Healthy Southern Tomato Pie: A Lighter Summer Delight (Print Version)

Healthy Southern Tomato Pie offers a light, fresh take on a classic. Enjoy ripe tomatoes, fresh herbs, and a savory, lighter cheese blend. Perfect for summer!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian, Lighter Option

# Ingredients:

→ For the Filling

01 - 4-5 large ripe heirloom tomatoes (about 2.5 lbs), thinly sliced
02 - 1/2 cup reduced-fat mayonnaise
03 - 1.5 cups shredded reduced-fat sharp cheddar cheese
04 - 1/2 cup fresh basil leaves, roughly chopped

→ The Crust (Store-bought shortcut, no shame!)

05 - 1 (9-inch) store-bought pie crust, thawed

→ Flavor Boosters & Seasonings

06 - 1/2 tsp onion powder
07 - 1/4 tsp garlic powder
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Optional Extras

10 - Pinch of red pepper flakes
11 - 1/4 cup fresh corn kernels

# Instructions:

01 - First, those beautiful tomatoes. Slice 'em up! I usually lay them on a wire rack over a baking sheet and sprinkle them with a little salt, then let them drain for at least 30 minutes, sometimes even an hour. This step, oh, this step is crucial! I once skipped it, and my pie was a watery disaster. Never again, friend, never again. You'll literally see the water draining out, and that's exactly what you want to avoid a soggy bottom.
02 - While your tomatoes are draining, unroll your pie crust into a 9-inch pie plate. Prick the bottom all over with a fork. I then line it with parchment paper and fill it with pie weights or dried beans. Bake it at 375°F (190°C) for about 10-12 minutes until it’s lightly golden. This helps prevent a soggy crust, which is honestly my biggest pet peeve. Remove the weights and parchment, then let it cool a bit. I forgot the weights once, and my crust shrunk into oblivion! Oops.
03 - In a medium bowl, combine the reduced-fat mayonnaise, shredded reduced-fat sharp cheddar cheese, onion powder, and garlic powder. Stir it all up until it’s well combined and looks like a glorious, cheesy spread. This is the glue that holds our Healthy Southern Tomato Pie together, giving it that classic creamy texture. I sometimes add a pinch of smoked paprika here for a little extra warmth.
04 - Now for the fun part! Arrange a single layer of your drained tomato slices in the bottom of the cooled pie crust. Season lightly with salt and pepper. Next, sprinkle a generous amount of fresh basil leaves over the tomatoes. Then, spread about a third of your mayo-cheese mixture over the basil. Repeat these layers—tomatoes, basil, mayo-cheese—until you run out of ingredients, ending with a final layer of the mayo-cheese mixture on top. It's like building a delicious little tower!
05 - Pop your assembled Healthy Southern Tomato Pie into the preheated oven at 375°F (190°C). Bake for about 30-35 minutes, or until the top is beautifully golden brown and the filling is bubbly and set. I always peek through the oven door, watching for that perfect golden hue. The smell that fills your kitchen at this point? Oh my goodness, it's heavenly!
06 - This is the hardest part, I swear! Once it's out of the oven, let the pie cool on a wire rack for at least 15-20 minutes before slicing and serving. This cooling time is essential for the pie to set properly. I know, I know, it smells so good you want to dive right in, but trust me, it’s worth the wait for perfectly formed slices. It should look vibrant, smell like summer herbs, and have a slightly crispy crust.

# Notes:

01 - Don't rush the tomato draining; it's a game-changer for a non-soggy pie.
02 - This pie actually tastes better the next day after the flavors have had a chance to meld, trust me.
03 - Swap out basil for dill if you're feeling adventurous or add fresh corn kernels for sweetness.
04 - A sprinkle of toasted pecans on top before serving? Chef's kiss!

# Equipment Needed:

01 - 9-inch pie plate
02 - wire rack
03 - baking sheet
04 - medium bowl
05 - parchment paper
06 - pie weights (or dried beans)

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 10g

Back