of Bisquick, also whisk in the melted butter at this stage. The batter should be thin and pourable, similar to pancake batter consistency. Pour the batter evenly over the cheese and beef layers in the pie dish—it will look very liquid and may not seem like enough, but trust the process. The batter will puff up and form a crust as it bakes.

Step 6: Bake Until Golden and Set
Place the pie dish in the preheated oven and bake for 25-30 minutes. The pie is done when the top is golden brown and puffed, and a knife inserted in the center comes out clean (you may see a bit of melted cheese, which is fine). The edges should pull slightly away from the sides of the dish. Timing alert: Check at 25 minutes—overbaking creates rubbery texture. Remove from oven and let cool on a wire rack for 5-10 minutes before slicing. The pie will deflate slightly as it cools, which is normal. Cut into wedges and serve warm with your favorite burger toppings.

Professional Guidance Section

Temperature Control: 400°F is the ideal temperature for creating a golden, crispy top while fully cooking the custard center. Lower temperatures create pale, undercooked crust; higher temperatures burn the top before center sets.​

Fat Drainage Discipline: Thoroughly draining browned beef is absolutely critical—excess grease prevents the batter from setting properly and creates an oily, unappetizing pie. Take time to drain well, even if it means using paper towels to blot the beef.​

Cooling Patience Secret: Let the pie rest for 5-10 minutes after baking before cutting. This allows the custard layer to set fully and makes slicing much cleaner. Cutting immediately results in runny filling that doesn’t hold its shape.​

Avoid This Error: Don’t skip greasing the pie dish—the egg-based custard sticks tenaciously to ungreased surfaces, making serving nearly impossible. Even nonstick pie plates benefit from a coating of spray or butter.​

Testing Insight: During recipe development, cooks discovered that using buttermilk instead of regular milk adds subtle tang that enhances the “burger” flavor profile. If you have buttermilk, use it!​

Adaptation & Variation Guide

Dietary Adjustments

Gluten-Free Version: Use gluten-free Bisquick mix or substitute gluten-free all-purpose flour blend plus ½ teaspoon baking powder. Verify all seasonings and condiments are gluten-free. Results are virtually identical to traditional version.​

Lower-Carb Option: Reduce Bisquick or flour to ¼ cup and add an extra egg (3 total) to maintain structure. Use full-fat ingredients. Reduces carbs from 15g to approximately 8g per serving while maintaining texture.

Turkey or Chicken Substitute: Replace ground beef with ground turkey (93/7 lean) or ground chicken. Add 1 tablespoon olive oil to skillet to compensate for lower fat content. Season more aggressively as poultry is milder than beef.​

Flavor Transformations

Bacon Cheeseburger Pie: Cook 6 strips bacon until crispy, crumble, and mix into beef layer. Use half cheddar and half smoked Gouda cheese for smoky depth. Top with additional bacon bits before serving.​

BBQ Burger Pie: Replace ketchup and mustard with 3 tablespoons BBQ sauce mixed into beef. Add ¼ cup diced pickled jalapeños and use pepper jack cheese instead of cheddar for spicy-sweet variation.

Mushroom Swiss Burger Pie: Sauté 8 oz sliced mushrooms with the onions, use Swiss cheese instead of cheddar, and add ½ teaspoon dried thyme to beef mixture for steakhouse-style sophistication.

Presentation Approaches

Classic Method: Cut into wedges, plate individually, and serve with pickle slices, tomato slices, shredded lettuce, and small dishes of ketchup and mustard for topping at the table.

Burger Bar Style: Set up a topping station with various condiments, pickles, lettuce, tomatoes, onions, and sauces so diners can customize their slice like a build-your-own burger.

Comfort Food Plated: Serve warm wedges with side of french fries or tater tots and coleslaw for complete burger joint experience at home.

Preservation & Advance Prep

Prepare-Ahead Strategy:

• Brown and season beef up to 2 days ahead; store refrigerated and reheat before assembling pie
• Shred cheese up to 3 days ahead; store in airtight container refrigerated
• Mix dry ingredients (Bisquick and seasonings) ahead; add liquids just before baking

Storage Guidelines:

Room Temperature: Do not leave at room temperature longer than 2 hours due to egg and dairy content. Serve warm or refrigerate promptly for food safety.

Refrigerated: Store covered with plastic wrap or aluminum foil up to 4 days in refrigerator. Reheat individual slices in microwave for 60-90 seconds or entire pie in 350°F oven for 15-20 minutes until heated through.​

Frozen: Freeze baked, cooled pie (whole or sliced) wrapped tightly in plastic wrap then aluminum foil up to 2 months. Thaw overnight in refrigerator and reheat in 350°F oven for 20-25 minutes until hot throughout.

Optimal Reheating:
Preheat oven to 350°F. Cover pie loosely with foil and heat for 15-20 minutes until warmed through. Remove foil for final 5 minutes to re-crisp the top. Microwave works for individual slices: heat 60-90 seconds on high power.

Complementary Serving Suggestions

Ideal Pairings:

• French fries or sweet potato fries — Classic burger accompaniment that completes the comfort food experience
• Simple green salad — Light, crisp lettuce with vinaigrette balances the rich, hearty pie
• Coleslaw — Creamy, tangy slaw adds crunch and freshness that cuts through beef and cheese richness​

Menu Building:

• Family Dinner Night: Serve Cheeseburger Pie with oven-baked fries, corn on the cob, and chocolate milkshakes for total burger joint experience at home
• Potluck Contribution: Bring warm pie with side containers of condiments and toppings so guests can customize their slices
• Game Day Spread: Pair with buffalo wings, nachos, and veggie platter with ranch for satisfying sports-watching feast

Nutritional Information (Single Serving)

Calories: 320 | Protein: 22g | Carbohydrates: 15g | Fat: 19g | Fiber: 1g | Sugar: 4g | Sodium: 480mg

Disclaimer: Calculated via USDA FoodData Central nutritional database based on 8 servings. Values approximate depending on specific ingredient brands and lean-to-fat ratio of ground beef used. Complete nutrition methodology available upon request.

Reader FAQ Module

Q: Can I make this without Bisquick?
A: Absolutely! Use ½ cup all-purpose flour mixed with ½ teaspoon baking powder. Also add 2 tablespoons melted butter to the batter. Results are virtually identical to using Bisquick.​

Q: My pie didn’t form a crust—what went wrong?
A: Most likely the beef wasn’t drained thoroughly, leaving excess grease that prevented batter from setting. Also check that you used the correct amount of Bisquick/flour—too little won’t create structure. Finally, verify oven temperature with thermometer; too-low heat prevents proper rising.​

Q: Can I add vegetables to this pie?
A: Yes! Sauté diced bell peppers, mushrooms, or zucchini with the onions. Make sure to cook vegetables until any moisture evaporates, or they’ll make the pie watery. Keep vegetable additions to 1 cup maximum so the batter can still set properly.​

Q: How do I know when the pie is fully cooked?
A: Insert a knife or toothpick into the center—it should come out clean or with just a tiny bit of melted cheese. The top should be golden brown and puffed, and edges should pull slightly away from the pan sides. Internal temperature should reach 160°F.

Q: Can I double this recipe?
A: Not recommended in one pie dish—the batter is too deep and won’t bake evenly. Instead, make two separate pies using two pie dishes. Both can bake simultaneously on different oven racks; rotate positions halfway through baking for even browning.​

Q: What other cheeses work well?
A: Pepper jack (for spicy kick), mozzarella (for milder, stretchier cheese), Swiss (for mushroom burger variation), or Colby-Jack (for color and mild flavor) all work beautifully. Avoid soft cheeses like brie or goat cheese, which become too runny.​

Background & Heritage Context

Cheeseburger Pie represents the evolution of American comfort food—taking beloved flavors and reimagining them in convenient, shareable form. The recipe gained widespread popularity through Ree Drummond (The Pioneer Woman), whose approachable cooking style and ranch-based lifestyle resonated with home cooks seeking practical, family-friendly meals. Drummond’s version builds on the “impossible pie” concept from the 1970s, where self-layering batter creates structure without traditional pastry crust.

The genius lies in applying this technique to savory applications—while impossible pies were typically sweet (coconut, chocolate), creative cooks realized the same chemistry works for dinner. By combining ground beef with the self-forming crust method, home cooks could create complete meals in one dish without pastry-making skills. This democratized “pie making” for those intimidated by traditional crusts.

Cheeseburger Pie also reflects broader American culinary trends: deconstructing popular foods and reconstructing them in new formats. Just as cheeseburger egg rolls, cheeseburger soup, and cheeseburger casseroles gained popularity, this pie version offers familiar flavors in unexpected presentation. The dish particularly appeals to families with children who love cheeseburgers but might find traditional dinner options boring.

The recipe’s staying power comes from its versatility and reliability—minimal ingredients, foolproof technique, and infinite customization options mean it works for everyone from novice cooks to experienced home chefs seeking easy weeknight solutions. It embodies the Pioneer Woman brand philosophy: simple, satisfying food that brings families together without unnecessary complication. Today, countless variations exist across food blogs and community cookbooks, each adding personal touches while honoring the essential combination of seasoned beef, melted cheese, and that magical self-forming crust that makes dinner feel special.

Print-Optimized Recipe Summary

Cheeseburger Pie (Inspired by Pioneer Woman)
Self-forming crust with seasoned beef and melted cheese

Ingredients: 1 lb ground beef – 1 medium onion (chopped) – 1 tsp garlic powder – ½ tsp salt – ¼ tsp pepper – 1-1½ cups shredded cheddar – ½ cup Bisquick mix (or ½ cup flour + ½ tsp baking powder) – 1 cup milk – 2 eggs – Optional: 1 tbsp ketchup, 1 tbsp mustard

Method:

1. Preheat oven to 400°F; grease 9-inch pie plate
2. Brown beef and onion in skillet 8-10 minutes; drain fat thoroughly
3. Season beef with garlic powder, salt, pepper (and ketchup/mustard if using)
4. Spread beef in pie plate; top with shredded cheese
5. Whisk together Bisquick, milk, and eggs until smooth; pour over cheese layer
6. Bake 25-30 minutes until golden brown and knife inserted in center comes out clean
7. Cool 5-10 minutes before slicing; serve with burger toppings

Essential Notes: Drain beef thoroughly or pie won’t set – Grease pie dish well to prevent sticking – Room temp eggs blend smoother – Don’t overbake or texture becomes rubbery – Cool before slicing for cleanest cuts – Store covered up to 4 days refrigerated – Freezes well up to 2 months – Use freshly grated cheese for best melting