Tomato Pie Recipe with Corn and Basil

Why This Recipe is a Keeper!

One of the things I love most about the South is they do things with tomatoes that as a transplant, I never dreamed of!

Like…..thick, juicy sliced tomatoes on white bread with mayo.  So simple, so delicious, so genius! Another thing Southerners do with tomatoes is they make tomato PIE.

Tomato pie is not sweet, but savory with layers of tomatoes baked in pastry with mayonnaise and cheese!  More genius!

This tomato pie recipe with corn and fresh basil is a take on the traditional Southern tomato pie. Tomatoes and corn are a match made in culinary heaven and pair beautifully with fresh basil. All this summer goodness is nestled in a cheesy, mayonnaise-spiked custard and flaky, buttery crust.

Tomato Pie with Corn and Fresh Basil is perfect for any summer gathering or casual weeknight dinner. Add a crisp green salad, some watermelon, and Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle for a lovely Southern-inspired summer supper!

This tomato pie recipe is:

• Easy! If you’re not into making your own pastry, use a premade crust to cut the time significantly.
• So good!
• Great for leftovers! Reheats well and can also be frozen.

How to Make Tomato Pie with Corn and Basil:

Recipe Ingredients:

Here’s everything you’ll need to make this tomato pie recipe. See the recipe card below for the exact quantities.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 400 degrees.
• Combine flour, salt, and butter in a food processor bowl. Process until it resembles coarse crumbs.
• Add 3 tablespoons of ice water and pulse in the food processor.
• Push some of the dough up against the side of the bowl to see if it holds together. (Be aware of the blade if you do it with your hand.) If it doesn’t quite hold together, add 1 more tablespoon of ice water.

• Place the chilled dough on a floured surface and roll it into an 11-inch circle, adding more flour as needed.
• If using a purchased crust, roll it out to flatten it slightly.
• Place the homemade or purchased crust into a 9 or 10-inch deep-dish pie pan. TIP: Use your rolling pin as shown to help get it rolled up and placed onto your pie pan.

• Press the pie crust securely against the pie pan, including securing the edge of the crust to the rim of the pie pan.
• Dock the bottom in a few places with a fork. Place a large piece of parchment over and up the sides and fill with pie weights, dried beans, or rice.
• Bake 12 for 15 minutes or until the crust is lightly browned.
• Let crust cool for at least 20 minutes.

• START LAYERING: Combine Parmesan cheese and flour and sprinkle evenly over the bottom of the crust.
• Top with 1/3 of the tomatoes.
• Sprinkle the first layer of tomatoes with half the corn, scallion, cheddar cheese, and basil.
• Repeat layering again, finishing with a layer of tomatoes on the top.
• Whisk together eggs, half-and-half, mayonnaise, 1 teaspoon salt and freshly ground black pepper. Carefully pour the custard over the filling.
• Bake for 40 to 45 minutes or until set and top is lightly browned. (Keep an eye on the crust. You may need to make a foil collar to keep it from getting overly browned.)
• Let rest 10 minutes before serving. Garnish with additional torn basil leaves.

• Whisk together eggs, half-and-half, mayonnaise, 1 teaspoon salt and freshly ground black pepper.
• Carefully pour the custard over the filling.

• Bake for 40 to 45 minutes or until set and top is lightly browned.
• Keep an eye on the crust. You may need to make a foil collar to avoid getting overly browned.)
• Let rest 10 minutes before serving. Garnish with additional torn basil leaves.