I love cheeseburgers. But I love them more with bacon 😀 . Yup everything tastes better with bacon, sorry. This bacon cheeseburger and ranch pie is a testament to all the things I love in a PIE! Say what?
You heard it, in a “pie” format! To serve cheeseburger to masses of people all from one pie, although from experience, I’ve had to make more than one pie to serve masses of people cause they keep coming back for another slice. Yup, it’s that good!
I didn’t always love meat pies cause, I don’t know about you but when I think of pie I think of SWEET. As a child, I never even tasted “potpie” and the very thought of it repulsed me because I couldn’t see the correlation between them. My bestest bestest friend Evelyn, on the other hand, she LOVED/LOVES potpies. I remember her telling me of dinners that her mom would give her and her sister that consisted of a pie (chicken pot pie) and she absolutely loved that. Fast forward to several years later, although I’ve seen different recipes on the internet that consisted of meat in a pie or using puff pastry (beef Wellington, chicken pot pie, etc.), they’ve never appealed to me until this:
This pie has everything you could eat in the form of a cheeseburger: ground beef, bits of bacon, cheese! The pie crust replaces your typical “hamburger bun” add to all of this – ranch…HELLO?????? And it’s soooo easy to make, another added benefit. To make this meal complete you can add fries (if you don’t mind the extra carbs, but then again, what’s a cheeseburger without fries, right?) and/or a salad. Mama Mia, that’s amore! Oh sorry, wrong cuisine type…
Oh my gosh, you will be the talk of everyone you make this for! Trust me you’re gonna be a superstar.
MAKE. THIS. TODAY!
- 1 (9-inch) frozen deep-dish pie shell (Marie Callender is a good one to use) or you can make your own, if you're so inclined
- 1 lb ground beef, or lean ground beef with at least 7% fat
- 3 strips of thick sliced bacon, diced and pan fried
- 1 cup yellow onions, diced
- 3 large eggs (or if you use egg substitute: ¾ cup liquid egg substitute)
- ¾ cup evaporated milk or whole milk
- ½ cup olive oil mayonnaise
- 3 tablespoons all-purpose flour
- 3 tablespoons dry ranch seasoning (I use Hidden Valley)
- 2 cups shredded sharp Cheddar cheese
- Preheat oven to 350°F.
- Place your pie crust on a baking sheet. Poke several holes with a fork throughout your piecrust and blind bake your piecrust until lightly golden brown. Remove from oven and let it cool down while you prepare the remaining ingredients.
- In a large skillet, cook bacon until cooked thoroughly and remove from skillet into a bowl. Leave behind the oil from your bacon and sauté your diced onions and garlic on medium-high heat for 2–3 minutes. Make sure you don't burn the garlic.
- When garlic is fragrant and onions are translucent, add your ground beef (seasoned with your choice of seasoning) and cooked the ground beef, crumbling the meat as your go along until no pink remains.
- Drain and set aside.
- In a separate large bowl, whisk your three eggs, ¾ cup of evaporated milk, ½ cup of mayonnaise, 3 tbsps of flour, and the 3 tbsps of dry ranch seasoning until blended, then stir your meat into this egg mixture and then add only 1-1/2 cups of the shredded cheese (reserve the other ½ of cheese for later); pour this mixture into the prepared pie crust.
- Bake your pie for about 30–35 minutes and check with an inserted toothpick into the center of the pie to see if it comes out semi-clean (it will not be completely clean since you have lots of cheese, however, if it doesn't jiggle, it's done!). Sprinkle remaining ½ cup of cheese on top and place back in the oven just to melt the cheese you've just put on top (NOTE: make sure not to overcook), then remove from oven.
- Let stand 5 to 10 minutes to cool before serving.