Go Back
paula-deen-tomato-pie-recipe

Paula Deen Tomato Pie Recipe

Paula Deen Tomato Pie Recipe is a classic Southern dish with fresh tomatoes, basil, cheese, and a flaky crust. Easy, delicious, and perfect for summer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 People
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 prepared pie crust
  • 3 –4 large ripe tomatoes
  • Salt
  • Fresh basil leaves
  • Green onions optional
  • 2 cups shredded cheddar cheese
  • 1 cup mozzarella cheese
  • ½ cup mayonnaise
  • Black pepper
  • Garlic powder

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Cutting board
  • Sharp chef’s knife
  • Measuring cups
  • Measuring spoons
  • Cheese grater (if using block cheese)
  • Colander or wire rack (for draining tomatoes)
  • Paper towels
  • Rubber spatula or spoon
  • Baking sheet (optional, to catch any drips)
  • Oven
  • Cooling rack

Method
 

Step 1: Prepare the Tomatoes
  1. Slice the tomatoes evenly and place them on paper towels. Sprinkle with salt and allow them to drain for 20–30 minutes. This important step removes excess moisture and prevents a soggy pie.
    pre-baked-pie-crust-for-tomato-pie
Step 2: Bake the Pie Crust
  1. Pre-bake the pie crust according to package directions until lightly golden. Allow it to cool slightly.
    pre-baked-pie-crust-for-tomato-pie
Step 3: Layer the Filling
  1. Arrange tomato slices in the crust.
  2. Add chopped basil and green onions between the layers. Season lightly with pepper.
    layer-tomatoes-and-basil-in-pie-crust
Step 4: Prepare the Cheese Mixture
  1. In a bowl, combine:
  2. Cheddar cheese
  3. Mozarella cheese
  4. Mayonnaise
  5. Garlic powder
  6. Mix until well blended.
    mix-cheddar-mozzarella-and-mayonnaise
Step 5: Top the Pie
  1. Spread the cheese mixture evenly over the tomatoes.
    spread-cheese-mixture-over-tomatoes
Step 6: Bake
  1. Bake at 350°F (175°C) for approximately 30–35 minutes, or until the top becomes bubbly and lightly browned.
  2. Allow the pie to rest for 10 minutes before slicing.
    bake-paula-deen-tomato-pie

Video

Notes

Drain the tomatoes well: Let the sliced tomatoes rest on paper towels for 20–30 minutes to remove excess moisture and prevent a soggy pie.