I think I really surprised my hubby with this one! He has been in severe “burger mode” lately, but I just wasn’t in the mood to make only a couple of burgers, then have nothing leftover for the next night’s supper.

So on the thinking cap went. 😉

I decided to make a “cheeseburger pie” of sorts, and this really hit the spot!!!!

 

 

I started off by just sautéing ground beef, mushrooms and onions, then drained the grease.  I added some American cheese slices torn up, then some grated sharp cheddar as well.

 

 

I dumped it into a store-bought crust, and tucked the extra edge under.

 

 

I just wanted to do a quick and simple edge, that still looked pretty, so I simply cut the edge and turned each piece to overlap. You get the same effect as when you cut out a bazillion little pieces, but this takes less than a minutes verses cutting all of those little, itty-bitty, tiny squares and trying to stick them all on with egg wash. No thank you. Not when that takes longer than the whole dinner to do!!

This is a no-brainer. 😉

 

 

See? Looks just fine, right? 😀

Next, I wanted a sort of “quiche-style” base to hold everything together, but without being too eggy and tasting like an actual quiche, you know? I was going for a cheeseburger, not a brunch, if you get what I mean. 😉

So I simply added some mayo to my basic cream-custard mixture, which also helped to lend that “cheeseburger” taste! Win-win!! 😉

 

 

While the pie is resting, top it with cheese slices and let them melt on their own. The pie will be hot, so there’s no need to pop it back into the oven! 😀

 

 

I let it cool down a bit before slicing. You can also loosen the edge from the dish for easier removal of serving slices.

 

 

It’s so pretty, it’s almost a shame to cut into it! But believe me, you’ll be bingeing for a piece by now!!

 

 

I so wish that you could smell this!!!!!

 

For your Pinterest Board!

 

Since it’s just the two of us, I only top what’s going to be eaten at a time. We went with shredded lettuce, chopped tomato and crumbled bacon! And don’t forget to crack a little fresh salt and pepper over the lettuce and tomato! 😉

*I then drizzled each piece with ketchup and mustard, but kept this piece tidy for the photo so that you could see everything. 😉

 

 

This really turned out TASTY. I mean, a WOW! kind of reaction at first bite!!
And it did taste just like a cheeseburger!
The hubs was SO HAPPY. He asked if he could have seconds!
That’s the best compliment a cook can get. 😉

And I’m sure that when you make this, your family will be thrilled over this, too!!

Keep this in mind for when cheeseburger night happens to fall on a rainy day! 😉
Hope you all enjoy!! 😀

 

 

 

Yield: 6 - 8 servings

Bacon Double Cheeseburger Pie

Prep Time: 15 minutes

Cook Time: 55 minutes

Additional Time: 40 minutes

Total Time: 1 hour 50 minutes

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Ingredients

• 1 lb. extra-lean ground beef
• 1/2 cup chopped onion (about half of a medium onion)
• 1 (4 oz.) can sliced mushrooms, drained and chopped, or use fresh chopped, optional
• 1 cup shredded cheddar cheese
• 6 slices American cheese torn into small pieces
• 1 (9") unbaked pie shell in deep dish pie plate, flute edge or how you like
• 3⁄4 cup mayonnaise
• 3⁄4 cup milk
• 1 Tbl. + 1 tsp. cornstarch
• 3 eggs
• 1⁄2 tsp. salt
• 1/4 tsp. coarse ground black pepper

For Top:

• 6 more slices American cheese, cut corner-to-corner this time, for top
• 2 - 3 cups shredded lettuce
• 1 - 2 tomatoes, chopped
• 4 - 6 strips crisp-cooked bacon, broken into small pieces
• fresh cracked salt and black pepper to taste
• Garnishes: ketchup, mustard, chopped red onion, pickles, pickled jalapeño rings, peperoncini pepper rings

Instructions

In large frying pan, sauté beef, onion, and optional mushrooms until done. Drain grease.

Stir in cheeses. (1 cup shredded cheddar and 6 slices American torn up).

Pour hot, cheesy beef mixture into unbaked pie shell that has been placed into a 9" deep-dish pie plate.

In 4-cup glass measuring pitcher (or medium bowl), whisk mayo, milk, cornstarch, eggs, salt and pepper. Whisk until smooth and no tiny lumps remain.

Pour evenly over beef mixture in pie shell. (I used my regular-sized 9" pie dish by accident, and had about 2/3 cup liquid leftover). So be sure to use your deep-dish pie plate, or just plan on using the extra for a small casserole of a savory bread pudding, etc.

Flute pie pastry edges, or how you like to finish them, or do as I did pictured above.

Bake in 350º oven for about 45 minutes, or until golden brown and puffy, especially around the outside edges.

Remove from oven, and top with 6 slices American cheese cut corner-to-corner, overlapping.

Let stand at least 10-15 minutes to rest, set and cool down enough to slice.

Top serving slices with shredded lettuce, chopped tomatoes, crumbled bacon pieces, salt, pepper, and any other garnishes that you'd like on your cheeseburger pie! Enjoy!