Crunchy Pierogies Pie
Dive into comfort food heaven with this Crunchy Pierogies Pie, a golden, soul-satisfying dish brimming with layers of flavor. Perfectly crisp on top and irresistibly creamy inside, this recipe transforms frozen potato and cheese pierogies into a show-stopping dinner centerpiece. Sautéed onions and garlic provide a rich, aromatic base, while melted cheddar cheese, smooth heavy cream, and a dollop of tangy sour cream add luscious depth. The finishing touch? A golden panko-Parmesan crust that crackles with every bite. Quick to prep and baked to bubbly perfection, this indulgent pie is ideal for cozy family dinners or elevated comfort food cravings. Serve it warm, garnished with fresh parsley for a pop of color and flavor, and watch it disappear!
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Recipe Information
Ingredients
- 16 pieces Frozen potato and cheese pierogies
- 3 tablespoons Butter
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 0.5 cups Heavy cream
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Sour cream
- 0.5 cups Panko bread crumbs
- 0.25 cups Parmesan cheese
- 1 tablespoon Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with 1 tablespoon of butter and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes, being careful not to burn the garlic.
In a small saucepan, warm the heavy cream over low heat until just heated through (do not boil). Remove from heat.
Layer half of the pierogies in the prepared pie dish. Spoon half of the sautéed onion mixture evenly over the pierogies.
Sprinkle 3/4 cup of shredded cheddar cheese over the onions, then drizzle with half of the warm heavy cream.
Repeat the layers with the remaining pierogies, onion mixture, another 3/4 cup of cheddar cheese, and the rest of the heavy cream.
Spread the sour cream in an even layer over the top of the pie.
In a small bowl, mix the panko bread crumbs, Parmesan cheese, and olive oil until well combined. Sprinkle the mixture evenly over the sour cream layer.
Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the bread crumb topping is golden brown and crispy and the cheese is melted and bubbling.
Remove the pie from the oven and let it rest for 5 minutes before slicing.
Garnish with freshly chopped parsley if desired, and serve warm. Enjoy your Crunchy Pierogies Pie!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
