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Creamy Southern Tomato Pie Recipe with Easy Mayonnaise Topping

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A Southern tomato pie featuring a flaky buttery crust, ripe tomatoes, and a creamy, tangy mayonnaise topping that bakes into a golden, slightly crisp crust. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 1 unbaked 9-inch pie shell (store-bought or homemade flaky butter crust)
  • About 4 large ripe tomatoes (Roma or beefsteak)
  • 1 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 cup shredded sharp cheddar cheese (or Gruyère/mozzarella as alternatives)
  • ½ small sweet onion, finely chopped (Vidalia or Walla Walla)
  • 2 tablespoons fresh basil, chopped (or dried as substitute)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter (for sautéing onions and garlic)
  • Optional: pinch of cayenne or smoked paprika for subtle kick

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the pie crust: place store-bought crust into a 9-inch pie dish and crimp edges or roll out homemade dough and fit into pan. Chill in fridge while prepping filling.
  3. Slice tomatoes about ¼ inch thick using a sharp knife. Lay on paper towels, lightly salt to draw out moisture, let sit 15-20 minutes, then pat dry.
  4. Heat olive oil or butter in a skillet over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add minced garlic for last minute, stirring constantly. Remove from heat and cool slightly.
  5. In a large bowl, combine mayonnaise, shredded cheddar, sautéed onions and garlic, chopped basil, salt, and pepper. Stir until well blended.
  6. Layer the pie: arrange a layer of tomato slices at the bottom of the crust. Spread half the mayo-cheese mixture evenly over tomatoes. Repeat with another layer of tomatoes and top with remaining mixture. Keep layers even but not packed tight.
  7. Bake pie on middle oven rack for 40-45 minutes until topping is golden and bubbly and crust edges are crisp and brown. Cover edges with foil halfway through if browning too fast.
  8. Cool pie on a rack for at least 15 minutes before slicing to allow filling to set.

Notes

Salting and patting tomatoes dry is crucial to avoid soggy crust. Sprinkling cornmeal on crust before layering tomatoes helps absorb moisture. Rest pie before slicing for best texture. Use sharp cheddar for flavor balance. Cover crust edges with foil if browning too quickly. Reheat slices in oven to maintain topping texture; avoid microwave.

Nutrition

Keywords: tomato pie, southern tomato pie, mayonnaise topping, creamy tomato pie, summer recipe, savory pie, sharp cheddar, flaky crust

Find it online: https://juliamadeit.com/creamy-southern-tomato-pie-recipe-with-easy-mayonnaise-topping/