Classic Cheeseburger Pie

A cheeseburger pie layers ground beef, onions, and melted cheese over a biscuit crust, then tops it all with a savory egg custard that bakes until set. The result is a hearty casserole that tastes like a cheeseburger but slices neat, with a tender crust on the bottom and a golden, custardy top.

Ingredients for Classic Cheeseburger Pie

Ground beef forms the savory base and cooks down with onions. Onion softens and sweetens as it cooks into the meat. Cheddar cheese melts over the beef layer and adds richness to every bite. Biscuit mix makes a quick, tender crust that lines the bottom and sides of the pan. Milk and eggs combine into a custard that sets in the oven and holds the pie together. Salt, black pepper, and garlic powder season the meat and custard layers.

Why This Classic Cheeseburger Pie Works

The biscuit crust bakes from the bottom up as the filling cooks. Starting it in a hot oven sets the crust before the wet custard soaks in, so you get a firm, golden base instead of a soggy bottom.

The ground beef cooks first and releases its fat, which flavors the crust. The cheese melts into the beef, then the egg custard pours over everything and sets around it, binding all the layers together.

The custard itself is the secret: it’s thick enough to hold its shape when you slice the pie, but still tender and custardy inside. The ratio of eggs to milk is what makes that work.

Mistakes To Avoid

A raw or runny center happens when the oven is too cool or the pie comes out too early. Check the center with an instant-read thermometer and look for it to reach 160°F (71°C). The top should also be set when you gently shake the pan.

A soggy crust comes from too much moisture in the beef layer or from the custard soaking down before the crust sets. Always drain the cooked beef well, and start the pie in a 425°F (220°C) oven for the first 10 minutes to set the crust before lowering the heat.

Cheese that doesn’t melt happens when you layer it in thick clumps instead of spreading it evenly. Scatter it in a thin, even layer over the beef so heat reaches all of it.

Cracks in the custard top mean it overbaked. The custard should jiggle very slightly in the center when you gently shake the pan. It keeps cooking as it cools, so pull it out while it still looks a touch underdone in the very middle.

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Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups biscuit mix
• 3/4 cup milk
• 3 large eggs

Step-by-step Instructions

1. Heat oven to 425°F (220°C).
2. Brown the ground beef and onion in a large skillet over medium-high heat for 5 to 7 minutes, stirring often, until beef is no longer pink. Drain well and stir in salt, black pepper, and garlic powder.
3. Mix the biscuit mix with 3/4 cup milk in a small bowl until a soft dough forms, then press it into the bottom and up the sides of a 9-inch pie pan.
4. Spread the cooked beef mixture over the crust and top with the cheddar cheese in an even layer.
5. Whisk together the eggs and 3/4 cup milk in a small bowl until smooth, then pour over the beef and cheese.
6. Bake at 425°F (220°C) for 10 minutes to set the crust, then lower oven to 350°F (175°C) and bake for 25 to 30 minutes more, until the custard is set and the center reaches 160°F (71°C) on an instant-read thermometer. The top should be golden and jiggle only very slightly when you gently shake the pan.
7. Let rest for 10 minutes before slicing.