Southern Tomato Pie

4.7
(22)

This baked Southern tomato pie has layers of juicy ripe tomatoes in a creamy filling loaded with cheese. Garnish with basil for a delicious summer brunch dish.

looking at a slice of southern tomato pie on a plate with remaining in casserole dish behind
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Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
1 (9-inch) pie
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Ingredients

Original recipe (1X) yields 8 servings

  • ½ (14.1 ounce) package refrigerated pie crusts, at room temperature

  • 3 medium ripe tomatoes

  • 1 ¼ teaspoons kosher salt, divided

  • ½ cup mayonnaise

  • 2 ounces cream cheese, softened

  • 1 ½ cups shredded sharp Cheddar cheese, divided

  • 1 large egg, lightly beaten

  • 1 tablespoon all-purpose flour

  • 1 large clove garlic, minced

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground black pepper

  • ¼ cup shredded Parmesan cheese

  • 1 tablespoon thinly sliced fresh basil

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.

    Pie crust in a 9-inch pie plate with a piece of parchment paper over and filled with pie weights.

    Dotdash Meredith Food Studios

  2. Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).

    Crust baked until light golden brown.

    Dotdash Meredith Food Studios

  3. Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.

    Tomatoes cut into 1/4-inch thick slices and arranged on paper towels to dry.

    Dotdash Meredith Food Studios

  4. Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 ¼ cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.

  5. Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.

    Half of the cheddar mixture added to the pie crust with some tomatoes overlapping in circles.

    Dotdash Meredith Food Studios

    Repeat adding cheddar mixture and tomatoes until pie dish if full.

    Dotdash Meredith Food Studios

  6. Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

    Top sprinkled with parmesan and cheddar cheese, then baking until lightly browned.

    Dotdash Meredith Food Studios

Cook’s Note

The blind baking method helps keep the crust nice and crunchy on the bottom.

Close up on a serving of Southern tomato pie on a plate, garnished with basil.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

377 Calories
31g Fat
15g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 377
% Daily Value *
Total Fat 31g 40%
Saturated Fat 11g 56%
Cholesterol 65mg 22%
Sodium 734mg 32%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 5%
Protein 11g 22%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.