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!
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
**For a less watery tomato pie, I HIGHLY RECOMMEND salting the tomato slices and patting with paper towels (this extracts excess water from the tomatoes); for one added layer of protection, directly on top of the crust (1st layer--before the pimento cheese), layer 8 ounces of mozzarella ball slices to prevent a soggy crust.**
**Below are links to my Pie Crust and Pimento Cheese Recipes**
100% Whole Wheat Pie Crust
Kendallraye's Pimento Cheese