Carnivore bacon cheeseburger pie

This carnivore bacon cheeseburger pie is a rich and satisfying meal that brings together smoky bacon, seasoned ground beef, and melted cheddar cheese all bound by a creamy egg custard. It bakes into a golden, sliceable dish that is perfect for anyone craving a hearty and lowcarb dinner. The blend of flavors and textures makes it both indulgent and straightforward to prepare for busy weeknights or special occasions.

I first discovered this pie when searching for a keto friendly comfort dish, and now it is a regular on my menu. Guests often comment on how surprisingly delicious it is without any crust or carb heavy fillers.

Ingredients

• Ground beef: One pound choose fresh with a good fat content for moistness and flavor
• Bacon: Six slices thickcut if possible for the best texture and smoky richness
• Cheddar cheese: One cup shredded sharp cheddar works best to add creamy depth and tang
• Eggs: Four large eggs these bind the pie layers and provide a fluffy, custardlike setting
• Heavy cream: Quarter cup enhances richness and helps keep the filling moist without drying out
• Salt: Half teaspoon essential to bring out all the flavors naturally
• Black pepper: Half teaspoon adds a gentle heat without overpowering
• Garlic powder: Half teaspoon optional but introduces a subtle savory warmth
• Butter or bacon grease: Used to grease the pie dish to prevent sticking and add flavor to the crust edges

Instructions

Preheat the Oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Prepare a nineinch pie dish by greasing it with butter or reserved bacon grease. This step is important not only to prevent sticking but also to add an extra layer of flavor around the edges of the pie.

Cook the Beef:

Place a skillet on medium heat and add the ground beef. Cook it thoroughly, stirring occasionally until it browns evenly and develops a rich crust. Season the meat with salt, black pepper, and garlic powder if using. After cooking, drain excess fat carefully so the pie won’t turn greasy but still retains enough moisture to stay juicy.

Layer the Pie:

Spread the cooked ground beef evenly across the bottom of your prepared pie dish. Next, sprinkle the crispy crumbled bacon over the beef layer. Finally, cover the bacon with a generous layer of shredded cheddar cheese. These layers create a combination of textures and flavors with every bite.

Prepare the Egg Mixture:

In a separate bowl, whisk together the four eggs and heavy cream vigorously until the mixture is fully combined and slightly frothy. This creates a custard that binds the meat and cheese layers as it bakes, resulting in a tender but firm pie.

Bake:

Place the assembled pie into the preheated oven. Bake for twentyfive to thirty minutes or until the top is golden brown and the center is set but still moist. This ensures the pie holds its shape when cut but remains creamy inside.

Cool and Serve:

Remove the pie from the oven and allow it to cool for at least five minutes before slicing. Serving it warm ensures the best flavor and texture while making clean slices easier to achieve.

Bacon is my favorite ingredient here because it adds an irresistible smoky crunch that perfectly complements the beef and cheese. I fondly remember serving this to friends who were shocked to learn it contained no carbs at all, yet tasted so rich and indulgent.

Storage Tips

Allow the pie to cool completely before wrapping tightly in plastic wrap or placing it in an airtight container. Store it in the refrigerator for up to four days. When ready to eat, it reheats nicely in the microwave or oven, tasting just as good on the second day.

Ingredient Substitutions

Ground beef can be replaced with ground pork or lamb for a different but equally delicious flavor. Use gouda or mozzarella cheese for a milder profile if you prefer. Heavy cream may be swapped with full fat coconut milk to accommodate dairy free diets, though the taste will be slightly altered.

Serving Suggestions

Pair this pie with a fresh green leafy salad dressed simply with olive oil to cut through the richness. A side of sautéed mushrooms also balances the hearty meat flavors nicely. For extra taste, try a drizzle of mustard or a dollop of keto friendly ketchup on the plate.

This carnivore bacon cheeseburger pie makes a hearty lowcarb dinner that pleases a crowd. It reheats well and can be customized easily.

Common Questions About the Recipe

→ Can I substitute different cheeses?

Yes, Monterey Jack, mozzarella, or pepper jack cheeses work well and offer varied flavors and meltiness.

→ How to keep the pie from becoming soggy?

Drain excess grease from cooked beef and bacon before layering to maintain a firm crust and filling.

→ Is garlic powder necessary in seasoning?

Garlic powder is optional but adds subtle warmth; it can be omitted or replaced to suit your taste preferences.

→ What is the best way to serve this dish?

Let the pie cool slightly before slicing for clean portions; serve warm to enjoy the full flavor.

→ Can the pie be prepared ahead and reheated?

Yes, after cooling, store refrigerated and reheat gently in the oven or microwave to preserve taste.