Real Recipes From Real Home Cooks ®

bacon cheese puff pie

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

Yum! This recipe is delicious, and so easy...use store bought crusts to save time. I love making this with my tomatoes from the garden..I have made this many times, so it is tested and approved by anyone I ever served it to. I always add more bacon, who doesn't like bacon right?..I change up the type of cheese also, and usually add a bit more. I hope you enjoy it as much as we do. I will update the photo the next time I make it ( which will be as soon as tomatoes are ready this summer). The recipe came from my TOH Feb/ March issue.

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For bacon cheese puff pie

  • 1
    unbaked pastry shell (9 inches)
  • 1 lb
    bacon, cooked and crumbled
  • 1 lg
    tomato, peeled and sliced or 2 - 3 small
  • 1 c
    (4 ounces) shredded cheddar cheese ( i always add a bit more )
  • 3
    eggs, seperated
  • 3/4 c
    sour cream
  • 1/2 c
    all purpose flour
  • 1/2 tsp
  • 1/4 tsp
  • paprika

How To Make bacon cheese puff pie

  • 1
    Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. I use homemade crust for two pies, and double ingredients for filling, as this is great leftover meal. Just re heat in microwave.
  • 2
    Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika.
  • 3
    Bake at 350° for 30 - 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Mine is always baked in 30 minutes.

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