Classic Southern Tomato Pie with Cream Cheese and Bacon
A savory Southern tomato pie featuring a flaky pie crust layered with ripe tomatoes, creamy cheese filling, crispy bacon, and fresh herbs. Baked to perfection for a delightful lunch dish that balances tangy, creamy, and smoky flavors.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Topping
Let’s make it
Preparation
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
Filling Preparation
In a medium bowl, combine softened cream cheese, mayonnaise, and Dijon mustard. Mix until smooth and creamy. Stir in the sliced green onions and crumbled bacon, reserving a small amount of bacon for topping.
Assembly
Spread the cream cheese mixture evenly over the bottom of the pie crust.
Assembly
Layer the sliced tomatoes over the cream cheese mixture in a single, slightly overlapping layer. Season the tomatoes lightly with salt and black pepper to taste.
Assembly
Sprinkle the shredded sharp cheddar cheese evenly over the tomatoes. Top with the reserved bacon and chiffonade fresh basil leaves for added flavor and color.
Baking and Finishing
Bake the pie in the preheated oven for 30 to 35 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Remove from oven and let cool for 10 minutes before slicing.
Tips & notes
For best flavor, use the ripest tomatoes you can find and drain them well to prevent a soggy crust. Letting the pie rest after baking allows the filling to set and makes slicing easier.
Saving it for later
Store leftovers tightly covered in the refrigerator for up to 3 days. The crust may soften slightly but the flavors will remain delicious.
Reheating
Reheat individual slices in a preheated 350°F (175°C) oven for about 10-12 minutes until warmed through. Avoid microwaving to keep the crust from becoming too soggy.
