Bacon Cheeseburger Pie
I need to talk to y’all about my Bacon Cheeseburger Pie.
If you watched on QVC, you witnessed a Bacon Cheeseburger Pie that was made for television! It’s ooey gooey cheese and flakey butter crust was everything Bacon Cheeseburger Pie dreams are made of. And while it’s deliciousness did indeed warrant a happy dance, that’s not exactly what MY pie looks like.
You see, the Bacon Cheeseburger Pie that you will find in Picnics, Potlucks & Porch Parties only contains one crust. When I saw the pie for the first time on national television, it took me a minute to decide whether I should say anything. And by the time I thought “oh, this will be a perfect time to tell you that the pie has many options- single crust, double crust, mixed cheeses, etc…the options are limitless” we had already moved onto the next recipe.
Sigh.
I’ve gotten a few requests for the recipe while you guys wait to get your copies of the book and I thought I’d go ahead and share the recipes, some photos of my pie, and to make sure you knew that the pie was altered a bit.
- 1 uncooked pie crust (store bought or prepared)
- 1 pound lean ground beef
- 1 onion, chopped
- 5 slices bacon, chopped
- ⅓ cup panko bread crumbs
- 1 teaspoon yellow mustard
- 3 tablespoons barbecue sauce
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 egg
- ¼ cup milk
- fresh basil, garnish (optional)
- Preheat oven to 400 degrees.
- Brown ground beef, onion and bacon; drain well. Remove from heat and stir in bread crumbs, mustard, barbecue sauce, ketchup, Worcestershire and pepper. Place mixture in prepared pie crust.
- In a small bowl, combine cheese, milk and egg. Spread over meat mixture.
- Cover the edges of the pie crust with foil or a pie shield to prevent over browning. Bake 15 minutes, remove foil and bake an additional 15 minutes.
- Garnish with a sprig of fresh basil.
The QVC food stylist did such a phenomenal job preparing the pie for its on air presentation that I sort of wish I had added the top crust in the first place. It was gorgeous and I wouldn’t have been so stumped that my pie had an extra crust. When I first made this pie, though, I was going for the golden brown hardened cheese topping that you get from baking something like a Shepherd’s Pie. And to be honest, I only had one stick of butter and my no fail crust recipe calls for a stick of butter….for one crust not two.
What I do love is that we both now know that you can do whatever your little heart desires!
One crust, two crusts, mini crusts and bake them into ramekins for individual portions. You have options!
Options are a really great thing, and gives you so much freedom to make a recipe your own.
Do you forgive me for not giving you 2 crusts?? 🙂
