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Tomato Pie with Pimento Cheese Topping

Southern Tomato Pie

JC Phelps
Southern tomato pie is a delicacy. Try my version, which is topped with pimento cheese -- it's sure to be a summertime favorite!
5 from 99 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course brunch, Main Course
Cuisine American, Southern
Servings 16 servings
Calories 359 kcal

Ingredients
  

  • 2 pre-baked pie crusts
  • 3-4 medium tomatoes sliced
  • 1 c Duke's Mayonnaise
  • 8 oz sharp cheddar
  • 8 oz monterey jack
  • 8 oz parmesan
  • 4 oz diced pimentos drained
  • ¼ vidalia onion grated
  • dijon mustard for basting
  • garlic powder to taste
  • black pepper to taste
  • kosher salt to taste
  • sugar to taste
  • basil for garnish

Instructions
 

  • Preheat oven to 350F.
  • Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it won’t make the pie sweet). Place a second paper towel on top of the tomatoes and leave them for 5-10 minutes. Carefully apply pressure to get rid of remaining juice out of tomatoes; be careful to not squish tomatoes with applied force.
  • In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, garlic powder, and black pepper. Mix well.
  • Press a fork around the bottom of the pie crust to allow for better ventilation. Using a brush or a spoon, apply a thin layer of Dijon mustard to the pie crust, completely covering. Add a layer of tomatoes and top with pimento cheese mixture.
  • Bake for 20 minutes and broil for 2; remove pie from oven when the top is perfectly browned.
  • Top with basil + enjoy!

Notes

  1. Be sure to dry your tomatoes as directed in the instructions; if you don’t, the pie will be soggy.
  2. A shortcut that I take with this recipe is purchasing pre-baked pie crusts. You can certainly make your own, but I am of the opinion that it is not worth the time or the effort. You’ll want to purchase an already-baked crust because the pie will only be in the oven long enough to heat the pie + brown the topping.
  3. This is definitely a summertime recipe, as the best tomatoes are found during garden season. However, you can make it year-round. Just use the best tomatoes that you can find!
  4. Basting the pie crust with Dijon mustard is my secret trick; it really elevates the flavor. Try it once and you won’t go back!

Nutrition

Calories: 359kcalCarbohydrates: 11gProtein: 13gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 581mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 371IUCalcium: 379mgIron: 1mg
Keyword how to make tomato pie, southern recipes, southern tomato pie, the best southern tomato pie, tomato pie
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