Creamy, cheesy, and loaded with juicy tomatoes, this Southern-style pie is what summer tastes like. Packed with bold pimento cheese and baked in a golden crust, it’s the kind of dish that disappears fast at potlucks and family dinners.

A baked savory pimento cheese tomato pie with a golden, flaky crust sits on a round pan, one slice removed and placed on a white plate beside it. A beige napkin is nearby on a textured surface.

Cheesy Tomato Tart with Pimento Cheese

If you’ve ever had a Southern grandma, or just wish you did, this tomato pie will feel like a hug straight from her kitchen. It’s got the soul of summer baked right into it. Juicy ripe tomatoes, a buttery crust, and oh man… that creamy, tangy pimento cheese filling?

It steals the whole show. I mean, I love a good slice of tomato pie, but once I started adding thick layers of pimento cheese? Game over. This version’s got personality.

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You don’t need fancy ingredients or some hidden Southern secret to make this happen, just a few staples, a little love, and maybe a willingness to share. Whether you’re headed to a cookout, a potluck, or just staring down a basket of garden tomatoes on your counter, this pie is your answer.

A slice of savory pimento cheese tomato pie with a golden-brown crust and creamy filling sits on a white plate beside a vintage fork, atop a beige cloth napkin with brown stripes.

And let’s talk about that filling for a second because wow. Cream cheese, sour cream, a good scoop of mayo, and a big ol’ pile of pimento cheese all stirred together into something rich and cheesy with just enough tang to keep things interesting.

I don’t like when tomato pies get all soggy and sad, so I salt the tomato slices and let them hang out on paper towels before layering them in. Makes all the difference.

You can serve it warm or let it cool down and chill it for later, it holds up beautifully either way. I’ve taken it to family get-togethers and watched it disappear faster than anything else on the table, even next to juicy grilled BBQ pork tenderloin or crispy ranch-marinated chicken. It really does it all.

What You’ll Need (But Definitely Peek at the Recipe Card for Everything)

A flat lay of ingredients on a gray surface, including sour cream, mayonnaise, fresh tomatoes for pimento cheese tomato pie, basil, pimento cheese spread, cream cheese, a wedge of cheddar cheese, and garlic.

Ripe tomatoes – Heirlooms or beefsteaks are perfect here. You want those juicy slices to hold their shape.
Pimento cheese – The thick kind, not too runny. Homemade or store-bought is fine, just go bold.
Pie crust – I’m team homemade, but no shame in grabbing a store-bought crust if it saves your sanity.

Alright, let’s make pie.

A baked pimento cheese tomato pie with a golden, flaky crust sits in a white dish. A slice is missing, exposing layers of tomatoes and creamy filling. A metal pie server rests inside, with plates stacked in the background.

The Best Way to Make a Tomato Pie

Step One: Prep the Tomatoes

Tip: You can also dry out the tomato slices on a paper towel.

Sliced tomatoes arranged on a black cutting board, with a white-handled serrated knife nearby—perfect prep for assembling a classic pimento cheese tomato pie. The background is a light, textured surface. — Slice the tomatoes into even slices.

Sliced tomatoes, perfect for a pimento cheese tomato pie, arranged on a round wire rack over a white plate, with a small blue bowl of salt in the top right corner on a gray surface. — Lay them out on a wire rack with some salt to draw out the moisture.

Step Two: Mix the Filling

A glass mixing bowl containing cream cheese, chopped fresh parsley, minced garlic, and sour cream—perfect for preparing a savory base for pimento cheese tomato pie—sits ready to be mixed on a gray countertop. — In a bowl, add the cream cheese, mayo, sour cream, garlic, basil, and cheeses.

Thick, textured dough with visible herbs and small bits for a savory pimento cheese tomato pie is mixed in a glass bowl with a purple spatula, resting on a gray countertop. — Mix until smooth and combined.

Step Three: Layer the Pie

Unbaked pie crust filled with a creamy pimento cheese mixture, herbs, and diced tomato, on a gray textured surface. — Spread some of the pimento cheese mixture on the bottom of the crust.

An unbaked pie crust filled with a creamy pimento cheese mixture and topped with sliced tomatoes arranged in a circular pattern, set on a gray textured surface. — Add a layer of sliced tomatoes.

Unbaked pie crust filled with a creamy, speckled pimento cheese tomato pie mixture, topped with cracked black pepper, set on a light gray textured surface. — Finish with the rest of the filling.

Step Four: Bake

A freshly baked pimento cheese tomato pie with a golden, flaky crust sits in a white pie dish on a black cooling rack atop a gray stone surface. — Bake the pie in the oven until golden and bubbling around the edges.

This pie is messy in the best way. The tomatoes practically melt, the cheese browns around the edges, and the crust stays flaky thanks to the tomato prep. Every bite is creamy, tangy, and rich without being heavy. It’s tomato pie, but with way more personality. And maybe best of all it’s just as good cold as it is warm.

If you’re thinking of skipping the pimento cheese, don’t. That’s the heart of this pie. That’s what makes people ask for seconds. And thirds. Just saying.

Want to turn this into a full Southern spread? Throw it next to a plate of slow cooker tender BBQ ribs, and finish it off with the creamiest banana pudding. It doesn’t get any more Southern than that.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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What You’ll Need (But Definitely Peek at the Recipe Card for Everything)