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impossible cheeseburger pie recipe
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This impossible cheeseburger pie recipe offers a hearty, cheesy, and savory experience, bringing classic diner flavors into one easy, satisfying dish perfect for quick and family-friendly weeknight dinners. It’s a plant-based twist on a comforting classic, delivering incredible aromas from the oven.
Ingredients
- 1 package (397 g) refrigerated pie crust, (swap: certified gluten-free crust)
- 450 g (16 oz) Impossible Ground ‘Beef’, (premium pick: seek sustainable sourcing)
- 1 tbsp (15 mL) olive oil
- 1 medium yellow onion, finely diced, (swap: pre-chopped onion for a quick time-saver)
- 2 cloves garlic, minced, (inline variation: a pinch of garlic powder also works)
- 1 can (113 g) mild green chilies, drained and chopped
- 1 tbsp (15 mL) tomato paste
- 1 tsp (5 mL) chipotle powder, (swap: regular chili powder for milder taste)
- 1 tsp (5 mL) ground cumin
- 0.5 tsp (2.5 mL) dried oregano
- 0.75 tsp (3.75 mL) sea salt, divided
- 0.25 tsp (1.25 mL) black pepper
- 3 large eggs
- 1 cup (240 mL) whole milk, (swap: almond milk or oat milk for a dairy-free option)
- 2 cups (240 g) shredded Cheddar-Jack cheese blend, divided, (premium pick: fresh shredding improves melt. Swap: dairy-free option)
Instructions
- Prep Crust and Preheat Oven: Preheat oven to 190°C (375°F). Fit refrigerated pie crust into a 23 cm (9-inch) pie dish, then crimp the edges. Pierce the bottom of the crust.
- Bake Pie Crust: Bake the pie crust for 10-12 minutes until lightly golden. Remove it from the oven.
- Sauté Aromatics: While the crust bakes, heat olive oil in a large skillet. Add the finely diced yellow onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Brown Plant-Based Beef: Crumble Impossible Ground ‘Beef’ into the skillet. Cook, breaking it up, for 6-8 minutes until browned. Drain any excess liquid to prevent a soggy pie.
- Season Filling: Stir in the drained green chilies, tomato paste, chipotle powder, ground cumin, dried oregano, 0.5 tsp of sea salt, and black pepper. Cook for 2 minutes, stirring, to meld the flavors.
- Layer and Prepare Custard: Spread the Impossible ‘beef’ mixture evenly into the pre-baked pie crust. In a separate bowl, whisk the eggs, whole milk, and the remaining 0.25 tsp of sea salt until smooth. Stir in 1 cup (120 g) of the shredded cheese.
- Pour Custard and Top Cheese: Pour the egg-cheese custard mixture over the ‘beef’ filling in the pie crust. Sprinkle the remaining 1 cup (120 g) of shredded cheese evenly over the top.
- Bake Pie: Bake for 35-40 minutes, until the top is golden brown and the center is set. A knife inserted near the center should come out clean. If the pie starts to brown too quickly, tent it lightly with aluminum foil.
- Cool and Serve: Remove the finished pie from the oven. Cool it on a wire rack for 15-20 minutes before slicing and serving. Resting is crucial for proper setting and neat slices.
Notes
If the pie looks unset after baking, cover the edges with foil and bake for an additional 5-10 minutes. Resting the pie for 15-20 minutes before slicing is crucial for proper setting and cleaner slices. Freshly grated cheese often melts creamier than pre-shredded.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 180 g)
- Calories: 480 calories
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 120 mg