Connie's Tomato Pie

Connie Ottman


An old Southern favorite in the summer is tomato pie. It's wonderful with the yummy summer crop. This recipe has been around for so long, I'm not sure where it originated. Enjoy!


★★★★★ 3 votes

15 Min
30 Min


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  • 2 c
  • 1/2 c
  • 3 large
  • 1/2 c
    grated sharp cheddar cheese
  • 3
    basil leaves-chopped
  • 1 c
    mayonnaise (i use dukes for this recipe)
  • 1/2
    fresh lemon juice
  • ·
    kosher salt and fresh ground pepper to taste

How to Make Connie's Tomato Pie


  1. Mix Bisquick and milk together for pie crust. Press into a 9" pie pan.
  2. Peel and core tomatoes.
  3. Slice tomatoes and drain on parchment paper. Once drained, place tomato slices in the pie shell. The pie will puff so don't fill your pie shell too full.
  4. Mix mayo, shredded ches, salt, pepper, basil, and lemon juice together.
  5. Spread mayo mixture over tomatoes. Use real mayo, not Miracle Whip. Dukes brand works well.
  6. Sprinkle with additional salt and pepper if you'd like.
  7. Bake at 350 degrees.
  8. Enjoy this summer treat!

Printable Recipe Card

About Connie's Tomato Pie

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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