Try this Easy Cheeseburger Pie recipe
- Carbohydrate 2.52271722222222 g
- Cholesterol 96.97250675 mg
- Fat 22.5009872777778 g
- Fiber 0.00147222222222222 g
- Protein 27.4279373333333 g
- Saturated Fat 12.5720975068778 g
- Serving Size 1 1 Serving (176g)
- Sodium 366.012605144444 mg
- Sugar 2.521245 g
- Trans Fat 1.71418694552778 g
- Calories 327 calories
Step-by-step
- Pre-heat oven to 400 and spray a 9-inch pie plate with cooking spray.
- In a skillet, cook beef and onion over medium heat until beef is brown and drain.
- Stir in your salt and then spread your cooked beef in the pie plate.
- Sprinkle the shredded cheese over the beef.
- In a small bowl, whisk together the remaining ingredients until blended and pour over meat and cheese in the pie plate.
- Bake for about 25 minutes or until a knife inserted in the center comes out clean.
The Mid-Century Roots of Impossible Baking
Mid-century home economics transformed convenience packaging into a distinct culinary genre through the popularization of biskuits and impossible pies. General Mills popularized these self-layering batters during the 1970s. Liquid batter poured over dense fillings separates during baking. Denser proteins sink while lighter flour mixtures rise to form a crust on top.
Stove Management Before the Oven
Browning ground beef requires medium heat to render fat without scorching the exterior. Draining excess grease prevents the crust from turning soggy. Onions sweat alongside the beef, releasing water and softening their texture before baking. Cooking both components thoroughly in a skillet ensures no raw aromatics remain trapped beneath the dairy layer.
Baking Mechanics and Doneness Cues
Oven temperature matters significantly for structural integrity. Setting the dial to 400 degrees Fahrenheit provides immediate thermal energy required for the baking mix to set. Insert a metal knife directly into the center of the pie at the 25-minute mark; a clean extraction confirms the starches are fully gelatinized and the eggs are completely coagulated.
