Pimento Cheese Tomato Pie (aka the Ultimate Summer Pie)
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.
Ingredients
- 1 9 inch pie crust
- 2-3 ripe tomatoes (thinly sliced)
- 8 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoon fresh basil
- 2 cloves garlic
- 1 cup pimento cheese
- 8 ounces gruyere cheese (grated)
- Salt and Pepper
Instructions
- Preheat the oven to 425º.
- Thinly slice the tomatoes and place them on a platter. Generously sprinkle them with salt and let them sit while preparing the rest of the pie.
- Place a pie crust in a baking dish and crimp the edges. Refrigerate until ready to use.
- In the bowl of a stand mixer, beat the cream cheese, mayonnaise and sour cream until smooth. Add the chopped basil and garlic and mix to combine. Add grated cheese and pimento cheese and lightly mix until combined.
- Add half of the cheese mixture to the bottom of the prepared pie pan. Drain the tomatoes and pay dry with a paper towel. Layer the sliced tomatoes in the pie pan, and cover with the remaining cheese mixture. Sprinkle the top with pepper.
- Bake for 30 minutes until it is bubbly around the edges. Remove to a wire rack and allow to cool for at least 30 minutes before serving.
Video
Barbara's Notes + Tips
- Choose a pimento cheese that is not soupy, If it is, decrease the mayonnaise.
- To store: Store leftovers tightly covered in the fridge for up to 3 days.
- Make-ahead: You can assemble and bake the entire pie a day beforehand, wrap it in foil, then reheat to warm it back up.
Nutrition
Calories: 473kcal | Carbohydrates: 18g | Protein: 12g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 733mg | Potassium: 169mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 7mg | Calcium: 439mg | Iron: 1mg
