Heat oven to 450°F. Let pie crust pouch stand at room temperature for 15 to 20
minutes.
Meanwhile, brown ground beef in large skillet over medium-high heat until
thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Add onion; cook 5 to 8 minutes until onion is tender,
stirring occasionally. Add ketchup, pickle and pepper; mix well. Cook 2 to 3
minutes or until thoroughly heated.
Spoon beef mixture into ungreased 9-inch pie pan. Sprinkle with cheese. Unfold
pie crust; press out fold lines. Place crust over hot beef mixture. Flute edges;
cut slits in several places in crust.
Bake at 450°F. for 13 to 20 minutes or until crust is golden brown and filling
is bubbly. Cover edge of crust with strips of foil during last 10 minutes of
baking to prevent excessive browning.
