In the height of tomato season, I can’t help but make this savory Southern tomato pie! It’s so rich and fresh! Plus, it’s super easy to throw together on hot summer nights. I love the combination of juicy tomatoes and creamy cheese filling. So yummy!
How to Store and Reheat
This tomato pie is best served immediately after baking, but it will keep in the refrigerator for up to 3 days. Keep in mind that it will likely turn soggy the longer it sits due to the nature of the moist filling. I highly recommend reheating it in a 350°F oven for 15-20 minutes to prevent the pie from becoming too soggy. I do not recommend freezing this pie, as both the tomatoes and the mayonnaise do not freeze well.
Serving Suggestions
This Southern tomato pie is super versatile! As a main, I like to serve it with a hearty cobb salad, corn ribs, or cucumber onion salad. It also makes a great side for smoked pulled pork or grilled chicken thighs.
How to Make Tomato Pie Step by Step
Prep the Pie Crust: Preheat the oven to 350°F. Roll out a 9-inch refrigerated (or homemade) pie crust and transfer it into a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. Drain the Tomatoes: Slice 5 large ripe tomatoes to about ¼-inch thickness. Place them in a single layer on a baking sheet(s) lined with a paper towel. Sprinkle with 1 teaspoon of kosher salt. Let the tomatoes sit for 20 minutes. Bake the Crust and Make the Filling: While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels. Bake for 15 minutes. Then, let the crust cool. Cook 6 slices of bacon until crisp. Then, transfer to a plate lined with a paper towel to drain. Once drained, chop into small pieces.In a bowl, combine the chopped bacon with 2 cups of freshly shredded sharp white cheddar cheese, ¾ cup of mayonnaise, 3 chopped green onions, 2 minced cloves of garlic, and ¼ cup of chopped fresh basil. Arrange the Tomatoes: Gently pat the tomato slices dry with a paper towel. Then, arrange ⅓ of the tomato slices in a single layer in the pie crust. Layer the Pie: Top the tomatoes with half of the cheese mixture. Then, continue with another layer of tomatoes and cheese mixture. Top with a final layer of tomatoes. Bake the Pie: Bake for 40-45 minutes until the crust is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil if it’s getting too browned. Let the pie cool for at least 20 minutes before slicing.
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