Tomato Pie That Slaps
Buttery pie crust filled with fresh summer tomatoes, melted cheese, and crispy basil—baked until the edges bubble golden. This is the Southern tomato pie that went viral.
- Total time
- 28 min
- Servings
- 8
- Calories
- 385
- Protein
- 11g
Ingredients
- 1 sheet unbaked 9-inch pie crust
- 1.5 lbs fresh tomatoes (about 4 medium, sliced 1/4-inch thick)
- 1.5 cups sharp cheddar cheese, shredded
- ½ cup mayonnaise
- ½ cup fresh basil leaves
- 1 medium yellow onion, thinly sliced
- ¼ cup Parmesan cheese, grated
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Place pie crust in a 9-inch pie dish, prick the bottom with a fork.
- 2
Pat tomato slices dry with paper towels to remove excess moisture.
- 3
Toss sliced onion with salt and pepper, then layer half the tomatoes, then half the onion into the crust.
- 4
Mix mayo, cheddar, Parmesan, and half the basil in a bowl. Spread over tomato layer.
- 5
Top with remaining tomatoes and onion. Bake 22 minutes until edges are golden and filling bubbles.
- 6
Remove from oven, scatter remaining basil on top, let cool 3 minutes before slicing.
Tools you’ll need
- 9-inch pie dish
- paper towels
- mixing bowl
- oven
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