If you’re looking for a dish that marries the smoky depth of crisp bacon with the fresh brightness of ripe tomatoes in a luscious, creamy filling, this Creamy Bacon Tomato Pie Recipe is an absolute must-try. It’s a perfect harmony of flavors and textures, all nestled inside a buttery, flaky pie crust. Whether you’re making it for a family dinner, a picnic, or a potluck, this recipe delivers a rich, satisfying experience that feels both indulgent and refreshingly summery. You’ll love how the sharp cheddar cheese and fresh herbs bring everything together, making this tomato pie stand out as a true crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this Creamy Bacon Tomato Pie Recipe plays a starring role, from crisp bacon for smoky undertones to fresh basil for a pop of herbaceous flavor. These simple yet essential components come together to create a dish bursting with vibrant color, creamy texture, and irresistible taste.
- 1 9-inch refrigerated pie crust: The flaky, buttery base that holds all the flavors together beautifully.
- 5 large ripe tomatoes: Choose firm but juicy tomatoes for the best texture and sweet acidity.
- 1 teaspoon kosher salt: Draws out excess moisture from the tomatoes, intensifying their natural flavor.
- 6 slices bacon: Cooked crisp to add smoky saltiness and a satisfying crunch.
- 2 cups freshly shredded sharp white cheddar cheese: Brings a bold, creamy richness that melts perfectly into the filling.
- ¾ cup mayonnaise: Adds luscious creaminess and binds all the ingredients together.
- 3 green onions (chopped): Provide fresh, subtle onion flavor and a mild bite.
- 2 cloves garlic (minced): Adds depth and a gentle aromatic kick.
- ¼ cup chopped fresh basil: Lends a vibrant herbal note that brightens the entire pie.
How to Make Creamy Bacon Tomato Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F. Roll out the refrigerated pie crust and gently press it into a 9-inch pie dish, making sure to crimp the edges for that classic homemade look. Pop it back into the fridge while you prep the other ingredients to keep it chilled and firm, which helps prevent sogginess later on.
Step 2: Salt and Drain the Tomatoes
Slice your tomatoes about ¼-inch thick and arrange them in a single layer on a baking sheet lined with paper towels. Sprinkle them evenly with kosher salt, then let them sit for 20 minutes. This process draws out excess liquid, preventing your pie from becoming watery while concentrating the tomato’s natural sweetness.
Step 3: Blind Bake the Pie Crust
Grab the pie crust from the fridge and cover it with parchment paper or tin foil. Fill the crust with pie weights, dried beans, or rice to keep it from puffing up during baking. Bake for 15 minutes to par-bake the crust, which gives you a crisp base to hold all that creamy, flavorful filling. Allow it to cool slightly before assembling.
Step 4: Cook and Chop the Bacon
Fry the bacon slices until they’re perfectly crisp, then transfer them to a paper towel to drain off excess grease. Once cooled, chop the bacon into small, bite-sized pieces. This smoky crunch will be one of the highlights of your Creamy Bacon Tomato Pie Recipe, adding irresistible texture.
Step 5: Mix the Filling Ingredients
In a mixing bowl, combine the chopped bacon, shredded sharp cheddar cheese, mayonnaise, green onions, minced garlic, and fresh basil. This creamy mixture is the heart of the pie and will complement the tomatoes beautifully with layers of flavor and richness.
Step 6: Assemble the Layers
Pat your salted tomato slices dry with paper towels to remove any remaining moisture. Start by layering a third of the tomato slices in the prepared pie crust, then spoon over half of the cheese and bacon mixture. Repeat with another tomato layer and the remaining cheese mixture, finishing with the last third of tomato slices on top.
Step 7: Bake Until Golden and Set
Bake the pie for 40 to 45 minutes, or until the crust is a gorgeous golden brown and the filling looks set. To prevent the crust edges from over-browning, check midway through baking and cover them loosely with aluminum foil if needed. Once baked, allow the pie to cool for at least 20 minutes to let everything settle.
How to Serve Creamy Bacon Tomato Pie Recipe
Garnishes
Sprinkle fresh basil leaves or finely chopped green onions on top of the pie right before serving to enhance the presentation and add a bright, herbaceous pop of color. A light drizzle of high-quality olive oil or a pinch of cracked black pepper can also take the flavor up a notch without overwhelming the creamy bacon tomato goodness.
Side Dishes
This pie pairs beautifully with crisp, refreshing sides that cut through its richness. A simple mixed green salad with a tangy vinaigrette or a bowl of chilled cucumber salad complements it perfectly. For a heartier meal, roasted vegetables or steamed green beans make lovely accompaniments.
Creative Ways to Present
Serve this pie warm or at room temperature for a versatile approach. For a fun twist, try slicing smaller, individual portions and serving them on appetizer plates at gatherings. You can also cut it into wedges and arrange on a rustic wooden board with fresh herbs and slices of crusty bread for a charming, family-style display.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Bacon Tomato Pie Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it tasty as leftovers. Just cover it well to keep the crust from getting soggy.
Freezing
You can freeze the baked and cooled pie wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw it overnight in the fridge before reheating. Keep in mind that freezing may slightly alter the texture of the tomatoes but the flavor will remain delicious.
Reheating
Warm leftover pie slices in a 350°F oven for about 10-15 minutes, or until heated through and the crust regains its crispness. Microwaving works in a pinch but may soften the crust, so oven reheating is ideal whenever possible to maintain that perfect texture contrast.
FAQs
Can I use fresh herbs other than basil in the pie?
Absolutely! Fresh thyme, oregano, or parsley can be wonderful alternatives or additions to basil. Each herb will add its own unique twist, so feel free to experiment based on your palate.
Is mayonnaise really necessary in this recipe?
Mayonnaise plays a big role in creating the creamy, binding texture of the filling. If you prefer, you could substitute with sour cream or Greek yogurt, but the classic recipe relies on mayo for its smooth, tangy richness.
Can I make this pie vegetarian?
Definitely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions to provide some savory depth and texture in place of the smoky bacon bits.
What kind of tomatoes work best in this recipe?
Firm, ripe tomatoes with a good balance of sweetness and acidity are ideal. Heirloom or beefsteak tomatoes work wonderfully because they hold their shape and offer vibrant flavor.
Can I prepare any parts of this pie ahead of time?
You can slice and salt the tomatoes a few hours ahead, but it’s best to assemble and bake the pie the same day for optimal freshness and texture. If needed, the pie crust can be blind baked and stored in the fridge for a day before assembling.
Final Thoughts
Nothing beats the warmth and comfort of a homemade Creamy Bacon Tomato Pie Recipe, especially when it’s filled with fresh tomatoes and that irresistible combination of crispy bacon and sharp cheddar. I encourage you to give this recipe a try—it’s simple to make, full of flavor, and perfect for sharing with friends and family. Once you do, this pie will quickly become one of your favorite go-to dishes for any occasion.
Print
Creamy Bacon Tomato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 slices
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This classic Tomato Pie recipe features a flaky refrigerated pie crust filled with layers of juicy, salted tomatoes, crispy bacon, sharp white cheddar cheese, and a flavorful mixture of mayonnaise, green onions, garlic, and fresh basil. Baked until golden and set, this savory pie is a perfect appetizer or light meal with vibrant garden flavors.
Ingredients
Crust
- 1 9-inch refrigerated pie crust
Tomato Layer
- 5 large ripe tomatoes
- 1 teaspoon kosher salt
Bacon & Cheese Mixture
- 6 slices bacon
- 2 cups freshly shredded sharp white cheddar cheese
- ¾ cup mayonnaise
- 3 green onions, chopped
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
Instructions
- Prepare the crust: Preheat the oven to 350°F. Roll out the pie crust and fit it into a 9-inch pie dish, pressing it firmly into the sides and bottom. Crimp the edges decoratively. Refrigerate the crust while preparing the filling.
- Salt the tomatoes: Slice the tomatoes into ¼-inch thick rounds. Lay them out in a single layer on paper towel-lined baking sheets. Sprinkle evenly with kosher salt and let them drain for 20 minutes to remove excess moisture.
- Bake the crust blind: Remove the crust from the refrigerator. Cover it with parchment paper or foil, pressing it gently into the crust sides and bottom. Fill with pie weights, dried beans, rice, sugar, or popcorn kernels to keep it flat. Bake for 15 minutes, then remove the weights and liner. Allow the crust to cool slightly.
- Cook the bacon: Cook the bacon until crisp using your preferred method (skillet, oven, or microwave). Drain on paper towels to remove excess grease. Chop the cooled bacon into small pieces.
- Mix the filling: In a bowl, combine chopped bacon, shredded cheddar cheese, mayonnaise, chopped green onions, minced garlic, and fresh basil. Stir thoroughly to evenly mix all ingredients.
- Assemble the pie: Pat the tomato slices dry with paper towels to remove residual moisture. Layer one-third of the tomato slices evenly over the crust. Spread half of the bacon and cheese mixture over the tomatoes. Repeat with another tomato layer and the remaining cheese mixture, topping with the final tomato layer.
- Bake the assembled pie: Bake the pie at 350°F for 40-45 minutes until the crust is golden brown and the filling is set. If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and serve: Let the tomato pie cool for at least 20 minutes post-baking to allow the filling to set properly. Slice into 8 pieces and serve warm or at room temperature.
Notes
- Salting the tomatoes helps remove extra moisture to prevent a soggy pie.
- Blind baking the crust ensures a crisp bottom that won’t get soggy from the filling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Use sharp white cheddar for the best flavor contrast with tomatoes.
- Cover edges of the crust with foil mid-bake if they brown too fast.
- Allowing the pie to cool before slicing helps maintain clean slices.
