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, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• All-Purpose Flour: Preferably unbleached.
• Unsalted Butter: I always use unsalted butter so I can better control the salt level.
• Salt: I used Pink Himalayan but any type of salt is fine.
• Tomatoes: Plum (Roma) tomatoes are a great choice for this tomato pie recipe. Plum tomatoes are less watery and have a thick, meaty flesh. Round tomatoes can be used, but ensure they’re not overripe and watery. (Save those for a tomato sandwich!)
• Corn: Fresh summer corn is recommended, but frozen thawed corn will also work. If you’re thawing the corn for this recipe under hot running tap water, dry them off with a paper towel they’re thawed.
• Basil: Definitely use fresh summer basil, not dried!
• Cheddar Cheese: I used sharp cheddar cheese, but mild is fine if you don’t like the edge of sharp cheddar. Monterey Jack, Colby or Swiss can be substituted.
• Parmesan Cheese: Parmesan cheese combined with a little all-purpose flour then spread over the bottom of the crust helps prevent it from getting soggy.
• Mayonnaise: If you’re in the South, you know about Duke’s! It’s our favorite but by all means, use your favorite mayonnaise.
• Half-and-Half: You can also use whole milk, whipping cream, or heavy cream. I don’t recommend anything lower in fat than whole milk.

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 a piece of plastic wrap down on a work surface and empty the unformed dough onto it.
• Shape the dough into a disk, using the plastic wrap to assist.
• Wrap with the plastic wrap and refrigerate for at least 30 minutes.

• 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.

• Reduce oven temperature to 375 degrees.
• While the crust is baking, line a baking sheet with paper towels.
• Generously season the tomato slices with salt.
• Place on the paper towels to absorb the excess liquid drawn out by the salt.
• Before assembling, blot the tomatoes dry with paper towels.

• 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.

Chef Tips and Tricks:

• Use your rolling pin, as shown above, to help get the pie crust rolled up and placed onto your pie pan.
• Look to your pantry for free pie weights. Use expired dried beans, lentils, or rice. They’re cost-effective and eco-friendly!
• Save the prettiest slices for the top and use as much of each tomato as possible.

Frequently Asked Questions:

Storage:

• Store leftovers in the refrigerator and consume within 5 days.
• Reheat leftovers in the oven or toaster oven at 350 degrees for 15-20 minutes or until heated through.
• Freeze for 1-2 months.

Serve with:

• A crisp green salad or kale salad
• Cream of Celery Leaves Soup
• Watermelon Gazpacho
• Artichoke Tapenade and crusty bread slices

More great tomato tart and pie recipes you’ll love!

• Tomato Tart with Ricotta and Pesto
• Roasted Cherry Tomato Tart
• Mini Southern Tomato Pies
• Best Tomato Pie, Tart and Galette Recipes

Get all my quiche and tart recipes at Quiches and Tarts – From A Chef’s Kitchen.