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Southern Tomato Pie
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Southern tomato pie with creamy cheesy custard on flaky crust, ideal for summer gatherings or brunch.
Ingredients:
  • 0.5 (14.1 ounce) package refrigerated pie crusts, at room temperature
  • 3 medium tomatoes
  • 1.25 teaspoons kosher salt, divided
  • 0.5 cup mayonnaise
  • 2 ounces cream cheese, softened
  • 1.5 cups shredded sharp Cheddar cheese, divided
  • 1 large egg, lightly beaten
  • 1 tablespoon all-purpose flour
  • 1 large clove garlic, minced
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground black pepper
  • 0.25 cup shredded Parmesan cheese
  • 1 tablespoon thinly sliced fresh basil
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while skillfully shaping a pie crust into a 9-inch pie plate, ensuring it covers the bottom and sides perfectly. Neatly tuck the crust edges under and create a decorative crimp. Cover the crust with parchment paper, allowing a 3-inch overhang, and fill it with pie weights or dried beans.
  • In a preheated oven, bake for 10 minutes. Remove parchment paper and pie weights gently. Return to the oven and bake until the crust turns a light golden brown, for an additional 5 to 8 minutes. Transfer to a wire rack and let cool to room temperature for approximately 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Slice the tomatoes into 1/4-inch thick slices and lay them in a single layer on paper towels. Sprinkle with 3/4 teaspoon of salt and let them sit for 20 minutes. Pat dry with paper towels before using.
  • Combine mayonnaise and cream cheese until smooth, then gently mix in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until fully incorporated.
  • Spread half of the flavorful Cheddar mixture over the pie crust, layer with a third of the vibrant tomato slices, repeat with the rest of the Cheddar mixture and more tomato slices, then finish with the remaining tomato slices. Sprinkle with Parmesan and the rest of the Cheddar cheese for an irresistible finish.
  • Bake the pie in a preheated oven at 350°F until the filling is firm and lightly golden on top, for about 30-35 minutes. If necessary, cover the crust with foil to avoid over-browning. Allow the pie to rest for at least 30 minutes before serving. Just before serving, top with a sprinkle of thinly sliced basil for a fresh finish.

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