This Southern Tomato Pie is a beloved classic—juicy ripe tomatoes layered in a flaky pie crust with fresh basil, sharp cheddar, and a creamy, savory topping that bakes to golden perfection. Every bite is rich, tangy, and bursting with summer flavor. It’s comforting, simple, and pairs beautifully with any Southern main dish or a light salad. This is the kind of recipe that feels like home and tastes like sunshine on a plate.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Ingredients
For the Tomatoes
- 4–5 medium ripe tomatoes, sliced ¼-inch thick
- 1 teaspoon salt (for draining)
- ½ teaspoon black pepper
For the Pie Base
- 1 (9-inch) deep-dish pie crust, pre-baked
- ½ cup sliced green onions (optional)
- ¼ cup fresh basil leaves, chopped
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
For the Topping
- ¾ cup mayonnaise
- 1 cup shredded sharp cheddar
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Directions
1. Prepare the Tomatoes
Place tomato slices on a paper towel–lined baking sheet.
Sprinkle with salt and let them sit for 15–20 minutes to draw out moisture.
Pat dry with clean paper towels — this prevents a soggy pie.
2. Pre-Bake the Crust
Bake your pie crust at 375°F (190°C) for 8–10 minutes until lightly golden.
Let cool completely.
3. Layer the Pie
Reduce oven temperature to 350°F (175°C).
In the cooled pie crust, layer:
- Half of the tomatoes
- Half the green onions (if using)
- Half the basil
- Half the cheddar + mozzarella
Repeat with the remaining layers.
Sprinkle with black pepper.
4. Make the Topping
In a small bowl, mix together:
- Mayonnaise
- Cheddar
- Flour
- Garlic powder
- Paprika
- Black pepper
Spread this mixture evenly over the top of the pie, covering the tomatoes completely.
5. Bake
Bake the pie for 35–40 minutes, or until the top is golden and bubbly.
Let the pie rest for 10–15 minutes before slicing — this helps it set properly.
6. Serve
Serve warm or at room temperature.
Pairs wonderfully with:
- Fried chicken
- Pork chops
- Collard greens
- A light garden salad
Chef’s Tips
- Use ripe tomatoes for best flavor — heirlooms are amazing in this.
- Add a pinch of cayenne for a little heat.
- Substitute half the mayo with sour cream for extra tang.
- For a sturdier pie, add a thin layer of cheese on the crust before adding tomatoes.