Pimento Cheese Bacon Tomato Pie, this savory, summertime pie recipe is wildly delicious!
This recipe is a mash-up of two classic Southern staples pimento cheese spread and tomato pie. But… hold on! It gets better! I added bacon. And, that, my friend, puts this recipe OVER-THE-TOP!!
Tomatoes, bacon, cheese, sour cream, and mayonnaise combine for one delicious recipe. When I first heard of a Tomato Pie I thought ‘there’s no way that’s good’. But, alas, it is. If you like tomato sandwiches, tomato tarts, or tomato casserole chances are you’ll like this pie.
PIMENTO CHEESE BACON TOMATO PIE
- You can make a homemade pie crust. I have two recipes for you, Never-Fail Pie Crust and Coconut Oil Pie Crust. Both are wonderful!
- As well, you can simply purchase a ready-made pie crust as I did.
- Furthermore, feel free to buy pimento cheese unless you have a favorite recipe that you want to make. My Jalapeno Pimento Cheese recipe is especially tasty. As well, if you don’t want jalapeno try Easy Pimento Cheese.
- My secret and most important tip for keeping the crust from getting soggy is two-fold. First, I blind bake the crust. This means that you pre-bake the crust without the filling. Instead, you fill the crust with parchment paper then baking beans (aka pie weights), and bake it. Next, I place brie cheese on top of the crust before I added the tomatoes. This creates a barrier and prevents the tomato juices from soaking into the crust. You can substitute any cheese for the brie.
- Another tip for preventing the crust from getting soggy is to drain the tomatoes really well. Salt the tomatoes, salt pulls out the liquid. However, if you salt the tomatoes, you probably don’t want to add salt anywhere else in the recipe.
- I have found through trial and error that this pie slices much better if you peel the tomatoes and dice (instead of slice) the tomatoes.
Ok, that’s it for the most important tips. Scroll down for the full recipe.
MORE RECIPES YOU’LL LOVE
- Old Fashioned Summer Squash Casserole
- Hominy Au Gratin
- Old Fashioned Blue Ribbon Pound Cake
- Traditional Southern Tomato Pie
- Baked ‘Fried’ Green Tomatoes
- Old School Southern Butter Pound Cake
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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- 2 cups tomatoes peeled & cubed, about 3 large or 4 medium
- 9 inch pie shell deep dish
- 2 -3 ounces brie sliced, or any cheese
- 1 cup pimento cheese store-bought or homemade
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise Duke's or Blue Plate
- 12 ounces real bacon bits or about 10 sliced cooked & crumbled
- ground black pepper
- green onion sliced, for garnish
- Preheat oven to 350°F. Blind bake the pie shell until lightly brown for about 9 minutes.
- Peel and slice tomatoes, place on paper towels. Salt and allow them to drain for a few minutes. Turn over the slices onto dry paper towels. Allow them to drain 9 to 10 minutes.
- Stir together black pepper, sour cream, and mayonnaise in a small bowl.
- Remove the pie crust from the oven and line with sliced brie cheese.
- Layer tomatoes on top of the cheese. Spread sour cream mixture on top of the tomatoes.
- Next, top with pimento cheese and bacon.
- Bake 30 minutes until lightly browned and cheese is melted.
- Remove from oven and sprinkle green onion slices on top. Cool slightly. Serve warm.