For the crust, take 5 1/2 tablespoons of cold, unsalted butter, sliced into half-inch cubes. Combine this with 2 1/2 cups plus 1 tablespoon of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1 teaspoon of kosher salt. Use a food processor to mix these ingredients until the consistency resembles a coarse meal. Add in a 1/2 cup plus 1 tablespoon of milk, and pulse just until the dough starts forming. Press this dough into a 9-inch springform pan, ensuring it covers the bottom and extends halfway up the side, and refrigerate until firm. This should take about 45 minutes.

For the filling, grab a bowl - mix in 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, 1 teaspoon each of onion powder and cornstarch, and 1/2 teaspoon each of cayenne and ground coriander. In a skillet, melt a tablespoon of unsalted butter. Add a pound of ground beef, cook until browned, roughly 5 minutes. Mix in your spice combination and 2/3 cup of water - remove it from heat once the water has evaporated.

Now, preheat your oven to 350°. Take 1 1/4 cups crème fraîche, 4 1/2 ounces grated cheddar cheese, 1 beaten large egg, and 2 tablespoons of mayonnaise. Season this mixture appropriately with a pinch of salt and pepper. Transfer your crust to a rimmed baking sheet. Using a slotted spoon, even out your spiced ground meat over the crust – the cheddar blend should then be spread over it. Bake this until the topping sets and crust browns attractively, which should roughly be 45 minutes. Allow it to cool for 15 minutes before serving.

Here's a top tip: this mouthwatering taco pie can be stored in the refrigerator for two days - simply reheat before serving. As you savor every bite of this robust, savory pie, delight your palate with a substantial-bodied red like a Syrah from Washington state to complement it perfectly.