love a dish that screams summer? This Paula Deen tomato pie recipe is your answer. It’s cheesy, flaky, and full of fresh flavors. Ripe tomatoes meet a creamy custard in a golden crust.
Perfect for brunches or picnics. Try this Paula Deen tomato pie recipe today. You’ll make it again and again.
My Story With This Comforting Tomato Pie
I first tasted tomato pie at a family reunion in Georgia. My aunt pulled it from the oven, hot and bubbly. The smell hit me—fresh tomatoes, sharp cheddar, and basil.
One bite, and I was hooked. It reminded me of lazy summer days picking veggies from Grandma’s garden.
Years later, I tinkered with Paula Deen’s famous version. I added a pinch of my secret spice.
Now, it’s my go-to for potlucks. Friends beg for the recipe. It brings people together, slice after slice. What’s your favorite comfort food memory?
Equipment List
- 9-inch pie dish
- Mixing bowl
- Rolling pin (for crust)
- Knife and cutting board
- Colander (for draining tomatoes)
- Whisk
- Oven mitts
- Measuring cups and spoons
- Cheese grater
Recipe Overview
- Recipe Name: Paula Deen Tomato Pie Recipe
- Servings: 8
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Course: Side Dish or Main
- Cuisine: Southern American
- Calories: 320 kcal per serving
Ingredients for Paula Deen Tomato Pie Recipe
For the crust (makes 1 pie):
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1/2 tsp salt
For the filling:
- 5-6 large ripe tomatoes (about 2 lbs), sliced 1/4-inch thick
- 1 tsp salt (for tomatoes)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise (full-fat for creaminess)
- 1/4 cup chopped fresh basil
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a kick)
- 1 pre-baked pie crust (or use homemade above)
Instructions for Paula Deen Tomato Pie Recipe
1. Prepare the Tomatoes
Slice tomatoes evenly, about 1/4-inch thick. Sprinkle with 1 tsp salt. Layer in a colander. Let drain for 30 minutes. Pat dry with paper towels. This stops a soggy pie. Fresh, juicy tomatoes make all the difference.
2. Make or Prep the Crust
If homemade, mix flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water, one tbsp at a time. Form dough into a ball. Roll out on floured surface. Fit into 9-inch pie dish. Prick bottom with fork. Bake at 400°F for 10 minutes until light golden. Cool slightly.
3. Mix the Cheesy Filling
In a bowl, combine cheddar, mozzarella, and mayonnaise. Stir in basil, green onions, garlic, black pepper, and cayenne. Mix until creamy and smooth. Taste and adjust seasoning. This custard-like base holds everything together beautifully.
4. Layer the Pie
Arrange half the tomato slices in the pre-baked crust. Spread half the cheese mixture over them. Add remaining tomatoes. Top with rest of cheese mixture. Press down gently for even layers. It should look colorful and inviting already.
5. Bake to Perfection
Preheat oven to 350°F. Place pie on a baking sheet. Bake for 30-35 minutes. Edges should be golden, center bubbly. If top browns too fast, cover with foil. Let cool 20 minutes before slicing. This sets the filling just right.
6. Serve and Enjoy
Garnish with extra basil if you like. Slice into wedges. Watch faces light up at the table. Pair with iced tea for true Southern vibes. Leftovers? Even better the next day.
Cooking Tips and Simple Recipe Variations
- Use heirloom tomatoes for extra flavor bursts.
- Drain tomatoes well—key to avoiding wateriness.
- Add bacon bits for smoky crunch (4 strips, cooked and crumbled).
- Swap mozzarella for goat cheese for tangy twist.
- Make mini pies in muffin tins for parties.
- Gluten-free? Use a store-bought GF crust.
- Double the basil if your garden overflows.
- Freeze unbaked pie for up to 2 months—bake from frozen, add 10 mins.
Little History Behind This Comfort Food
Tomato pie traces back to Southern U.S. kitchens in the early 1900s. It was born from garden abundance. Cooks layered tomatoes with cheese in pie crusts. No waste, all flavor.
Paula Deen popularized it on her show, sharing family recipes. Her version went viral for its cheesy goodness. It’s evolved, but roots stay humble—farm-fresh and heartfelt. Today, it’s a staple at church suppers and barbecues.
What to Serve With This Dish
This pie shines as a side. Pair with grilled chicken for a light dinner. Add a crisp green salad with vinaigrette.
For brunch, serve alongside scrambled eggs and sausage. BBQ lovers, try it with ribs or pulled pork. A cold glass of sweet tea or lemonade cuts the richness perfectly. Keep it simple—let the pie steal the show.
Occasion or Event Ideas
Perfect for summer picnics—easy to transport. Host a Southern-themed brunch with friends. Ideal for family reunions or potlucks.
Wedding showers love its pretty slices. Tailgate parties? Bake minis for sharing. Holiday side dish when tomatoes are greenhouse-fresh. Any gathering where comfort rules.
Storage and Reheating Tips
- Cool completely before covering.
- Refrigerate in airtight container up to 4 days.
- Freeze slices wrapped in plastic and foil for 2 months.
- Reheat in 350°F oven for 15-20 mins until warm.
- Microwave single slice (20-30 secs), but oven keeps crust crisp.
- Avoid room temp over 2 hours for safety.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 45mg |
| Sodium | 620mg |
| Total Carbs | 18g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 9g |
| Vitamin C | 15% DV |
| Calcium | 20% DV |
Values approximate; based on 8 servings.
Is This Dish Good for You?
This Paula Deen tomato pie recipe balances indulgence and nutrition. Tomatoes pack vitamin C and lycopene for heart health. Cheese adds calcium for strong bones.
Use low-fat mayo to cut calories. It’s veggie-forward, so it beats heavy casseroles. Enjoy in moderation—pair with salad for a full meal. Fresh ingredients make it wholesome Southern fare. Not everyday food, but a joyful treat.
Paula Deen Tomato Pie Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 1/4 cup ice water
- 1/2 tsp salt
- 5-6 large ripe tomatoes about 2 lbs, sliced 1/4-inch thick
- 1 tsp salt for tomatoes
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise full-fat for creaminess
- 1/4 cup chopped fresh basil
- 2 green onions finely chopped
- 1 garlic clove minced
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional, for a kick
- 1 pre-baked pie crust or use homemade above
Instructions
Prepare the Tomatoes
- Slice tomatoes evenly, about 1/4-inch thick. Sprinkle with 1 tsp salt. Layer in a colander. Let drain for 30 minutes. Pat dry with paper towels. This stops a soggy pie. Fresh, juicy tomatoes make all the difference.
Make or Prep the Crust
- If homemade, mix flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water, one tbsp at a time. Form dough into a ball. Roll out on floured surface. Fit into 9-inch pie dish. Prick bottom with fork. Bake at 400°F for 10 minutes until light golden. Cool slightly.
Mix the Cheesy Filling
- In a bowl, combine cheddar, mozzarella, and mayonnaise. Stir in basil, green onions, garlic, black pepper, and cayenne. Mix until creamy and smooth. Taste and adjust seasoning. This custard-like base holds everything together beautifully.
Layer the Pie
- Arrange half the tomato slices in the pre-baked crust. Spread half the cheese mixture over them. Add remaining tomatoes. Top with rest of cheese mixture. Press down gently for even layers. It should look colorful and inviting already.
Bake to Perfection
- Preheat oven to 350°F. Place pie on a baking sheet. Bake for 30-35 minutes. Edges should be golden, center bubbly. If top browns too fast, cover with foil. Let cool 20 minutes before slicing. This sets the filling just right.
Serve and Enjoy
- Garnish with extra basil if you like. Slice into wedges. Watch faces light up at the table. Pair with iced tea for true Southern vibes. Leftovers? Even better the next day.
Notes
- Use heirloom tomatoes for extra flavor bursts.
- Drain tomatoes well—key to avoiding wateriness.
- Add bacon bits for smoky crunch (4 strips, cooked and crumbled).
- Swap mozzarella for goat cheese for tangy twist.
- Make mini pies in muffin tins for parties.
- Gluten-free? Use a store-bought GF crust.
- Double the basil if your garden overflows.
- Freeze unbaked pie for up to 2 months—bake from frozen, add 10 mins.
FAQs about Paula Deen Tomato Pie Recipe
How to make Paula Deen tomato pie without sogginess?
Drain tomato slices well in a colander with salt for 30 mins. Pat dry twice. Pre-bake crust and layer carefully. This keeps every bite crisp and flavorful.
Can I use store-bought crust for this recipe?
Yes! Pick a deep-dish refrigerated one. Pre-bake as directed. Saves time without skimping on taste. Homemade is fun, but store-bought works great for beginners.
What’s the best cheese for Paula Deen tomato pie?
Sharp cheddar and mozzarella duo shines—cheddar for bite, mozzarella for melt. Try adding parmesan for extra sharpness. Freshly grated melts best.
How long does Paula Deen tomato pie last in the fridge?
Up to 4 days in an airtight container. Reheat gently to revive crust. Freezing works too for longer storage. Always check for freshness.
Is there a vegan version of this recipe?
Swap dairy cheese for vegan shreds, use vegan mayo and butter. Aquafaba mimics egg in custard. Tastes close—test for your crowd.
Final Thoughts
There you have it—my heartfelt Paula Deen tomato pie recipe, ready for your kitchen. It’s more than food; it’s a hug on a plate. Gather your loved ones, slice it up, and savor the smiles.
Summer or winter, it warms the soul. What’s stopping you? Bake it this weekend and tag me in your pics. Share your tweaks below—I’d love to hear! Happy cooking, friends.
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!