Carnivore Bacon Cheeseburger Pie

Intensity scale breakdown:

• Low: One pan, stir occasionally.

• Medium (this recipe): Two pans + oven, need to watch browning and baking time.

• High: Multiple components, precise timing.

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Why You’ll Love This

• No crust made from almond flour or coconut flour — this uses pork rinds and meat.

• Only animal-based ingredients — perfect for strict carnivore.

• Leftovers reheat beautifully — the “crust” stays crispy if reheated in a skillet.

• Crowd-pleaser — even non-carnivores ask for seconds.

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Ingredients

For the “Crust” (Meat Crust Layer)

• 1 lb (450g) ground pork (80/20 is best for flavor)

• 1 cup (about 50g) pork rind panko (finely crushed pork rinds)

• 2 large eggs

• 2 oz (55g) unsalted butter, melted

• ½ tsp fine sea salt

For the Cheeseburger Filling

• 1½ lb (680g) ground beef (85/15 or 80/20)

• 8 slices thick-cut bacon, chopped into ½-inch pieces

• 6 oz (170g) sharp cheddar cheese, shredded (plus extra 2 oz for topping)

• ¼ cup (60ml) heavy cream

• 2 large eggs

• ½ tsp salt

• ½ tsp black pepper (omit for strict carnivore)

• (Optional but recommended) 1 tsp smoked paprika

For Garnish (all optional, depending on carnivore strictness)

• 3 slices bacon, cooked crisp and crumbled

• 2 tbsp bacon grease (for greasing pie dish)

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Nutrition Information (per 1 slice of 6)

Calculated using standard USDA values for listed ingredients (with pork rind panko, cheddar, heavy cream, eggs, butter). Does not include optional black pepper or extra bacon garnish.

Note: Nutrition is an estimate. For strict carnivore, ensure your pork rinds have no maltodextrin or added sugars (most plain fried pork rinds are fine).

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Equipment Needed

• 9-inch glass or metal pie dish

• Large skillet

• Medium mixing bowl

• Small mixing bowl

• Whisk

• Spatula

• Oven (preheat to 375°F / 190°C)

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Instructions

Step 1: Preheat and Prep the Pan

Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish generously with bacon grease (or butter). This step is critical — the meat crust loves to stick.

Step 2: Make the “Crust” Mixture

In a medium bowl, combine:

• 1 lb ground pork

• 1 cup pork rind panko

• 2 eggs

• ½ cup melted butter (cooled slightly so it doesn’t cook the eggs)

• ½ tsp salt

Mix with clean hands or a spatula until uniform. It will feel like a slightly sticky, dense meat dough.

Step 3: Press the Crust

Press the mixture evenly into the bottom and up the sides of your greased pie dish. Use your knuckles or a flat-bottomed glass to make it even (about ¼-inch thick on the bottom, slightly thinner on the sides).

Pro tip: Wet your fingers with water — it stops the meat from sticking to your hands.

Step 4: Par-bake the Crust

Bake the crust alone for 10 minutes. It will firm up and start to brown slightly. Remove from oven but leave the oven on.

Intensity note: This is your “multi-tasking moment.” While the crust par-bakes, start Step 5.

Step 5: Cook the Bacon and Beef Filling

While the crust bakes, cook the chopped bacon in a large skillet over medium heat until crispy (about 6–8 minutes). Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving 1 tablespoon of bacon fat in the skillet.

Add the ground beef to the same skillet over medium-high heat. Break it into small crumbles with a spatula. Cook until fully browned and no pink remains (about 7 minutes).

Do not drain the beef fat — that’s flavor.

Step 6: Combine the Filling Base

Turn off the heat. Add the cooked bacon back into the skillet with the beef. Add 6 oz of shredded cheddar cheese, ¼ cup heavy cream, 2 eggs, salt, pepper, and smoked paprika (if using). Stir well. The residual heat will melt the cheese and thicken the mixture slightly.

Step 7: Assemble the Pie

Pour the beef-bacon-cheese mixture into the par-baked meat crust. Spread evenly. Sprinkle the remaining 2 oz of shredded cheddar on top.

Step 8: Bake

Return the pie to the oven (still at 375°F). Bake for 18–20 minutes, until the top is golden brown and bubbly, and the center is set (not jiggly when you shake the pan lightly).

Step 9: Rest and Serve

Let the pie rest for 10 minutes before slicing. This is crucial — it lets the fats reabsorb, so your slices hold together. Garnish with crumbled extra bacon right before serving, if desired.

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Serving Suggestions

• Serve with a side of fried eggs (adds extra richness).

• Top each slice with a dollop of sour cream or cream cheese for a “burger sauce” vibe.

• For a true carnivore plating: alongside beef bone broth or seared beef heart strips.

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Storage & Reheating

• Refrigerator: Store covered in the pie dish or in an airtight container for up to 5 days.

• Reheat: Best in a skillet over medium-low heat, covered, for 5–6 minutes. The microwave works but softens the crust.

• Freezer: Wrap individual slices in parchment and foil. Freeze up to 3 months. Reheat from frozen at 350°F for 15 minutes.

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Recipe Variations

• Spicy Carnivore: Add ½ cup chopped pepperoni or crumbled hot Italian sausage to the filling.

• Double Bacon Crust: Replace ¼ of the ground pork with extra-fine crushed bacon bits (bacon “flour”).

• Dairy-Free Carnivore: Omit cheddar and butter; replace heavy cream with 2 extra egg yolks plus 1 tbsp tallow. Use ghee instead of butter in the crust.

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Final Note on Intensity

This recipe sits at Medium intensity because:

1. You must watch both the stovetop (bacon + beef) and the oven (par-bake crust).

2. Timing the 10-minute par-bake while browning meat requires light multitasking.

3. Pressing the meat crust takes a little patience.