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Easy Southern Tomato Pie Recipe with Cheddar, Basil, and Parmesan

Easy Southern Tomato Pie

A classic savory Southern pie made with ripe tomatoes, mayonnaise, sharp cheddar, mozzarella, Parmesan, basil, and a golden prebaked crust. Salting and blotting the tomatoes helps create a sliceable pie instead of a watery one.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust and Tomatoes
  • 1 crust Refrigerated or homemade 9-inch piecrust
  • 4 tomatoes, about 1 1/2 to 2 pounds total Medium ripe tomatoes
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon, divided Freshly ground black pepper
Cheese Filling
  • 1 cup Shredded sharp cheddar cheese
  • 1/2 cup Shredded mozzarella cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Finely grated Parmesan cheese
  • 2 tablespoons, plus more for garnish Fresh basil, chopped
Optional Addition
  • 1/4 cup Finely chopped yellow onion or green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Fit the piecrust into a 9-inch pie plate, prick the bottom with a fork, and prebake for 10 to 12 minutes, until just lightly golden; let it cool slightly.
  2. Slice the tomatoes about 1/4 inch thick and arrange them on paper towels. Sprinkle with about 1/2 teaspoon of the salt, let them stand for 15 to 20 minutes, and blot them thoroughly dry.
  3. In a bowl, combine the mayonnaise, cheddar, mozzarella, Parmesan, chopped basil, remaining salt, and black pepper. Stir in the optional chopped onion if using.
  4. Layer half of the tomatoes in the slightly cooled crust. Spoon half of the cheese-mayonnaise mixture over the tomatoes, then repeat with the remaining tomatoes and topping.
  5. Bake at 375°F for 35 to 45 minutes, until the filling is bubbling and the top is browned. Watch the crust near the end and loosely cover the edge with foil if it darkens too quickly.
  6. Cool the pie for at least 15 to 20 minutes before slicing so the filling can set. Garnish with additional fresh basil and serve warm or at room temperature.

Notes

The most important preparation step is removing moisture from the tomatoes. Salt, rest, and thoroughly blot the slices before layering them. For especially juicy tomatoes, prebake the empty crust with pie weights for about 10 minutes. Refrigerate leftovers and gently reheat them in the oven for the best crust texture.