Crispy Southern Tomato Pie
A savory-sweet tomato pie with a buttery, crispy crust and a creamy mayo-cheese filling. Ready in under 20 minutes—no stewing required.
- Total time
- 18 min
- Servings
- 6
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 9-inch pie crust (store-bought, thawed if frozen)
- 3 medium Roma tomatoes, sliced 1/4-inch thick
- 1 cup sharp cheddar cheese, shredded
- ½ cup mayonnaise
- 3 tbsp fresh basil (or Italian seasoning)
- 3 tbsp green onions, sliced thin
Instructions
- 1
Preheat oven to 425°F. Line tomato slices on paper towels and blot dry—moisture is the enemy.
- 2
Spread pie crust in a 9-inch pie dish. Prick bottom with a fork to prevent bubbles.
- 3
Mix mayo, cheddar, basil, and green onions in a bowl until smooth and fragrant.
- 4
Spread mayo mixture evenly across the crust. Layer tomato slices on top, slightly overlapping.
- 5
Bake until crust edges are golden brown and filling is set, 12–14 minutes.
- 6
Cool for 2 minutes. Slice into wedges and serve warm or at room temperature.
Tools you’ll need
- 9-inch pie dish
- paper towels
- mixing bowl
- oven
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