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Tomato Bacon Pie

 Tomato Bacon Pie
Gladys Gibson's simple but savory pie makes a tasty addition to brunch buffets and leisurely luncheons. The Hodgenville, Kentucky cook relies on a cheesy mixture for the pie's golden topping and a refrigerated pastry shell for easy preparation.
6 ServingsPrep: 15 min. Bake: 30 min.


  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3 medium tomatoes, cut into 1/4-inch slices
  • 10 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup mayonnaise


  • Bake pastry shell according to package directions; cool. Place
  • tomatoes in the crust; sprinkle with bacon. In a small bowl, combine
  • the cheese and mayonnaise. Spoon over bacon in the center of pie,
  • leaving 1 in. around edge.
  • Bake at 350° for 30-40 minutes or until golden brown (cover edges
  • with foil if necessary to prevent over browning). Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 530 calories, 47 g fat (11 g saturated fat), 42 mg cholesterol, 595 mg sodium, 19 g carbohydrate, 1 g fiber, 9 g protein.