Name: The Best Southern Tomato Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern
Ingredients: Crust:; 1 frozen 9-inch deep-dish pie shell (store-bought; keep frozen until use); 1/4 cup shredded mozzarella or cheddar (sprinkled on the bottom to prevent sogginess); Tomato Layers:; 4 large ripe tomatoes (sliced 1/4-inch thick; Beefsteak or Roma); 1/3 cup fresh basil, chopped; Cheesy Topping:; 3/4 cup Duke’s mayonnaise; 3/4 cup shredded cheddar cheese; 3/4 cup shredded mozzarella cheese

Why You’ll Love This Recipe

Southern Tomato Pie is a classic that’s beloved for its delicious combination of fresh tomatoes, aromatic basil, and the creamy tang of a mayo-cheese topping. The crispy pie crust forms a barrier to keep the filling from getting soggy, and the balance of sharp cheddar, gooey mozzarella, and creamy mayonnaise creates a mouthwatering topping. This dish is easy to prepare and incredibly satisfying, making it a perfect dish for summer gatherings or a special family meal.

Ingredients

Crust
1 frozen 9-inch deep-dish pie shell (store-bought; keep frozen until use)
1/4 cup shredded mozzarella or cheddar (sprinkled on the bottom to prevent sogginess)

Tomato Layers
4 large ripe tomatoes (sliced 1/4-inch thick; Beefsteak or Roma)
1/3 cup fresh basil, chopped

Cheesy Topping
3/4 cup Duke’s mayonnaise
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The Best Southern Tomato Pie Recipe

Directions

Crisp the Crust: Preheat the oven to 400°F (200°C). Sprinkle the shredded mozzarella or cheddar evenly over the bottom of the frozen pie shell. Pre-bake for 5 minutes to set the crust and melt the cheese. Remove from the oven and set aside.
Prepare Tomatoes: Slice the tomatoes about 1/4-inch thick. Lay the slices in a single layer on a rack over a sheet pan or on paper towels. Lightly salt the tomatoes and let them rest for 10 minutes to draw out moisture. After 10 minutes, pat the tops of the tomatoes dry thoroughly.
Layer the Tomatoes and Basil: Arrange the salted, dried tomato slices in overlapping layers inside the pre-baked pie shell. Sprinkle the chopped basil evenly between the layers.
Make the Topping: In a bowl, combine Duke’s mayonnaise with the shredded cheddar and mozzarella cheeses. Stir until the mixture is thick and creamy.
Top & Bake: Spread the mayo-cheese mixture over the tomatoes, making sure to seal it to the edges of the crust. Place the pie on a baking sheet and bake for about 35 minutes, or until the top is golden and bubbly.
Cool: Allow the pie to cool on a wire rack for at least 30 minutes (preferably 1 hour) before slicing. This will help the filling set and allow for clean slices.

Servings and Timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 40 minutes
Cooling time: 30 minutes
Total time: 55 minutes

Variations

Cheese Swap: If you prefer a sharper flavor, you can use all cheddar cheese. For a milder taste, try using all mozzarella cheese.
Add a Twist: Try adding a layer of caramelized onions or roasted garlic for an extra depth of flavor.
Gluten-Free: Use a gluten-free pie crust if you need to make the dish gluten-free.

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 3 days.
Reheating: To keep the crust crispy, reheat the pie in the oven. Warm it in a preheated 350°F oven for 10-15 minutes, or until heated through.

FAQs

1. Can I use fresh mozzarella instead of shredded mozzarella?

Yes, fresh mozzarella can be used, but you may need to pat it dry to remove excess moisture before adding it to the pie.

2. Can I make this tomato pie ahead of time?

Yes, you can prepare and bake the pie ahead of time. Once cooled, cover and store in the fridge. Reheat it in the oven when you’re ready to serve.

3. What other types of tomatoes work for this recipe?

Beefsteak or Roma tomatoes work best, but you can also use heirloom or plum tomatoes for a different flavor profile.

4. Can I freeze this tomato pie?

Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 2 months. Bake from frozen, but you may need to adjust the baking time.

5. What type of pie crust should I use?

You can use any store-bought frozen deep-dish pie shell for convenience, but you can also make your own crust if preferred. A buttery, flaky crust works best for this dish.

6. How do I keep the pie crust from getting soggy?

The key to preventing a soggy crust is pre-baking the pie shell with shredded cheese on the bottom, which acts as a barrier between the tomatoes and the crust.

7. Can I add other herbs to the pie?

Yes, you can add other herbs like thyme, oregano, or rosemary to complement the basil for added flavor.

8. What can I serve with this tomato pie?

Tomato pie pairs wonderfully with a side salad or roasted vegetables. It can also be served as a main dish alongside some garlic bread.

9. Can I use mayonnaise from another brand?

While Duke’s mayonnaise is recommended for its tangy flavor, you can use other mayonnaise brands, though the flavor might vary slightly.

10. How do I slice the pie cleanly?

Be sure to allow the pie to cool for at least 30 minutes before slicing. This helps the filling set, which makes for cleaner slices.

Conclusion

The Best Southern Tomato Pie is a savory, flavorful dish that perfectly showcases the best of summer tomatoes. With its crispy crust, fresh basil, and creamy cheese-mayo topping, this pie is a true Southern classic. Whether served as a side dish or main course, it’s sure to be a hit at any gathering. Enjoy this easy-to-make, mouthwatering pie all summer long!