PREHEAT oven to 425° F.
COOK beef and garlic powder in large skillet, stirring frequently, until beef is no longer pink. Sprinkle with flour; stir. Stir in pickles, pickle juice, evaporated milk and half the cheese. Spoon into pie shell.
BAKE for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until cheese is melted. Cool on wire rack for 5 minutes. Serve with mustard and ketchup.