Country Tomato and Bacon Pie is comfort food at its finest. Fresh tomatoes with layers of cheese and bacon all baked in a yummy pie crust!
COUNTRY TOMATO AND BACON PIE
The flavors going on in this pie are crazy good. Fresh tomatoes, with crisp bacon and the flavor of the fresh basil just takes it to another level. Then you add all that melty cheese on top - holy moly!
TIPS FOR MAKING TOMATO PIE:
- I usually just go with a frozen pie crust when making this recipe. A deep dish pie shell works well here so you can layer all those tomato slices in there.
- If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking.) Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes.)
- If you prefer a homemade crust, try my WHAM BAM PIE CRUST, you'll prepare as directed, prick the crust with a fork (like pictured below) and then pre-bake at 400F degrees for about 10-12 minutes.
- Don't skip drying off your sliced tomatoes a little bit. This will help the crust from becoming soggy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fresh tomatoes
- frozen pie crust, (or MAKE YOUR OWN)
- green onions
- basil
- bacon
- freshly ground black pepper
- mayonnaise
- shredded mozzarella cheese
HOW TO MAKE THE BEST TOMATO PIE:
If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking.) Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes.)
Allow the crust to cool slightly. Turn oven down to 350F degrees. Place sliced tomatoes between two layers of paper towels to lightly dry them off. Then start layering tomato slices on the bottom of the pie.
Season with some freshly ground black pepper. Then top with green onions, basil and crumbled bacon.
In a bowl, combine mayonnaise with shredded cheese.
Spread the cheese mixture on top of the pie.
Bake at 350F degrees for about 30-35 minutes (until golden brown). If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
This pie is tasty served warm but is still yummy as it comes to room temperature as well. Just be sure to refrigerate any leftovers.
CRAVING MORE RECIPES? GIVE THESE A TRY!
COUNTRY TOMATO AND BACON PIE
Ingredients
- 2-3 tomatoes sliced
- 1 9-inch deep dish frozen pie crust baked to package directions
- ½ cup green onions chopped
- ¼ cup basil chopped
- ½ cup cooked and crumbled bacon
- freshly ground black pepper to taste
- ½ cup mayonnaise
- 1 cup shredded cheese mozzarella or cheddar
Instructions
- If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking).
- Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes).
- If using my Wham Bam Pie Crust, you'll prepare as directed, prick the crust with a fork, and then prebake at 400F degrees for about 10-12 minutes.
- Allow crust to cool slightly.
- Turn oven down to 350F degrees.
- Start layering tomato slices on the bottom of the pie.
- Season with some freshly ground black pepper.
- Then top with green onions, basil and crumbled bacon.
- In a bowl, combine mayonnaise with shredded cheese.
- Spread the cheese mixture on top of your pie.
- Bake at 350F degrees for about 30-35 minutes (until golden brown).
- If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
Video
Notes
- If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
- This pie is tasty served warm but is still yummy as it comes to room temperature as well. Just be sure to refrigerate any leftovers.
Nutrition
Originally published: June 2012
Updated & republished: March 2020
Wanda
Delicious! The bacon, tomato and basil combination are wonderful!
Henriette
Has anyone ever made this with Miracle Whip instead of the mayo? I despise Mayo is why I'm asking. LOL
Jill Stumpf
Delicious!My husband & I really enjoyed this! Thanks
Pamela Stack
yes Brandy I want to ask about your bacon tomato pie I don't have any basil would it be okay if I leave the basil out of the pie would it still taste the same or would it be okay if I use the herb basil
SHEILA DENICE Wilson
It was delicious and easy to make.
Linda C Johnston
Girl, you have outdone yourself!!! You have just taken every single one of my favorite foods and created a fantastic dish! I cannot believe this. And, it's easy! I can see me eating my fair share of this taste sensation. Thanks so much.
Carol
I have a friend who is allergic to all milk products. How could I make this pie without cheese?
Brandie @ The Country Cook
Hi Carol, I would love to be able to help you with that but I am not familiar with milk allergies enough to be able to give you an answer. Perhaps ask her what she would use and then you can make adjustments based on her advice since she would understand her own needs the best. 🙂
Kim Lippy
Fixed this for dinner last night. Super easy to throw together, esp if you fry your bacon that morning w/breakfast. 1/2 c. of bacon typically equals 8 strips cooked. It had too much onion for my taste (& I love onion). My onion was more on the raw side, so my notes for the next time I make this is, 1/2 the onion and nuke it for ~ 30 seconds before putting it in w/the rest of the ingredients. I also think this could make into a great quiche as well. Thanks for sharing this recipe.
Kathi
Hello. Love this recipe but since there is only one person in my home, and that is me, I made 1 change. I made my own pie crust for a 1 crust pie and then put it into 2 tart foil pans. I halved the recipe and OMG - I can't wait to make it again for my Mom's Day brunch this Sunday. Thanks so much for sharing this recipe. It's sooooooooooooo good!!!
Sarah Kasch (Sarah's Attic Of Treasures)
Looks Yummy.
Lorraine
I didn’t make yet. Just wanted to tell you that you have the best recipes. I have never been disappointed. Thank you for sharing your recipes.