The Ultimate Southern Pimento Cheese Bacon Tomato Pie
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If you’re looking for the ultimate Southern comfort food recipe, this Pimento Cheese Bacon Tomato Pie delivers big flavor in every bite. Fresh tomatoes, creamy pimento cheese, crispy bacon, and melty cheese are layered into a flaky pie crust and baked until golden and bubbly.
This savory pie combines two Southern classics—pimento cheese and tomato pie—into one unforgettable dish. The addition of smoky bacon takes it completely over the top. Whether you’re serving it for brunch, lunch, a light dinner, or alongside grilled meats, this easy tomato pie recipe is always a crowd favorite.
Pimento Cheese Bacon Tomato Pie
The secret to a perfect tomato pie is preventing a soggy crust while maximizing flavor. By blind baking the crust, draining the tomatoes well, and adding a layer of cheese beneath the tomatoes, every slice holds together beautifully.
If you love fresh summer tomatoes and classic Southern recipes, this Pimento Cheese Bacon Tomato Pie belongs on your menu.
If you like tomato pie, you’ll also enjoy tomato tart and tomato casserole.
Why You’ll Love This Pimento Cheese Bacon Tomato Pie
- Perfect use for garden-fresh summer tomatoes
- Combines two Southern favorites: tomato pie and pimento cheese
- Crispy bacon adds smoky flavor and texture
- Great for brunch, lunch, dinner, or potlucks
- Easy to make with store-bought pimento cheese
- Can be prepared ahead of time
- Delicious served warm or at room temperature
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!
You can also 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 and Jalapeno Pimento Bacon Grilled Cheese recipes are especially tasty. Also, if you don’t want jalapeño, 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 to prevent the crust from getting soggy is to drain the tomatoes thoroughly. 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 and dice the tomatoes (instead of slicing them).
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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
- Old School Southern Butter Pound Cake
Ingredients for Pimento Cheese Bacon Tomato Pie
The full, printable recipe is at the bottom of this post.
- Fresh tomatoes – peeled, diced, and drained to prevent excess moisture
- Deep-dish pie crust – homemade or store-bought
- Brie cheese – creates a barrier that helps keep the crust crisp
- Pimento cheese – homemade or store-bought
- Sour cream or Greek yogurt – adds creaminess and tang
- Mayonnaise – Duke’s or Blue Plate work best
- Bacon – cooked until crisp and crumbled
- Black pepper
- Green onions for garnish
Frequently Asked Questions
I answer a few of the most commonly asked questions for you.
Yes. Assemble the pie several hours ahead and refrigerate. Bake just before serving.
Drain tomatoes thoroughly, blind bake the crust, and add a layer of cheese before adding tomatoes. These steps create a moisture barrier.
Absolutely. Store-bought pimento cheese works perfectly and saves time.
Roma tomatoes, beefsteak tomatoes, and heirloom tomatoes all work well as long as they are drained thoroughly.
Tomato pie is best enjoyed fresh. Freezing can change the texture of the tomatoes and filling.
What to Serve with Pimento Cheese Bacon Tomato Pie
Pimento Cheese Bacon Tomato Pie
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 9 inch pie crust deep dish
- 2 cups tomatoes peeled & cubed, about 3 large or 4 medium
- ¼ teaspoon black pepper
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise Duke's or Blue Plate
- 2 -3 ounces brie cheese sliced, or any cheese
- 1 cup pimento cheese store-bought or homemade
- 12 ounces bacon bits or about 10 sliced cooked & crumbled
- green onions sliced, for garnish
Instructions
- Preheat oven to 350°F. Blind bake the pie shell until lightly brown for about 9 minutes.9 inch pie crust
- As the crust is baking, peel and dice the tomatoes. Place them on paper towels. Salt the tomatoes and allow them to drain for a few minutes. Turn the tomatoes over on dry paper towels. Allow them to drain for another 9 to 10 minutes.2 cups tomatoes
- Stir together black pepper, sour cream, and mayonnaise in a small bowl.¼ teaspoon black pepper, ¼ cup sour cream, ¼ cup mayonnaise
- Remove the pie crust from the oven and line with sliced brie cheese.2 -3 ounces brie cheese
- Layer tomatoes on top of the brie. Spread the sour cream mixture on top of the tomatoes.
- Next, top with pimento cheese and bacon.1 cup pimento cheese, 12 ounces bacon bits
- Bake 30 minutes until lightly browned and cheese is melted.
- Remove from oven and sprinkle green onion slices on top. Cool for 5 to 10 minutes. Serve warm.green onions
Paula,I made this pie with my own quiche-pie crust and it turned to be the best savory pie ever the flavors you pick are simply delicious. I think I’ll going to make it for Mother’s Day again.
What a delightful way to combine two classics into a tasty recipe.