The first time I made this cheeseburger pie, my skeptical partner asked if I was actually baking a burger.
One bite later, he declared it “the easiest comfort-food win” and went back for seconds.
This recipe is a weeknight hero: fast, forgiving, and utterly familiar in flavor.
It takes classic cheeseburger elements and makes them portable and family-friendly.
You can put it on the table in under an hour and customize the toppings to please picky eaters.
If you like hands-off casseroles with maximum flavor, this will become one of your go-to dinners.
Why You’ll Love This Recipe
- All the flavors of a cheeseburger in a sliceable, shareable pie.
- Uses one simple store-bought pie crust for minimal fuss.
- Ready in under an hour from start to finish.
- Kid-approved and easy to scale for a crowd.
- Perfect for using leftover condiments and pantry staples.
The texture balances crisp, flaky crust with a savory, slightly saucy beef filling and a gooey cheddar top.
The browned beef and softened onion provide depth, while ketchup and mustard add that sweet-tangy cheeseburger signature.
When baked, the cheese melts into the beef, creating a cohesive filling that contrasts with the flaky base.
Biting through gives you a crispy edge, a tender center, and that juicy cheeseburger nostalgia in every forkful.
"Five stars — My kids begged for this again the next night. Quick, comforting, and we loved the crunchy crust." — Reader review
Key Ingredients
Ground beef
Use 80/20 ground beef for the best flavor-to-fat ratio.
The extra fat helps carry flavor and keeps the filling moist during baking.
If you prefer leaner meat, add a splash of olive oil when cooking to replace lost richness.
Flaky pie crust
A store-bought flaky pie crust saves time and gives reliable layers and browning.
Brands like Pillsbury or a good refrigerated butter crust will crisp nicely at 400°F.
If you want a richer flavor, use a butter crust instead of shortening-based dough.
Shredded cheddar cheese
Sharp cheddar adds tang and melts into a luscious blanket over the beef.
Freshly shredded cheese melts better than pre-shredded because it lacks anti-caking agents.
If you like it extra gooey, mix a bit of mozzarella with the cheddar.
Diced onion
Onion brings sweetness and aromatics that lift the meat’s flavor.
Saute until translucent to avoid harsh raw onion bites.
Yellow or sweet onions work best here for balanced flavor.
Full Ingredients List
- 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
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C).
Make sure your oven rack is centered for even browning.
Pro Tip: A fully preheated oven gives the crust an immediate lift and prevents sogginess.
Step 2: Brown the beef and onions
Heat a skillet over medium heat and add the ground beef and diced onion.
Cook, breaking the meat into bite-size pieces, until the beef is fully browned and the onion is soft.
Drain excess fat to avoid a greasy filling that can make the crust soggy.
Pro Tip: You’ll know it’s ready when the beef has no pink left and the onions are translucent and starting to caramelize.
Step 3: Season and build the filling
Return the skillet to low heat and stir in ketchup, mustard, salt, and pepper until evenly combined.
Taste and adjust—a splash more ketchup brings sweetness; an extra pinch of salt amplifies savoriness.
Pro Tip: The mixture should be moist but not runny; if it seems too wet, cook off a minute more to reduce liquid.
Step 4: Assemble the pie
Place the flaky pie crust in a 9-inch pie dish, pressing gently into the edges.
Spoon the beef mixture into the pastry, spreading it into an even layer.
Sprinkle the shredded cheddar evenly over the top so it melts into the filling.
Pro Tip: Leave a small gap at the edge of the crust to prevent overflow and ensure clean slices after baking.
Step 5: Bake until golden
Bake the pie for 25–30 minutes, or until the crust is a deep golden brown and the cheese is bubbling.
If the crust browns too quickly, tent loosely with foil for the remaining bake time.
Pro Tip: The pie is done when the center is set and a knife inserted near the middle comes out warm but not soupy.
Step 6: Rest, top, and serve
Let the pie cool slightly on a rack so the filling firms and slices hold their shape.
Top with pickles and shredded lettuce if desired, then slice and serve warm.
Pro Tip: Resting 5–10 minutes makes slicing cleaner and keeps the filling from oozing out onto plates.
Expert Tips for Success
- Use room-temperature ingredients where possible. Room-temp cheese melts more evenly and a warm crust edges crisp better.
- Don’t skip draining excess fat. Too much grease will pool and soften the crust; use a paper towel to blot any visible oil in the filling.
- If you like a juicier filling, mix in 2 tablespoons of tomato paste instead of more ketchup; it thickens without adding extra sweetness.
- To prevent a soggy bottom, blind-bake the crust for 5 minutes before adding the filling, especially if using a thinner crust.
- For cleaner slices, let the pie rest for at least 5 minutes after baking; use a sharp, serrated knife and wipe between cuts.
- Swap sharp cheddar for smoked cheddar to add a barbecue-like depth that complements ketchup and mustard.
- Invest in a good 9-inch pie dish (glass or ceramic) for even heat distribution and reliable browning.
- If making ahead, keep the filling and crust separate until assembly; bake just before serving to preserve crispness.
- Use freshly shredded cheese; pre-shredded cheeses contain anti-caking agents that reduce melt quality.
- For even cooking, avoid overloading the pie with beef—an even single layer bakes through best.
Storage & Freezing
Fridge storage: Let the pie cool to room temperature, then cover tightly with plastic wrap or place in an airtight container.
Store in the fridge for up to 3 days.
Reheat individual slices in a 350°F oven for 10–12 minutes or in a toaster oven to restore crispness.
Freezing: For longer storage, freeze either the assembled unbaked pie or fully baked slices.
To freeze assembled unbaked, wrap tightly in plastic and foil and freeze up to 3 months.
Bake from frozen at 400°F, adding 10–15 minutes, covered with foil for the first half to avoid over-browning.
Reheating from frozen: If you baked before freezing, thaw overnight in the fridge for best texture.
Reheat in a preheated 350°F oven for 15–20 minutes or until warmed through.
Microwaving saves time but will soften the crust; finish under a broiler for a minute if you must microwave.
Variations & Substitutions
Veggie-forward version: Swap ground beef for crumbled tempeh or a mix of mushrooms and lentils for a plant-forward cheeseburger flavor.
Season the veggie mix with soy sauce and smoked paprika for umami depth.
Different cheeses: Use a blend of sharp cheddar and Monterey Jack for creaminess, or try pepper jack for a spicy kick.
A little grated Parmesan folded into the top before baking adds salty complexity.
Sauce twists: Replace ketchup with barbecue sauce for a smoky-sweet profile.
Mix in a tablespoon of sriracha for heat, or add a splash of Worcestershire sauce for deeper savory notes.
Crust swaps: Use a pre-baked pie crust for a crisp base, or make a biscuit-top version by dolloping biscuit dough over the filling for a pot-pie feel.
For a gluten-free option, use a store-bought GF crust or a thick polenta base.
Frequently Asked Questions
What kind of ground beef is best for cheeseburger pie?
Use 80/20 ground beef for the best balance of flavor and moisture.
The fat helps carry flavor and keeps the filling juicy during baking.
If you use leaner meat, add a tablespoon of olive oil when browning to replace lost fat.
Can I make this pie ahead of time?
Yes—assemble the pie and keep it covered in the refrigerator for up to 24 hours before baking.
For longer make-ahead plans, assemble unbaked and freeze; bake from frozen, adding extra time.
Keeping the crust separate until baking yields the crispiest result.
How should I reheat leftovers without making the crust soggy?
Reheat slices in a 350°F oven for 8–12 minutes to warm through and crisp the crust.
A toaster oven works well for single slices.
Microwaving is faster but will soften the pastry; finish under a broiler if needed.
Can I double the recipe for a crowd?
Yes—double and bake in a 9×13-inch pan or two 9-inch pies.
Adjust baking time: a 9×13 may take 35–40 minutes; cover the edges with foil if top browns too quickly.
Is this recipe freezer-friendly?
Absolutely—baked slices or the assembled unbaked pie freeze well up to 3 months.
Label with date and reheat directly from frozen, adding 10–15 minutes to the bake time if baking from frozen.
Final Thoughts
This cheeseburger pie is one of those rare recipes that feels indulgent but requires almost no fuss.
Try the variations and trust the basic method—browned beef, tangy sauce, and melted cheddar will rarely steer you wrong.
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
If you want to compare similar crowd-pleasing pie ideas, this Impossibly Easy Cheeseburger Pie Recipe – Allrecipes is a classic reference that uses slightly different pantry tricks.
For a version without Bisquick and additional technique notes, see Cheeseburger Pie without Bisquick – FIVEheartHOME.
If you’re curious about another simple take on cheeseburger pie, this Impossibly Easy Cheeseburger Pie – The Fervent Mama has helpful photos and tips.
Cheeseburger Pie
Ingredients
For the pie
- 1 piece flaky pie crust Store-bought, for minimal fuss.
- 1 lb ground beef 80/20 for best flavor-to-fat ratio.
- 1 cup shredded cheddar cheese Freshly shredded melts better.
- 1/2 cup diced onion Use yellow or sweet onions for best flavor.
- 1/4 cup ketchup Adjust sweetness to taste.
- 1 tablespoon mustard For classic cheeseburger flavor.
- to taste salt and pepper
- Pickles and lettuce for topping (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Ensure your oven rack is centered for even browning.
- Heat a skillet over medium heat and add the ground beef and diced onion. Cook until the beef is browned and onions are soft.
- Drain excess fat from the skillet to avoid a greasy filling.
- Stir in ketchup, mustard, salt, and pepper into the beef mixture until combined. Adjust seasoning to taste.
- Place the flaky pie crust in a 9-inch pie dish. Spoon the beef mixture into the pastry, spreading it evenly.
- Sprinkle shredded cheddar over the top of the filling.
Baking
- Bake for 25–30 minutes, or until the crust is golden brown and the cheese is bubbling.
- If crust browns too quickly, tent with foil for remaining bake time.
- Let the pie cool slightly before topping with pickles and lettuce, then slice and serve warm.
