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Creamy Southern Tomato Pie Recipe with Basil and Cheese

creamy southern tomato pie - featured image

A creamy, cheesy southern tomato pie featuring fresh basil and ripe tomatoes, delivering a perfect balance of rich and fresh flavors in a flaky pie crust.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust
  • 45 medium ripe tomatoes, sliced
  • 1 teaspoon kosher salt
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Slice tomatoes into 1/4-inch thick rounds and arrange on a large plate or tray. Sprinkle evenly with 1 teaspoon kosher salt and let sit for 20-30 minutes to draw out excess moisture.
  2. Preheat oven to 375°F (190°C).
  3. Place pie crust into a 9-inch pie dish and prick the bottom with a fork a few times to prevent bubbles. Optionally blind bake for 5-7 minutes for a firmer base.
  4. In a medium bowl, combine softened cream cheese, mayonnaise, grated sharp cheddar, grated Parmesan, black pepper, and garlic powder. Whisk until smooth and creamy.
  5. Pat salted tomatoes dry with paper towels to remove excess juice. Spread half of the creamy cheese mixture evenly over the bottom of the crust.
  6. Arrange a layer of tomato slices on top, then sprinkle with chopped fresh basil.
  7. Repeat with remaining cheese mixture and tomatoes, finishing with a sprinkle of basil and an extra handful of cheddar cheese on top.
  8. Bake on the middle rack for 35-40 minutes, or until the top is bubbly and golden brown and the crust is crisp.
  9. Remove from oven and let cool on a rack for at least 15 minutes before slicing and serving.

Notes

Salting the tomatoes and letting them rest for 20-30 minutes is essential to prevent a soggy crust. Pat tomatoes dry before layering. Optionally blind bake the crust for extra crispness. Let the pie rest for at least 15 minutes after baking to set the filling. Use a serrated knife to slice for clean edges. If tomato juices pool during baking, gently blot with a paper towel.

Nutrition

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