Desserts
Betty Crocker’s cheeseburger pie delivers the ultimate comfort food experience—creamy, savory filling topped with a crispy, golden crust that tastes like a classic burger patty meets decadent cheesecake.
This recipe combines ground beef seasoned to perfection with a rich, velvety cheese mixture, all baked to create layers of indulgence that’ll have everyone asking for seconds. The secret lies in balancing the filling’s texture: tender beef meets smooth cheese, while the crust stays perfectly crispy. 💛
What sets this pie apart is its ability to satisfy both burger lovers and dessert cravings in one slice. You can use a traditional pie crust for that flaky, buttery base or opt for a graham cracker crust for a quicker, no-fuss alternative—both work beautifully.
The filling’s creamy yet slightly crumbly texture comes from cooking the beef thoroughly and mixing in just the right amount of sour cream for that signature tang. Every bite delivers that nostalgic cheeseburger flavor without the mess.
By the time it emerges from the oven, you’ll have a pie with a golden, crackly top that hides a luscious, creamy center—rich with melted cheese and savory beef.
The aroma alone will fill your kitchen with the promise of comfort, and the first slice reveals layers of flavor that balance hearty and sweet. This dessert is perfect for potlucks, game days, or anytime you want to impress with a showstopper that tastes like a hug in pie form.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. The leftovers? Even better the next day, if there are any. Let’s get baking this crowd-pleaser!
Ingredients for betty crocker cheeseburger pie
Eight ingredients for the filling, five for the crust—this pie packs all the comfort of a cheeseburger in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | Lean to medium-fat for best flavor |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium sharp preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creamiest texture |
| Mayonnaise 🥫 | ½ cup | Duck sauce works too |
| Ketchup 🍅 | ½ cup | Classic or homemade |
| Worcestershire Sauce 🥄 | 1 tbsp | For deep umami flavor |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | ½ cup | Melted for crust |
| Graham Cracker Crumbs 🍪 | 1 ½ cups | Or crushed graham crackers |
| Granulated Sugar 🍚 | ¼ cup | For crust sweetness |
| Large Egg 🥚 | 1 whole | For binding crust |
The ground beef is your flavor foundation—medium-fat works best (80/20 blend) for that juicy, satisfying bite. Costco or Walmart usually have it pre-packaged in 1.5 lb bags, which is perfect for this recipe. If you're using leaner beef, add a splash of beef broth to the pan while browning to keep it moist. For the cheese, sharp cheddar is a must—mild cheddar won't give you that tangy kick. Shred it yourself if you can; pre-shredded gets clumpy and melts unevenly. The sour cream and mayo combo is what gives this pie its signature creamy, almost cheesecake-like texture—don't skip the full-fat versions here, trust me!
No Worcestershire sauce? Soy sauce or a dash of fish sauce works in a pinch, but you'll lose some depth. Running low on ketchup? Tomato paste thinned with water does the trick. The graham cracker crust is the secret weapon—Trader Joe's sells pre-crushed crumbs that save time, but crushing your own from graham crackers gives better texture. If you're feeling fancy, add a pinch of cinnamon to the crust mix for warmth. For a quicker version, use a store-bought pie crust instead—just brush it with melted butter before adding the filling. And if you're making this ahead, assemble the pie and refrigerate overnight for even more flavor development!
This pie is best served warm, straight from the oven—golden top, creamy center. Leftovers? Even better the next day if you can resist eating the whole thing. Store in an airtight container for 4-5 days in the fridge, or freeze portions for up to 3 months. For serving, I always add a scoop of vanilla ice cream or a dollop of whipped cream—it's like dessert and dinner had a baby. The crust stays crispy for hours, but if it softens, just pop it back in the oven for 5 minutes to revive it. And if you're making this for a crowd, double the crust recipe—trust me, you'll need it!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally dump-and-bake. Brown the beef in the same dish, mix in the cheddar and ketchup-sour cream mayo glaze, then pop it in the oven—no extra bowls, no fuss. My counter stays clean while the house smells like a diner.
- Cheddar Mayo Bliss: That sharp cheddar melted into a creamy mayo-sour cream sauce? It’s the kind of rich, tangy, cheesy-saucy perfection that makes you forget it’s "just" a pie. The ketchup just gives it that nostalgic, slightly sweet kick—like a grown-up cheeseburger.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Slice it up, pack it in containers, and boom—you’ve got a hearty lunch for days. Kids (and adults) love it cold or reheated, and it’s way better than sad sandwiches.
- Budget Stretch: Ground beef and cheese stretch far here, and the mayo-sour cream mix cuts costs by using pantry staples. I’ve fed six people for under $15, and honestly? No one complains about leftovers—because they’re that good.
Step-by-step instructions for betty Crocker cheeseburger pie recipe
Here's how to make this decadent, creamy cheeseburger pie with a perfect crunchy topping!
🍳 Step 1: Cook the Ground Beef Perfectly
In a large skillet over medium-high heat, break apart the 1.5 lb ground beef with a wooden spoon. Cook until the beef is browned and crumbly, about 8-10 minutes. This ensures maximum flavor without drying out.
Drain most of the fat, leaving just 1 tablespoon in the pan for flavor. Then stir in the 1 tbsp onion powder, 1 tbsp garlic powder, 1.5 tsp salt, and 1 tsp black pepper. Cook for another 1 minute to toast the spices and infuse the beef with flavor. Let it cool slightly before mixing with other ingredients.
🥘 Step 2: Mix the Creamy Cheeseburger Filling
In a large mixing bowl, combine the cooked ground beef with the 2 cups sharp cheddar cheese, 0.5 cup sour cream, 0.5 cup mayonnaise, 0.5 cup ketchup, 1 tbsp Worcestershire sauce, and the 0.5 cup melted unsalted butter.
Use a rubber spatula to mix everything thoroughly until the cheese is completely melted and the mixture is smooth and creamy. The filling should be thick but still spoonable—if it's too thick, add 1 tablespoon of water at a time until it reaches the perfect consistency. This creamy base is what makes this pie so irresistible!
👨🍳 Step 3: Prepare the Crunchy Graham Cracker Topping
In a medium bowl, whisk together the 1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, and 1 whole large egg until fully combined. The mixture should look like wet sand—if it's too dry, add 1 teaspoon of water to help bind it together.
Spread the cheeseburger filling evenly into a 9-inch pie dish, then sprinkle the graham cracker mixture evenly over the top. Press down gently with the back of a spoon to create a firm crust. This topping is what gives the pie its signature crunchy texture and sweet contrast to the savory filling.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F and bake the pie for 30-35 minutes until the top is golden brown and the filling is bubbly around the edges. The center should still be slightly jiggly—it will continue cooking as it rests.
For the last 5 minutes, broil on high to get that beautiful golden color on the topping. Keep a close eye on it to prevent burning. Once done, let the pie cool for 10 minutes before slicing—this allows the filling to set slightly and makes for cleaner cuts.
⏰ Step 5: Serve Warm and Enjoy!
Slice the pie into wedges and serve warm. The contrast of the creamy, cheesy filling with the sweet, crunchy graham cracker topping is what makes this pie so addictive. Pair it with a simple side salad or pickles to cut through the richness.
This pie is best enjoyed fresh out of the oven when the topping is still crispy and the filling is warm and gooey. If you can't resist, you'll definitely want to make this again—it's that good!
Pro Tips For Making Betty Crocker Cheeseburger Pie
- CRANK THE HEAT FIRST: That crust on the bottom of your cheeseburger pie? It’s not magic—it’s high heat. Brown the ground beef in a skillet over medium-high until it’s fully cooked (160°F), then dump it into your pie dish. The residual heat keeps everything warm while you layer the rest, so you’re not starting cold when you bake it.
- GRATE THAT CHEESE FINE: I used to use pre-shredded cheddar straight from the bag, and the pie always looked grainy. Skip the pre-shredded stuff—grate your own sharp cheddar and pat it dry with a paper towel. The moisture in pre-shredded cheese makes the crust soggy, and fresh grating gives you that perfect melt.
- DON’T OVERMIX THE FILLING: The second you add sour cream and mayo to the beef, stop stirring. Overmixing turns the filling into a paste, and your pie loses that creamy, layered texture. Just fold it together until the ingredients barely combine—you want streaks of flavor, not a uniform blob.
- BAKE IT UNTIL THE EDGES CRISP: The recipe might say “bake until bubbly,” but that’s not enough. Pull it out when the edges are golden and the center is just starting to set—about 5-10 minutes before the recipe’s suggested time. The residual heat finishes cooking it while you’re plating, and it keeps the filling from turning into a sad, watery mess.
Perfect pairings for this betty crocker cheeseburger pie
Sweet & Salty Contrast
This pie thrives on the perfect balance of sweet and savory—think of it as a dessert that tastes like a cheeseburger. The graham cracker crust provides that sweet, crunchy contrast that cuts through the rich, cheesy filling.
To enhance this, I like adding 1 teaspoon of cinnamon to the graham cracker mixture for a warm, spiced note that pairs beautifully with the umami from the beef and Worcestershire sauce. 💫
Crunchy Topping Ideas
If you want to elevate the texture, consider topping your pie with crushed potato chips (like Kettle Brand or Utz) mixed into the graham cracker crumbs. The salty, crispy chips add another layer of crunch and a nostalgic fast-food vibe.
For a more elegant touch, sprinkle toasted pecans or chopped bacon bits on top before baking for extra depth. 🥔
Classic Burger Sides
Serve this pie alongside classic burger sides to complete the experience. A crispy side salad with iceberg lettuce, cherry tomatoes, and a tangy ranch dressing keeps things fresh and light. For something heartier, crispy onion rings or fries make a fantastic pairing—they’ll soak up any extra filling like a dream.
Don’t forget a pickle spear or two on the side to balance the richness. 🥗
Dessert Pairings
Since this pie is technically a dessert, treat it like one! A scoop of vanilla ice cream or chocolate chip cookie dough ice cream adds a cool contrast to the warm, creamy filling.
For a lighter option, a drizzle of caramel sauce or whipped cream on top adds a touch of sweetness without overwhelming the flavors. I also love serving it with a cup of strong black coffee to cut through the richness. ☕
Beverage Pairings
For a refreshing contrast, pair your cheeseburger pie with a cold glass of sweet tea or root beer float. The effervescence of the soda helps cleanse your palate between bites.
If you’re feeling fancy, a bourbon or whiskey cocktail (like an Old Fashioned) complements the rich, savory notes beautifully. Even a sparkling lemonade works wonders for balancing the flavors. 🍹
Make It a Meal
Turn this pie into a full meal by serving it with garlic bread or cheesy breadsticks for dipping. A side of roasted Brussels sprouts with bacon adds a savory, slightly bitter contrast that keeps the meal balanced.
For a fun twist, serve it with mini corn dogs or sliders to turn your dessert into a full-on comfort food feast. 🍞
Nutrition facts
Frequently asked questions
Can I use a different type of crust for this cheeseburger pie?
The recipe calls for a graham cracker topping, but you can absolutely substitute! A pre-made pie crust works beautifully—just brush it with melted butter before adding the filling. For extra crunch, try crushed Ritz crackers or butter cookies mixed with the graham crumbs. If you want something lighter, a waffle cone crust adds a fun texture twist.
How do I prevent the filling from being too runny?
Undercooked beef or overmixed filling are the usual culprits. Always cook the beef until it's crumbled and fully browned (no pink left). For extra insurance, let the filling cool slightly before baking—this helps it set better. If it's still too loose, chill the pie for 30 minutes before serving, or sprinkle an extra 1/4 cup crushed graham crackers on top to absorb excess moisture.
Can I make this pie ahead of time?
Yes! Assemble the pie completely (including the topping) and refrigerate it overnight. This actually enhances the flavors. When ready to bake, add 5-10 extra minutes to the baking time since it'll be cold. For make-ahead serving, bake it a day ahead and reheat individual slices in the microwave for 20-30 seconds to restore the crispy top.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 4-5 days. To reheat, cover with foil and warm in a 350°F oven for 10-15 minutes until heated through. For freezing, wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The texture stays best if you don't microwave it directly from frozen.
Can I make this pie gluten-free?
Use a gluten-free graham cracker crust or make your own with gluten-free crackers and egg binder. For the filling, check that your Worcestershire sauce and ketchup are gluten-free. The rest of the ingredients are naturally gluten-free. The texture will be slightly different but still delicious. For extra crunch, top with gluten-free crushed nuts like pecans or almonds.