Southern Pimento Cheese Tomato Pie
Look no further! You have finally found the perfect recipe for Tomato Pie! Adding pimento cheese to tomato pie only enhances the flavors and creates a memorable tried and true recipe for you to enjoy any day of the year!
This Tomato Pie is a crowd pleaser! It can be served as a main dish or can easily become a side dish to any meal. Now, I am fully aware that tomatoes are fruits; HOWEVER, I have listed this recipe under “Vegetables” on my site, Darlin South, BECAUSE most recipes involving tomatoes are savory rather than sweet….(I don’t know y’all, it just makes sense to me, lol). Pictured below are the ingredients you will need to create my recipe for Southern Pimento Cheese Tomato Pie. (Side Note: I highly recommend using my recipes for 100% Whole Wheat Pie Crust and Kendallraye’s Pimento Cheese to REALLY bring your tomato pie to next-level EPIC!)
If not done already; pierce the uncooked pie crust with a fork and par-bake in the oven at 350° Fahrenheit for 11 minutes. You can easily use a standard frozen store-bought pie crust…..but I firmly believe homemade is best in every scenario. Allow crust to cool on a cooling rack for 5-10 minutes. Reduce oven heat to 325° Fahrenheit. Slice green onions, sweet onion and tomatoes; set aside. **See notes for tomato preparation as well as a method for preventing a soggy crust.**
In a stand mixer, combine (on low speed) the pimento cheese, mozzarella and parmesan.
Spread a thin layer of the cheese mixture in the bottom of the crust.
Layer with tomatoes; then onions; sprinkle basil, salt and pepper.
Spread a second layer of the cheese mixture and layer again with tomatoes; then onions; sprinkle basil, salt and pepper. Spread one last layer of the cheese mixture on top and sprinkle with basil and green onion.
Bake for 35 minutes or until bubbly and browned on top. Let pie cool on a cooling rack for 15 minutes before serving.
XOXO,
Kendallraye
Southern Pimento Cheese Tomato Pie
Equipment
- Stand Mixer
- Pie Pan
Ingredients
- 1 100% Whole Wheat Pie Crust See Note
- 1 cup Kendallraye's Pimento Cheese See Note
- 1/2 cup Parmesan Cheese Freshly Grated
- 1/2 cup Mozzarella Cheese Shredded
- 1/2 cup DUKE's Mayonnaise
- 1/2 cup Green Onions Thinly Sliced
- 1/2 Sweet Onion Thinly Sliced
- 1 Tablespoon Dried Basil
- 3 Large Tomatoes Thinly Sliced
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper Freshly Cracked
Optional
- 8 ounces Mozzarella Ball Sliced
Instructions
- If not done already; pierce the crust with a fork and par-bake in the oven at 350°F for 11 minutes.
- Allow crust to cool on a cooling rack for 5-10 minutes.
- Reduce oven heat to 325°F.
- Slice green onions, sweet onion and tomatoes; set aside.
- In a stand mixer, combine (on low speed) the pimento cheese, mozzarella and parmesan.
- Spread a thin layer of the cheese mixture in the bottom of the crust.
- Layer with tomatoes; then onions; sprinkle basil, salt and pepper.
- Spread a second layer of the cheese mixture and layer again with tomatoes; then onions; sprinkle basil, salt and pepper.
- Spread one last layer of the cheese mixture on top and sprinkle with basil and green onion.
- Bake for 35 minutes or until bubbly and browned on top.
- Let pie cool on a cooling rack for 15 minutes before serving.
Notes
