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Flavorful Southern Heirloom Tomato Pie Recipe with Easy Cheddar Custard

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A creamy, cheesy Southern heirloom tomato pie featuring a sharp cheddar custard and flaky crust, perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (or homemade)
  • 4 cups sliced heirloom tomatoes (about 4–5 medium tomatoes, assorted colors)
  • Kosher salt, for sprinkling on tomatoes
  • 1 ½ cups shredded sharp cheddar cheese
  • 3 large eggs, room temperature
  • ½ cup mayonnaise
  • 2 tablespoons fresh basil, chopped
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder
  • 1 teaspoon yellow mustard (optional)

Instructions

  1. Slice heirloom tomatoes into roughly ¼-inch thick rounds. Lay them on paper towels or a clean kitchen towel, sprinkle generously with kosher salt, and let sit for 10-15 minutes to draw out moisture.
  2. Preheat oven to 375°F (190°C). Press pie crust into a 9-inch pie dish and crimp edges. Optionally blind bake crust for 7 minutes with pie weights or dried beans for extra crispness.
  3. Pat tomatoes dry with paper towels to remove salt and moisture. Arrange a layer of tomato slices on the bottom of the crust, overlapping slightly. Sprinkle with black pepper and fresh basil.
  4. In a mixing bowl, whisk together eggs, mayonnaise, yellow mustard, garlic powder, and black pepper. Stir in shredded cheddar cheese and chopped basil until evenly combined.
  5. Pour custard mixture evenly over the layered tomatoes. Add another thin layer of tomatoes on top if extra, then sprinkle more cheese and basil for garnish.
  6. Place pie on a baking sheet and bake for 35-40 minutes until custard is set and crust is golden brown. Custard should be firm but slightly jiggly in the center; a knife inserted should come out mostly clean.
  7. Let pie cool for at least 15 minutes before slicing to allow custard to finish setting and make slicing neater.

Notes

Salting and draining tomatoes is essential to prevent a soggy crust. Use room temperature eggs and mayonnaise for a smooth custard. Freshly grate cheddar cheese for best melting and texture. Let pie cool for 15 minutes before slicing. For a crisper crust, blind bake the crust for 7 minutes before assembling. To avoid sogginess, consider spreading Dijon mustard or breadcrumbs under the tomatoes.

Nutrition

Keywords: heirloom tomato pie, cheddar custard, Southern recipe, tomato pie, summer pie, easy pie recipe, savory pie, cheddar cheese pie

Find it online: https://noshbelle.com/flavorful-southern-heirloom-tomato-pie-recipe-with-easy-cheddar-custard/