Tomato Pie with Bacon is creamy and packed with ripe summer tomato slices, salty bacon, and a blend of mozzarella and cheddar cheeses, all baked in a buttery pie crust.
For a savory, comforting summer dish, a tomato pie is hard to beat.
This version builds on a classic tomato pie by adding crispy bacon for extra savory depth. Fresh, flavorful tomatoes are the key — homegrown or farmers market tomatoes give the best results.
Classic Southern Recipe
Tomato pie is a beloved Southern summer dish. It celebrates peak-season tomatoes in a way similar to favorites like a tomato sandwich with mayonnaise or a BLT. This pie captures that same combination: juicy tomatoes, bacon, and a creamy mayonnaise-based filling.
Tomato pie can be served warm, at room temperature, or chilled; choose the temperature you prefer. For the most flavor, use vine-ripened or home-grown tomatoes rather than supermarket ones.
Recipe Tip
Salt the tomato slices and let them rest in a colander for about 10 minutes. This draws out excess moisture. Blot the slices dry with paper towels before assembling the pie to avoid a soggy filling.
More Ways To Cook Summer Tomatoes
- Marinated Tomatoes
- Creamy Tomato and Cucumber Salad
- Tomato Tuna Melt
- Marinated Tomato, Cucumber and Onion Salad
- Tomato Cracker Salad
Tomato Pie with Bacon
15 minutes
35 minutes
8
Ingredients
- 1 (9-inch) deep dish frozen pie crust
- 1 egg white, lightly beaten
- 3 large ripe tomatoes, cut into 1/2-inch slices
- kosher salt
- freshly ground black pepper
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon dried basil
- 2 green onions, sliced
- 6 slices bacon, cooked and crumbled
Instructions
- Let the pie crust sit at room temperature for 20 minutes. Preheat the oven to 375°F (190°C).
- Poke the bottom of the pie crust with a fork. Brush the crust with the beaten egg white and bake for 12 minutes. Remove and let cool.
- Place the tomato slices in a colander and sprinkle with kosher salt. Let sit about 10 minutes, then blot dry with paper towels.
- Season the tomato slices with freshly ground black pepper to taste and arrange them in the cooled pie crust, reserving three slices for the top.
- In a medium bowl, mix together the mayonnaise, shredded mozzarella, shredded cheddar, dried basil, sliced green onions, and half of the crumbled bacon. Spread this mixture over the tomatoes in the crust.
- Arrange the reserved three tomato slices on top and sprinkle with the remaining bacon.
- Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes, until the filling is set and the top is lightly golden. Let cool slightly before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Did you make this?
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