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Ultimate Carnivore Bacon Cheeseburger Pie

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  • Prep Time: 20 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour 5 minutes

  • Difficulty: Easy

  • Servings: 6-8

  • Intensity: Low-to-moderate effort, with most time being hands-off baking.

Introduction

Forget the bun—this Ultimate Carnivore Bacon Cheeseburger Pie delivers every iconic, savory flavor of a fully-loaded bacon cheeseburger in a rich, satisfying, fork-and-knife form. A golden, buttery crust cradles a hearty filling of seasoned ground beef, crispy bacon, and creamy cheese, all bound together with a rich egg custard. It’s the ultimate comfort food for a weekend family dinner or a crowd-pleasing centerpiece at your next gathering. This recipe is straightforward but delivers maximum, carnivorous impact.

Ingredients

For the Crust:

  • 1 ½ cups all-purpose flour

  • ½ teaspoon salt

  • ½ cup (1 stick) cold unsalted butter, cubed

  • 4-5 tablespoons ice water

For the Filling:

  • 1 lb (450g) ground beef (80/20 blend recommended)

  • 8 oz (225g) thick-cut bacon, diced

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon paprika

  • 2 tablespoons all-purpose flour

  • ½ cup dill pickle chips, plus more for garnish

  • 1 ½ cups (6 oz) shredded sharp cheddar cheese, divided

  • 1 cup (4 oz) shredded Monterey Jack cheese

For the Custard:

  • 3 large eggs

  • 1 cup half-and-half or whole milk

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon yellow mustard

For Garnish (Optional):

  • Shredded lettuce

  • Sliced tomato

  • Extra pickle chips

  • Drizzle of burger sauce or ketchup

Instructions

1. Prepare the Crust

Time: 15 minutes (plus 30 minutes chilling) | Intensity: Low

  1. In a large bowl or food processor, combine the flour and salt.

  2. Add the cold, cubed butter. Using a pastry cutter, fork, or pulsing the food processor, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

  3. Gradually add ice water, one tablespoon at a time, mixing just until the dough begins to clump together.

  4. Turn the dough out onto a lightly floured surface, gather it into a ball, and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

  5. Preheat your oven to 375°F (190°C).

  6. On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it into the bottom and sides. Trim any excess overhang, then crimp the edges as desired. Prick the bottom of the crust several times with a fork. Line with parchment paper or foil and fill with pie weights or dried beans.

  7. Par-bake for 15 minutes. Carefully remove the weights and parchment. Set aside.

2. Cook the Filling

Time: 15 minutes | Intensity: Moderate (active cooking)

  1. While the crust chills/par-bakes, cook the diced bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat.

  2. In the same skillet, add the chopped onion to the reserved bacon fat. Cook over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

  3. Increase heat to medium-high and add the ground beef, breaking it apart with a spoon. Season with salt, pepper, and paprika. Cook until the beef is no longer pink, about 5-7 minutes. Drain any excess fat.

  4. Sprinkle the 2 tablespoons of flour over the cooked beef and onion mixture. Stir and cook for 1 minute to eliminate the raw flour taste.

  5. Remove the skillet from heat. Stir in the cooked bacon, pickle chips, 1 cup of the shredded cheddar, and all of the Monterey Jack cheese. Let cool slightly.

3. Assemble & Bake

Time: 5 minutes assembly + 40-45 minutes baking | Intensity: Low (hands-off)

  1. In a medium bowl, whisk together the eggs, half-and-half, Worcestershire sauce, and mustard until smooth.

  2. Spread the slightly cooled meat mixture evenly into the par-baked pie crust.

  3. Slowly and evenly pour the egg custard mixture over the meat. It will seep down into the filling.

  4. Top with the remaining ½ cup of shredded cheddar cheese.

  5. Bake at 375°F (190°C) for 40-45 minutes, or until the center is set (a knife inserted near the center should come out clean) and the top is beautifully golden brown.

  6. Crucially, let the pie rest for at least 15-20 minutes before slicing. This allows the custard to fully set, ensuring clean, perfect slices. Garnish individual slices with optional lettuce, tomato, extra pickles, and a drizzle of sauce.

Nutrition Information (Per Serving, based on 8 servings)

  • Calories: ~680 kcal

  • Total Fat: 48g

  • Saturated Fat: 24g

  • Cholesterol: 215mg

  • Sodium: 1050mg

  • Total Carbohydrates: 28g

  • Dietary Fiber: 1g

  • Sugars: 3g

  • Protein: 34g

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