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Tomato Pie Recipe with layered ripe tomatoes, melted cheese, fresh basil, and a flaky golden crust.

Tomato Pie Recipe

Layers of ripe tomatoes, basil, and green onion topped with a creamy cheddar and mayonnaise mixture, baked in a flaky pie crust until golden. A classic Southern favorite.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pie crust, homemade or store-bought
  • 4 large tomatoes, sliced 1/4 inch thick
  • 1 tsp salt, for draining tomatoes
  • 1/3 cup thinly sliced green onion
  • 1/4 cup chopped fresh basil
  • 2 cups shredded sharp cheddar cheese
  • 1/3 cup mayonnaise
  • 2 tbsp sour cream
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp hot sauce, optional

Equipment

  • Pie Dish
  • Mixing Bowl

Method
 

  1. Blind bake the pie crust for 10 minutes.
  2. Drain salted tomato slices on paper towels for 20 minutes.
  3. Layer tomatoes, green onion, and basil into the crust twice.
  4. Spread the cheese and mayonnaise mixture over the top.
  5. Bake at 375°F for 30 to 35 minutes until golden.
  6. Cool for 20 minutes before slicing.

Notes

  • Drain tomatoes thoroughly to avoid a watery pie.
  • Blind bake the crust to prevent a soggy bottom.
  • Let the pie cool fully before slicing for clean cuts.
  • Best enjoyed fresh, as freezing is not recommended.