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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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 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 shredded cheddar cheese
  • 1 cup mayonnaise

Directions

  • 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).
Nutrition Facts
1 slice: 530 calories, 47g fat (11g saturated fat), 42mg cholesterol, 595mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 9g protein.

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Reviews

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Average Rating:
  • marcia
    Mar 7, 2016

    Fantastic! Made several times!

  • Allison Hilliard
    Aug 3, 2013

    This is one of the most delicious recipies. I have made this many times. If you like BLTs, this is similiar.

  • shecooksalot
    Nov 15, 2011

    OMG this one's a keeper!!! I was very hesitant to try this with my three picky eaters, but they all ate it!!! With little to no complaining! I only used 4 strips of bacon instead of the 10 called for in the recipe (it's all that I had on hand) and it was still wonderful!!! Will definately make again.

  • Lloyds of Louisiana
    Jun 1, 2010

    This has been a family favorite for years! I make it every Spring when the tomatoes are coming in full force in our garden. Every time I've made it for guests, they've requested the recipe. Even the kids ask for seconds.

  • theduffields
    Dec 6, 2009

    No comment left

  • greenmist
    Aug 25, 2009

    No comment left

  • cookiehatch
    Nov 11, 2008

    No comment left

  • iwaltz
    Jul 11, 2008

    No comment left