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Tomato Pie Recipe with Corn and Basil with the focus on one piece.
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4.71 from 24 votes

Tomato Pie Recipe with Corn and Basil

This tomato pie recipe with corn and fresh basil is a twist on classic Southern tomato pie. It combines the juicy sweetness of ripe tomatoes, sweet corn's crisp freshness, and aromatic fresh basil, all nestled in a tangy custard surrounded by a flaky, buttery crust. The result is a lovely dish perfect for any summer brunch, lunch, or dinner!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Quiches and Tarts
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter cut into small cubes
  • 1/4 cup ice water or as needed

Tomato and Corn Pie

  • 4 large tomatoes such as Roma about 1 pound, sliced approximately 1/4-inch thick
  • Salt
  • 1/3 cup freshly grated Parmesan cheese
  • 2 teaspoons all-purpose flour
  • 1 cup fresh corn kernels about 2 small ears of blanched corn (or frozen thawed)
  • 1 bunch scallions (average width) white and light green part only, finely chopped
  • 8 large leaves fresh basil torn or sliced into 1/2-inch pieces plus more for garnish
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 3 large eggs
  • 1 cups half-and-half
  • 1/4 cup mayonnaise
  • Freshly ground black pepper to taste

Instructions

Pie Crust

  • 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 in a 9 or 10-inch deep-dish 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 12-15 minutes or until crust is lightly browned. Let crust cool for at least 20 minutes.

Tomato Pie

  • 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 that is 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 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.

Notes

Recipe adjusted 8-31-25 to indicate 1 cup half-and-half per reader feedback.
SUBSTITUTIONS:
  • 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.
TIP:
  • Save the prettiest slices for the top and use as much of each tomato as possible.
MAKE AHEAD:
  • This tomato pie recipe reheats beautifully. Cut into pieces as desired and heat in the oven at 350 degrees for 15 to 20 minutes or until hot.
FREEZER-FRIENDLY:
  • Wrap it whole or package it in pieces securely and freeze for 1-2 months.
  • Thaw in the refrigerator, cut into pieces as desired, and reheat in the oven.

Nutrition

Serving: 8 | Calories: 376kcal | Carbohydrates: 22g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 524mg | Fiber: 2g | Sugar: 5g