Pie crust for 1 (9-inch) pie
1 tbsp. butter, softened
3/4 lb. ground beef
1 med. onion, minced
1 (11 oz.) can condensed cheddar cheese soup
6 eggs
1/2 c. milk
1/2 tsp. salt
1/4 tsp. thyme leaves
1/8 tsp. pepper

About 1 1/4 hours before serving:

Prepare pie crust as label directs; shape mixture into a ball. On lightly floured surface with floured rolling pin, roll ball into a circle, 2 inches larger all around than 9-inch pie plate. Line pie plate with pastry; trim pastry edge, leaving 1-inch overhang. Fold overhang under; pinch to form a high fluted edge. Spread pie crust with butter.

Preheat oven to 375 degrees. In 12-inch skillet over medium-high heat, cook ground beef and onion until meat is lightly browned and onion is tender, stirring often; spoon into pie crust.