Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Some recipes aren’t just about flavor — they’re about feelings. For me, Sausage and Gravy Pie Recipe is one of those dishes that instantly transports me to my grandmother’s kitchen in Georgia, where the mornings smelled like black coffee, cast iron, and comfort.
We didn’t have much growing up, but my grandmother had a way of turning the simplest ingredients into something unforgettable. And while biscuits and gravy were always a staple, I’ll never forget the day she surprised us by baking the sausage gravy into a pie. It was rustic, indulgent, and completely life-changing.
That first bite was pure Southern bliss: rich sausage gravy hugged by a buttery, flaky crust — hearty enough to hold its shape, but creamy enough to feel like breakfast and dinner had fallen in love.
Years later, I’ve made this Sausage and Gravy Pie Recipe dozens of times, tweaking it slightly for ease without sacrificing that nostalgic flavor. Whether you’re cooking for brunch, dinner, or a potluck, this dish is guaranteed to win hearts (and appetites).
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Ingredients
This recipe is built from classic sausage gravy ingredients and wrapped in a flaky pie crust. You can use homemade crust or store-bought for ease.
For the Pie Crust:
- 1 (9-inch) pie crust (homemade or store-bought, unbaked)
Tip: For a flakier crust, chill it in the pan for 10 minutes before filling.
For the Sausage Gravy Filling:
- 1 pound breakfast sausage (mild or spicy)
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or 1 ½ cups milk + ½ cup heavy cream for extra richness)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
Optional Add-ins:
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/4 cup chopped green onions or chives
- 1/2 teaspoon dried sage or thyme
- 2 beaten eggs (for a firmer, quiche-style pie)
How to Prepare: Step-by-Step
This pie is surprisingly simple and can be prepped in under an hour.
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Place a baking sheet in the oven to catch any potential drips from the pie.
Step 2: Brown the Sausage
In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and fully cooked (about 8 minutes). Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
If there’s too much fat (more than 2 tablespoons), drain the excess.
Step 3: Make the Gravy
Add the butter to the sausage drippings. Once melted, stir in the flour and whisk constantly for 1–2 minutes to form a roux (it should be golden, not too dark).
Slowly pour in the milk, whisking constantly to avoid lumps. Continue to stir until the mixture thickens — about 4–6 minutes.
Add salt, pepper, garlic powder, and cayenne. Stir in the cooked sausage. Let the gravy cool slightly before adding to the crust (this helps prevent a soggy bottom).
Step 4: Assemble the Pie
Roll out your pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
Pour the sausage gravy into the crust. If you’re using cheese or green onions, sprinkle them over the top.
Optional: Beat two eggs and mix into the cooled gravy before pouring into the crust. This gives the pie a firmer, sliceable texture — almost like a breakfast quiche.
Step 5: Bake
Place the pie on the hot baking sheet and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling slightly.
If the crust edges are browning too quickly, cover with foil or a pie shield halfway through baking.
Step 6: Cool and Serve
Let the pie cool for 10–15 minutes before slicing. This allows the filling to set and makes slicing easier.
How to Serve
This dish is hearty and satisfying on its own but can be dressed up depending on the meal:
1. For Breakfast or Brunch:
- Serve with scrambled or poached eggs on the side
- Add fresh fruit or hash browns for a full breakfast spread
- Pair with biscuits or toast for even more Southern flair
2. For Lunch or Dinner:
- Add a side salad with vinaigrette to balance the richness
- Serve with sautéed greens or roasted vegetables
- Pair with sweet tea, cider, or a cold beer
3. For Holidays or Potlucks:
- Slice into smaller wedges and serve as an appetizer
- Make two pies and keep one warm in the oven during serving
Variations
Once you’ve mastered the base recipe, try one of these tasty twists:
1. Biscuit Topping (Biscuits & Gravy Pie)
Instead of a pie crust, pour the sausage gravy into a baking dish and top with biscuit dough. Bake until the biscuits are golden and the gravy is bubbling — a true biscuits-and-gravy casserole!
2. Cheesy Sausage Pie
Stir 1 cup shredded cheddar, gouda, or pepper jack into the sausage gravy before baking for a cheesy twist.
3. Spicy Tex-Mex Sausage Pie
Use spicy chorizo sausage, add diced green chilies, and top with Monterey Jack. Serve with salsa or hot sauce.
4. Vegetarian Option
Use plant-based sausage and veggie broth in place of meat and milk. Add mushrooms or spinach for extra heartiness.
5. Sausage and Egg Breakfast Pie
Add 4 beaten eggs to the cooled sausage gravy and pour into the pie crust. Bake for 40–45 minutes for a breakfast-style quiche.
FAQs
Q1. Can I make sausage and gravy pie ahead of time?
Yes! You can fully assemble the pie (unbaked) and refrigerate it for up to 24 hours. Or, bake it ahead and reheat slices as needed.
Q2. How do I store leftovers?
Store in the fridge in an airtight container for up to 4 days. Reheat in the microwave or oven at 325°F until warmed through.
Q3. Can I freeze sausage and gravy pie?
Yes, it freezes well. Let it cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight and reheat in the oven.
Q4. Can I use store-bought gravy?
While homemade gravy is best, you can use high-quality store-bought sausage gravy in a pinch. Just warm it and mix with cooked sausage before adding to the crust.
Q5. What kind of sausage should I use?
Breakfast sausage (pork or turkey) is traditional. You can also try Italian sausage, hot sausage, or even sage-seasoned blends for extra flavor.
Q6. Why is my gravy too runny or too thick?
- If your gravy is runny, it may need more flour or a longer simmer.
- If too thick, add a splash of milk and whisk until it loosens.
Nutritional Information (Per Serving – Based on 8 Slices)
Note: Nutrition will vary based on crust and sausage type used.
- Calories: 420
- Fat: 32g
- Carbs: 22g
- Protein: 16g
- Sodium: 820mg
- Sugar: 2g
Final Thoughts
There’s something incredibly satisfying about taking a classic like biscuits and gravy and turning it into something unexpected — like a flaky, golden Sausage and Gravy Pie. It’s bold, rich, cozy, and exactly the kind of food that makes you want to gather around the table.
Whether you’re feeding your family on a lazy Sunday morning or impressing guests at a brunch potluck, this savory pie delivers comfort in every bite. And the best part? You can make it your own.