California Cheeseburger Pie

Imagine all the great fixins' and flavors of your favorite cheeseburger tucked into a flaky crust (from prepared dough) and you've got this delicious main course pie.

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 10
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
lb lean (at least 80%) ground beef
2
large onions, chopped (1 cup)
12
oz prepared cheese product (from 16-oz loaf), cubed (about 2 cups)
1/2
cup Thousand Island dressing
2
teaspoons yellow mustard
16
round dill pickle chips or 8 oblong dill pickle slices
1/4
teaspoon sesame seed
Lettuce leaves
2
plum (Roma) tomatoes, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 3 Stir in cheese, dressing and the mustard. Reduce heat to low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted. Spoon beef mixture into crust-lined pie plate. Arrange pickle chips over beef mixture.
  • 4 Top with second crust; seal edge and flute. Sprinkle with sesame seed. Cut slits in several places in top crust. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • 5 Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving. Top pie with lettuce and tomatoes. Serve with ketchup and mustard if desired.
  • 1 Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 3 Stir in cheese, dressing and the mustard. Reduce heat to low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted. Spoon beef mixture into crust-lined pie plate. Arrange pickle chips over beef mixture.
  • 4 Top with second crust; seal edge and flute. Sprinkle with sesame seed. Cut slits in several places in top crust. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • 5 Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving. Top pie with lettuce and tomatoes. Serve with ketchup and mustard if desired.

EXPERT TIPS

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Expert Tips

Here's an easy way to cover the crust edge with foil: Cut a 12-inch square of foil, then cut out an 8-inch round from the center. Place the foil "frame" over the pie.

Serve a crisp green tossed salad with this hearty pie. Then, treat everyone to milk shakes for dessert.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
95mg
95%;
Sodium
1230mg
1230%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
25%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.