Pioneer Woman cheeseburger pie from The Pioneer Woman site layers browned ground beef under a buttermilk batter and melted cheddar in a pie plate. And the dinner serves 6 at approximately 410 calories per serving in just 40 minutes, since the batter is a quick whisk with no rolling or chilling.
Instead of wrapping the meat in pastry dough, this recipe pours a thin buttermilk batter over the cooked beef and lets the oven set it into a soft crust. So the topping bakes like a savory pancake that holds the filling together, which is faster and more forgiving than any traditional pie dough.
Cooking the Worcestershire sauce into the browned beef for 2 full minutes before transferring to the pie plate is what concentrates the flavor. And if you skip that step, the liquid sits under the batter and steams the bottom instead of letting it set, so the crust turns soggy in the center.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Cheeseburger Pie
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes410
kcalLean ground beef browns with chopped onion and Worcestershire in a skillet before transferring to a sprayed pie plate. Then whisked eggs, buttermilk, melted butter, flour, and baking powder pour over the meat, cheddar sprinkles on top, and 25 minutes at 400°F sets everything golden.
Ingredients
- For the meat filling:
1 tablespoon olive oil
1 lb. lean ground beef
1/2 cup chopped yellow onion
1/2 teaspoon kosher salt
1 tablespoon Worcestershire sauce
- For the batter crust:
Nonstick cooking spray
2 large eggs
1 cup whole buttermilk, room temperature
1 tablespoon salted butter, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
- For the topping and serving:
1 cup shredded cheddar cheese
Pickle slices (optional)
Ketchup (optional)
Burger sauce (optional)
Directions
- Preheat the oven: Heat to 400°F.
- Brown the beef: Then heat a large skillet over medium heat, add the olive oil, ground beef, onion, and salt.
. - Cook until crumbly: Stir occasionally for 8 to 10 minutes until the meat is browned and the onion is soft.
- Drain if needed: Once browned, drain any excess fat from the pan if you like.
- Add the Worcestershire: Then pour in the Worcestershire sauce and cook until absorbed, about 2 more minutes.
- Transfer to the pie plate: Once the sauce is cooked in, spray a 9-inch pie plate with nonstick spray and add the meat mixture.
- Whisk the batter: Then whisk the eggs, buttermilk, and melted butter in a bowl until smooth.
- Add the dry ingredients: Once smooth, whisk in the flour and baking powder until no lumps remain.
- Pour over the meat: Then pour the batter evenly over the beef in the pie plate.
- Add the cheese: Once the batter is spread, sprinkle the shredded cheddar over the top.
- Bake the pie: Then bake until the top is browned and the center is set, about 25 minutes.
- Slice and serve: Once done, cut into wedges and serve with pickles, ketchup, or burger sauce
FAQs
Can I use Bisquick instead of the homemade batter?
The source page says to substitute 1/2 cup Bisquick for the flour, baking powder, and melted butter in the recipe. And since Bisquick already contains fat and leavening, you just whisk it into the eggs and buttermilk and pour it over the meat.
But the homemade version gives you more control over the salt and fat levels, since Bisquick has both built in. And the from-scratch batter only takes one extra minute of measuring, so the shortcut saves almost no time.
What can I use instead of buttermilk?
The source page suggests adding 1 tablespoon of lemon juice to a measuring cup and filling it to 1 cup with regular milk. Then let the mixture sit for 5 to 10 minutes before using, since the acid thickens the milk into a buttermilk substitute.
And plain yogurt thinned with a splash of milk also works, because the tanginess mimics buttermilk’s flavor in the baked crust. But avoid using straight whole milk without the acid, because the batter needs that tang to activate the baking powder properly.
What other meats work in cheeseburger pie?
The source page lists ground bison, turkey, and chicken as swaps for the beef. And turkey or chicken run leaner, so the filling may taste drier without the rendered beef fat in the base.
But ground chuck or round adds more fat than lean beef, so you will need to drain the pan more thoroughly before transferring. Since the batter sits directly on the meat, excess grease prevents the bottom from setting, which is the same reason the pioneer woman salisbury steak drains the skillet before building the gravy on top.
What toppings work best with cheeseburger pie?
The source page suggests pickles, ketchup, burger sauce, shredded lettuce, diced tomato, chopped onion, and crispy bacon. And setting out all the toppings buffet-style lets everyone build their own slice like a burger.
For a full cheeseburger-themed dinner, pair this with the pioneer woman sloppy joes sauce spooned over the side for extra tang. But keep the toppings cold and crunchy, because the hot batter crust and melted cheese need contrast on the plate.
How should I store and reheat leftovers?
Cover the pie plate tightly with plastic wrap or foil and refrigerate for up to 3 days, since the source page confirms that timeline. And the buttermilk crust holds its texture better chilled than most pastry-based pies do.
Reheat individual slices in the microwave for about 90 seconds, or warm the whole pie uncovered at 350°F for 10 minutes. But the cheddar on top firms up in the fridge, so a quick oven reheat melts it back to gooey better than the microwave does.
