Carnivore Bacon Cheeseburger Pie

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

• Resting Time: 10 minutes

• Yield: 6-8 servings

• Intensity: Medium. This recipe requires patience for weaving the bacon and careful handling of the hot skillet, but the steps are straightforward and forgiving.

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Ingredients

For the “Crust” (Bacon Weave)

• 16-20 slices thick-cut bacon (do not use thin-cut, as it will shrink excessively and become brittle)

For the Filling

• 2 lbs (907g) ground beef (80/20 is ideal for flavor and moisture)

• 8 oz (226g) cream cheese, softened

• 4 large eggs

• ½ cup (120ml) beef bone broth or heavy cream (for a richer custard)

• 1 ½ cups (about 170g) shredded sharp cheddar cheese, divided

• 1 tsp fine sea salt

• ½ tsp black pepper (optional, omit for strict carnivore)

• Optional: 4 oz cooked, crumbled bacon (use bacon ends for extra smoky flavor in the filling)

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Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Position a rack in the center. If using a cast-iron skillet (recommended), place it in the oven to preheat for 5 minutes. This ensures a sizzling start for the bacon crust.

2. Create the Bacon Weave

This is your “pie crust.” On a large piece of parchment paper, lay out 8-10 slices of bacon vertically, side by side, slightly overlapping. Fold every other slice back halfway. Lay one slice of bacon horizontally across the center, then unfold the folded strips over it. Now, fold back the alternating vertical strips, lay another horizontal slice next to the first, and unfold. Repeat until you have a square or rectangle roughly the size of your 10-inch cast-iron skillet or pie dish. The weave doesn’t need to be perfect—just sturdy.

3. Par-Bake the Bacon Crust

Carefully remove the hot skillet from the oven. Invert the bacon weave (parchment and all) into the skillet, then peel off the parchment. Press the bacon firmly against the bottom and up the sides of the skillet. Place the skillet back in the oven and bake for 12-15 minutes, until the bacon is partially cooked and has rendered some fat but is not yet crispy. The fat will pool at the bottom—do not drain it yet. Remove from oven and reduce the oven temperature to 375°F (190°C) .

4. Brown the Ground Beef

While the bacon crust par-bakes, place a large skillet over medium-high heat. Add the ground beef. Cook, breaking it up with a spatula, until deeply browned and no longer pink, about 8-10 minutes. Season with salt and pepper. If you are using the optional crumbled bacon for the filling, add it now. Once browned, use a slotted spoon to transfer the beef to a plate, leaving behind about 1 tablespoon of drippings in the skillet (discard the rest or reserve for another use).

5. Make the Custard Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Pour in the bone broth or heavy cream and mix until the mixture is homogenous and slightly frothy. Stir in 1 cup of the shredded cheddar cheese.

6. Assemble the Pie

The bacon crust in your skillet will have rendered a pool of fat. Carefully pour off all but a thin coating of this fat. Spread the browned ground beef evenly over the par-baked bacon crust. Pour the cream cheese and egg custard over the beef, ensuring it seeps down into the meat. Sprinkle the remaining ½ cup of cheddar cheese over the top.

7. Bake to Perfection

Return the skillet to the oven (now at 375°F). Bake for 20-25 minutes, or until the center is set and the top is a deep golden brown with a few bubbling, caramelized spots. The pie should not jiggle when you gently shake the skillet.

8. Rest and Serve

Remove from the oven and let the pie rest for at least 10 minutes. This crucial step allows the custard to set completely and makes slicing much cleaner. Slice into wedges like a traditional pie and serve warm.

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Chef’s Notes & Variations

• For a Crispier Crust: After par-baking the bacon weave, you can carefully drain all the rendered fat, then return the crust to the oven for 2-3 minutes to dry out before adding the filling.

• The “Cheeseburger” Experience: For an even closer homage, add 1-2 tablespoons of yellow mustard and a dash of sugar-free dill pickle brine to the ground beef while browning.

• Slow Cooker Alternative: Brown the beef, then layer it in a slow cooker with a pre-cooked bacon weave. Pour the egg mixture over, top with cheese, and cook on low for 2-3 hours, or until set. Keep the lid slightly ajar to prevent sogginess.

• Make It Dairy-Free: Omit the cream cheese and shredded cheddar. Increase the eggs to 6 and use ½ cup of tallow or ghee in place of the cream cheese for a rich, dairy-free carnivore pie.

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Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 5 days. This pie tastes even better the next day as the flavors meld.

• Freezer: Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months.

• Reheating: For the best texture, reheat slices in a skillet over medium-low heat until the bottom is crispy and the center is warmed through. Alternatively, use an oven at 350°F for 10-12 minutes. Avoid the microwave if possible, as it can make the bacon crust chewy.

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Nutrition Information

*Nutrition facts are estimates per serving, based on 8 servings, using 80/20 ground beef, thick-cut bacon, and full-fat dairy.*