Ripe summer tomatoes, a blanket of melty cheddar and mozzarella, and a tangy mayonnaise topping come together in this Southern Tomato Pie Recipe.
It is the dish that shows up at potlucks and church suppers all across Alabama, Mississippi, and Georgia every August.
I grew up thinking pie only meant dessert until a neighbor handed me a warm slice of this one straight off her kitchen counter.
One bite and I finally understood why Southern cooks have been making it for generations.
This version keeps things simple and reliable, with a flaky crust, juicy tomatoes that will not turn the whole thing soggy, and a cheese topping that bakes up golden and bubbly.
It works for a laid back weeknight and it holds its own at a summer cookout.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This pie takes its cues from my classic Tomato Pie Recipe, with a few Southern touches folded in that make it extra special.
Why You’ll Love This Southern Tomato Pie Recipe
This is the kind of recipe that turns a basket of garden tomatoes into something genuinely special.
It leans on just a handful of ingredients, most of which you probably already have on hand.
The filling bakes up rich and creamy, and the crust stays crisp underneath thanks to a couple of easy tricks.
It is a savory pie through and through, and it never fails to surprise people who have not tried tomato pie before.
- Comes together with pantry staples and one trip to the produce stand
- The cheesy mayonnaise topping bakes into a golden, bubbly layer with no trace of raw mayo flavor
- A par-baked crust and well-drained tomatoes mean no soggy bottom
- Perfect for using up a summer glut of ripe tomatoes
- Just as good served warm, room temperature, or straight from the fridge
Another favorite: Summer Tomato Pie Recipe
Ingredients
Every ingredient here earns its place, from the ripe tomatoes down to the tangy mayonnaise that holds the cheese topping together.
Measure the cheeses in advance so assembly goes quickly once the tomatoes are drained.
- 1 unbaked 9 inch deep dish pie crust, homemade or store bought
- 3 to 4 large ripe tomatoes, about 2 pounds, sliced 1/4 inch thick
- 1 teaspoon kosher salt, for drawing moisture out of the tomatoes
- 1 cup Duke’s Mayonnaise
- 1 cup shredded sharp cheddar cheese, grated from a block
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 3 green onions, thinly sliced
- 2 tablespoons fresh basil, chopped, plus extra whole leaves for garnish
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
The tomatoes and basil in this pie remind me a lot of the filling in my Spinach And Tomato Frittata, just dressed up for a crust instead of eggs.
Kitchen Equipment Needed
Nothing here is fancy, but a couple of the right tools make the difference between a soggy pie and one with a crisp, sturdy crust.
- Deep Dish Pie Plate
- Pie Weights or dried beans
- Box Grater
- Mixing bowls
- Baking sheet
- Parchment paper
- Paper towels or a clean kitchen towel
Read Also: Tomato Basil Chicken Skillet Recipe
Recommended Products for This Recipe
These are a few products I reach for myself when I make this pie, based on what has actually made the process easier over the years.
1. Duke’s Mayonnaise
This is the mayonnaise most Southern tomato pie recipes are built around, and it makes a real difference in the final flavor.
It has a tangier, less sweet profile than a lot of other brands, which keeps the cheese filling from tasting flat.
2. Emile Henry Ceramic Deep Dish Pie Dish
A heavy ceramic dish holds heat evenly, which helps the crust cook through instead of staying pale and soft on the bottom.
It also goes straight from the oven to the table, which is handy for a dish meant to be shared.
3. Ceramic Pie Weights
Dried beans work in a pinch, but reusable ceramic weights heat more evenly and give the crust edges a cleaner, more even par-bake.
They are a small investment that pays off every time you blind bake a crust.
4. OXO Good Grips Box Grater
Freshly grated cheese from a block melts far more smoothly than pre-shredded bags, which are coated in anti-caking starch.
A sturdy box grater with a comfortable handle makes quick work of both the cheddar and the mozzarella.
This same grated cheese approach is one I lean on constantly, including in my Tomato Basil Pasta Recipe, where freshly grated parmesan makes all the difference.
Step-by-Step Instructions: How to Make Southern Tomato Pie
1. Salt and drain the tomatoes
- Slice the tomatoes into rounds about 1/4 inch thick.
- Lay the slices in a single layer on a baking sheet lined with a few layers of paper towels.
- Sprinkle both sides evenly with the kosher salt.
- Let the tomatoes rest for 20 to 30 minutes so the salt can draw out excess moisture.
- Blot the tops dry with fresh paper towels right before you use them, pressing gently so you do not tear the slices.
2. Par-bake the pie crust
- Preheat the oven to 400 degrees Fahrenheit.
- Fit the unbaked pie crust into the deep dish pie plate and crimp the edges however you like.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then carefully lift out the parchment and weights.
- Return the crust to the oven for 5 more minutes, until the bottom looks dry and just starts to turn light golden.
- Set the crust aside to cool slightly while you prepare the filling. Reduce the oven temperature to 375 degrees Fahrenheit.
3. Make the cheese and mayonnaise topping
- In a large mixing bowl, combine the Duke’s Mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, and grated parmesan cheese.
- Add the minced garlic, black pepper, and garlic powder.
- Stir everything together until it forms a thick, evenly combined mixture. Set it aside at room temperature.
4. Layer the tomatoes, basil, and onions
- Arrange half of the drained tomato slices in a single layer over the bottom of the par-baked crust, overlapping slightly if needed.
- Scatter half of the chopped basil and half of the sliced green onions over the tomatoes.
- Repeat with the remaining tomato slices, basil, and green onions.
5. Add the cheese topping and bake
- Spoon the cheese and mayonnaise mixture over the top of the layered tomatoes.
- Use a spatula to spread it into an even layer that reaches all the way to the edges of the crust, sealing in the tomatoes underneath.
- Place the pie on a baking sheet to catch any drips, then bake for 35 to 40 minutes, until the top is deep golden brown and bubbling.
- If the crust edges start to brown too quickly, loosely tent them with foil for the last 10 minutes.
6. Cool and serve
- Remove the pie from the oven and let it rest for at least 20 minutes before slicing.
- Garnish with a few whole basil leaves.
- Slice into wedges and serve warm or at room temperature.
You might also enjoy: Cucumber Tomato Salad Recipe
Tips for The Best Southern Tomato Pie
A few small details make the difference between a great tomato pie and a merely good one.
Most of it comes down to controlling moisture and giving the pie time to set.
- Choose the ripest, most flavorful tomatoes you can find, since they are the star of the dish
- Do not skip the salting and draining step, it is what keeps the crust from turning soggy
- Grate your own cheese from a block rather than using pre-shredded bags for a smoother melt
- Let the pie rest for a full 20 minutes before slicing so it holds together on the plate
- If your tomatoes are especially juicy, add an extra 10 minutes of draining time
I picked up a similar low and slow approach to cheese sauces while working out my Spinach Tomato Tortellini Recipe.
Serving Suggestions
Southern Tomato Pie is hearty enough to be a light lunch on its own, paired with something crisp and simple on the side.
It also works well as a side dish alongside grilled meats at a summer cookout.
- A simple green salad with a light vinaigrette
- Fresh corn on the cob or a scoop of creamed corn
- Iced tea or lemonade for a true Southern lunch
- Grilled chicken or pork chops for a heartier plate
- A cup of chilled gazpacho for an all tomato summer spread
Read Also: Sun Dried Tomato Pasta Salad
Variations of Southern Tomato Pie
Once you have the basic method down, this pie is easy to adapt to what you have on hand or what you are craving.
Here are a few ways cooks across the South put their own spin on it.
- Add a few strips of cooked, crumbled bacon between the tomato layers
- Swap in pimento cheese for the cheddar and mozzarella mixture for a true pimento cheese pie
- Use a mix of heirloom tomatoes in different colors for a striking presentation
- Stir a spoonful of Dijon mustard into the cheese mixture for extra tang
- Make individual hand pies in a muffin tin using the same filling
The tomato and cheese combination here is close cousins with my Tomato Soup Recipe, which leans on the same ripe, in season tomatoes.
Storage and Reheating
This pie holds up well in the fridge, though the crust will soften slightly over time since tomatoes continue to release moisture.
It is still worth keeping leftovers, since the flavor only gets better as it sits.
- Store leftover slices covered in the refrigerator for up to 3 days
- Reheat individual slices in a 350 degree Fahrenheit oven for about 10 minutes to re-crisp the crust
- Avoid microwaving if possible, since it tends to make the crust soggy
- This pie does not freeze well due to the high moisture content of the tomatoes
Another favorite: Tomato Egg Drop Soup Recipe
Nutritional Facts
Nutrition will vary depending on your exact crust and cheese choices, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 420
- Protein: 13 grams
- Carbohydrates: 21 grams
- Fat: 31 grams
- Saturated Fat: 12 grams
- Sodium: 540 milligrams
- Fiber: 2 grams
- Sugar: 3 grams
The tomato heavy filling in this pie is a lot like what goes into my Parmesan Tomato Tortellini Soup, another dish where ripe tomatoes carry most of the flavor.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients bring some genuine nutritional upside along with all that flavor.
Tomatoes in particular are a nutritional powerhouse hiding inside a very indulgent pie.
- Tomatoes are rich in vitamin C, potassium, and the antioxidant lycopene
- Basil contains vitamin K and has natural anti-inflammatory compounds
- Garlic offers allicin, a compound linked to immune support
- Cheese provides calcium and protein, which help with satiety
- Green onions add small amounts of vitamin A and vitamin K
Another favorite: Sun Dried Tomato Lasagna Soup
FAQs About Southern Tomato Pie
1. Can I use a store-bought pie crust?
Yes, a store-bought deep dish pie crust works perfectly well here and saves you a good amount of time.
Just make sure to par-bake it fully before adding the tomatoes, since a raw crust will not hold up under the moisture.
2. Why did my tomato pie turn out watery?
This almost always comes down to skipping or rushing the salting and draining step.
Give the tomato slices the full 20 to 30 minutes to release their liquid, and blot them dry before layering.
3. Can I make this pie ahead of time?
You can assemble the filling and prep the tomatoes a few hours ahead and refrigerate them separately.
It is best to bake the pie fresh, though it also reheats reasonably well the next day.
4. What kind of tomatoes work best?
Firm, ripe slicing tomatoes or heirloom varieties both work well.
Avoid tomatoes that feel overly soft or watery, since they will add too much extra moisture to the pie.
5. Is Southern Tomato Pie served hot or cold?
It can be enjoyed either way, though most Southern cooks serve it warm or at room temperature rather than straight out of the oven.
Letting it rest also helps the slices hold their shape.
You might also enjoy: Cucumber Tomato Pasta Salad Recipe
Southern Tomato Pie
Ingredients
- 1 unbaked 9 inch deep dish pie crust homemade or store bought
- 3 large ripe tomatoes about 2 pounds, sliced 1/4 inch thick
- 1 teaspoon kosher salt for drawing moisture out of the tomatoes
- 1 cup Duke’s Mayonnaise
- 1 cup sharp cheddar cheese shredded, grated from a block
- 1 cup mozzarella cheese shredded
- 0.25 cup parmesan cheese grated
- 3 green onions thinly sliced
- 2 tablespoons fresh basil chopped, plus extra whole leaves for garnish
- 2 cloves garlic minced
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
Equipment
- Deep Dish Pie Plate 9 inch
- Pie weights or dried beans
- Box grater
- Mixing bowls
- Baking sheet
- Parchment paper
- Paper towels or a clean kitchen towel
Method
- Slice tomatoes into 1/4 inch thick rounds. Lay in a single layer on a baking sheet lined with paper towels. Sprinkle both sides evenly with kosher salt and let rest for 20-30 minutes. Blot tops dry with fresh paper towels before using.
- Preheat oven to 400°F. Fit pie crust into deep dish pie plate and crimp edges. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment. Bake 5 more minutes until bottom is dry and light golden. Set aside to cool. Reduce oven temperature to 375°F.
- In a large mixing bowl, combine mayonnaise, cheddar, mozzarella, parmesan, minced garlic, black pepper, and garlic powder. Stir until thick and evenly combined. Set aside at room temperature.
- Arrange half of the drained tomato slices in a single layer over the bottom of the par-baked crust. Scatter half of the chopped basil and half of the sliced green onions over the tomatoes. Repeat with remaining tomatoes, basil, and green onions.
- Spoon cheese mixture over the layered tomatoes and spread into an even layer reaching all the way to the edges. Place pie on a baking sheet and bake for 35-40 minutes until deep golden brown and bubbling. Tent edges with foil if browning too quickly.
- Remove from oven and let rest for at least 20 minutes before slicing. Garnish with whole basil leaves. Serve warm or at room temperature.
Nutrition
Notes
- Choose the ripest, most flavorful tomatoes you can find, since they are the star of the dish.
- Do not skip the salting and draining step, it is what keeps the crust from turning soggy.
- Grate your own cheese from a block rather than using pre-shredded bags for a smoother melt.
- Let the pie rest for a full 20 minutes before slicing so it holds together on the plate.
- If your tomatoes are especially juicy, add an extra 10 minutes of draining time.
- Store leftover slices covered in the refrigerator for up to 3 days.
- Reheat individual slices in a 350°F oven for about 10 minutes to re-crisp the crust.
- Avoid microwaving if possible, since it tends to make the crust soggy.
- This pie does not freeze well due to the high moisture content of the tomatoes.
- Swap in pimento cheese for the cheddar and mozzarella mixture for a true pimento cheese pie.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Southern Tomato Pie is one of those recipes that seems unusual on paper and then wins everyone over after the first bite.
It captures everything good about late summer tomatoes in one warm, cheesy slice.
Give it a try the next time your counter is overflowing with ripe tomatoes.
I would love to hear how it turns out for you, so drop a comment below or share a photo if you make it.
Recommended:
- Southern Fried Chicken Recipe
- Southern Baked Spaghetti Recipe
- Cornbread Biscuits Recipe
- Buttermilk Cornbread Recipe
- Biscuits And Gravy Breakfast Casserole
