Nothing says Southern comfort quite like the marriage of creamy pimento cheese and ripe summer tomatoes. My grandma used to make her legendary pimento cheese tomato pie for every family reunion, and the second that golden crust hit the table, we’d all come running. That first bite – the tangy cheese against the juicy tomatoes – still takes me right back to her screened porch, with the cicadas buzzing and cousins playing tag in the yard. This recipe keeps her spirit alive with every bubbling, cheesy slice.
Why You’ll Love This Pimento Cheese Tomato Pie
- The dreamy, creamy pimento cheese filling comes together in minutes (no fancy equipment needed!)
- Juicy tomatoes balance the rich cheese perfectly – it’s like summer on a fork
- Works equally well as a showstopping main dish or cut into small squares for parties
- That glorious golden crust hides a secret – it’s store-bought! (We won’t tell)
Ingredients for Pimento Cheese Tomato Pie
Here’s what you’ll need for that perfect balance of creamy and tangy in every bite of your pimento cheese tomato pie:
- 1 pre-made pie crust (9-inch) – chilled but not frozen
- 2 cups shredded sharp cheddar cheese (don’t skimp – the sharper the better!)
- 1/2 cup full-fat mayonnaise (trust me, low-fat won’t give you that dreamy texture)
- 1/4 cup diced pimentos, well-drained (save that liquid for salad dressings)
- 2 medium tomatoes, sliced about 1/4-inch thick (Romas work great)
- 1/4 teaspoon each: garlic powder, onion powder, black pepper (our little flavor trio)
Pro tip: Keep everything cold until mixing – it helps the crust stay flaky and prevents the tomatoes from getting watery too soon.
How to Make Pimento Cheese Tomato Pie
Alright, let’s get this showstopper in the oven! Making pimento cheese tomato pie is easier than you think, but there are a few tricks to get that perfect golden crust and gooey center. Here’s how I do it:
- Fire up that oven to 375°F (190°C) – no cheating on preheating! This ensures your crust gets crispy, not soggy.
- The magic mix: In your favorite mixing bowl (mine’s the yellow one with the chipped edge), combine the shredded cheddar, mayo, pimentos, and all those spices. Stir until it’s creamy and dreamy – about 30 seconds with a wooden spoon should do it.
- Crust time: Spread that luscious pimento cheese mixture evenly in your pie crust. I use the back of a spoon to make little swirls – they get extra crispy in the oven!
- Tomato crowns: Arrange your tomato slices in overlapping circles like flower petals. Don’t stress about perfection – rustic is charming!
- Into the oven it goes for 25-30 minutes. You’ll know it’s ready when the cheese is bubbling like a little lava lake and the crust is golden brown.
- Wait for it… Let your pimento cheese tomato pie rest for 5 glorious minutes before slicing. I know it’s hard, but this keeps the tomatoes from sliding everywhere!
Baking Your Pimento Cheese Tomato Pie
For best results, bake in the center rack – no peeking for at least 20 minutes! The pie’s done when the cheese starts developing those gorgeous brown freckles. Watch closely after 25 minutes – overbaking makes the tomatoes weep. If your oven runs hot (like my cranky old one), check at 23 minutes just to be safe.
Expert Tips for Perfect Pimento Cheese Tomato Pie
After making this pie more times than I can count (and taste-testing every variation!), here are my can’t-miss secrets:
- Tomato tricks: Use firm Roma tomatoes – they hold their shape best. Always slice them thin (about 1/4-inch) and pat dry with paper towels before arranging. This prevents a soggy crust!
- Crust confidence: For extra flakiness, chill your pie crust (store-bought or homemade) for 15 minutes before filling. While the oven preheats, I keep mine in the freezer – works like magic.
- Bacon boost: Crumble 4 strips of crispy bacon into the cheese mixture. The smoky saltiness cuts through the richness beautifully.
- Cheese choices: Try half sharp cheddar/half pepper jack for a spicy kick, or swap pimentos for roasted red peppers when you want deeper flavor.
- Last-minute touch: Sprinkle fresh basil or chives on top after baking – the bright green makes it look straight from a magazine!
Pro tip: If your kitchen’s warm, pop the assembled (unbaked) pie in the fridge for 10 minutes before oven time – helps everything set up perfectly.
Pimento Cheese Tomato Pie Variations
Once you’ve mastered the classic version, try these fun twists on pimento cheese tomato pie to keep things interesting:
- Spicy kick: Stir in 1-2 diced jalapeños (seeds removed if you’re heat-shy) to the cheese mixture – it’ll make your taste buds dance!
- Cheese swap: Replace half the cheddar with pepper jack for a melty, slightly smoky version that’s perfect for game day.
- Herb garden special: Top with fresh basil ribbons right after baking – the aroma alone will have everyone crowding the kitchen.
Don’t be afraid to play around – this recipe’s as forgiving as Grandma’s hugs.
Serving and Storing Pimento Cheese Tomato Pie
This pie shines brightest when served warm – not piping hot – so the flavors can mingle perfectly. I love it with a crisp green salad dressed in tangy vinaigrette to cut through the richness. For leftovers (if you’re lucky enough to have any!), store slices in an airtight container in the fridge for up to 3 days. A quick 15-second microwave zap brings back that gooey cheese magic!
Pimento Cheese Tomato Pie Nutrition
Here’s the delicious truth about what’s in each slice of pimento cheese tomato pie (because we know you’ll eat the whole thing anyway!):
- Serving size: 1 glorious slice (1/6 of pie)
- Calories: 320 – totally worth every one
- Fat: 25g (8g saturated, 15g unsaturated)
- Carbs: 18g (1g fiber, 3g sugar)
- Protein: 8g – cheese power!
- Sodium: 450mg
- Cholesterol: 35mg
Remember, these values are estimates and can vary based on your specific ingredients. (That extra handful of cheese I snuck in? Yeah, that wasn’t in the official count!)
Pimento Cheese Tomato Pie FAQs
Can I make this ahead? Absolutely! Assemble your pimento cheese tomato pie completely (minus baking), then wrap tightly in plastic and refrigerate for up to 24 hours. When you’re ready, just pop it straight into the preheated oven – you might need to add 2-3 extra minutes to the bake time.
What’s the best tomato type? Hands down, Roma tomatoes are my go-to. Their meaty texture and lower moisture content mean no sad, soggy crust. If you’re using regular tomatoes, just pat those slices extra dry with paper towels before arranging.
Can I freeze this pie? Bless your heart for thinking ahead, but I don’t recommend it. The tomatoes turn mushy and the cheese gets grainy after thawing. This beauty’s meant to be enjoyed fresh – but leftovers keep wonderfully in the fridge for a few days!
PrintCreamy Pimento Cheese Tomato Pie Recipe: 5-Star Comfort Food
A delicious Southern-inspired dish combining creamy pimento cheese with juicy tomatoes in a savory pie crust.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1 pre-made pie crust
- 2 cups shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup diced pimentos
- 2 medium tomatoes, sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C)
- Mix cheddar cheese, mayonnaise, pimentos, and spices in a bowl
- Spread cheese mixture evenly in pie crust
- Arrange tomato slices on top
- Bake for 25-30 minutes until bubbly and golden
- Let cool for 5 minutes before serving
Notes
- Use ripe but firm tomatoes to prevent sogginess
- Can substitute homemade crust for pre-made
- Add cooked bacon for extra flavor
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
