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Southern Green Tomato Pie

Southern green tomato pie with crispy bacon, sharp cheddar, and a flaky crust. Tangy green tomatoes are salted to draw out moisture, then baked until golden brown and bubbly.
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Prep Time 25 minutes
Cook Time 40 minutes
resting 20 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 4 green tomatoes medium, sliced
  • 1 tsp salt
  • 8 bacon slices, cooked and crumbled
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 cup mozzarella cheese shredded
  • 0.5 cup mayonnaise
  • 2 green onions sliced
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Crust
  • 1 refrigerated 9-inch pie crust

Equipment

  • 1 sheet pan

Method
 

Prep the tomatoes and crust
  1. Preheat oven to 375°F (190°C). Keep a sheet pan ready to support the pie dish.
  2. Place tomato slices on paper towels and sprinkle with salt. Let stand for 20 minutes to remove excess moisture.
  3. Pat the tomatoes dry. This helps prevent the pie from becoming watery.
  4. Fit the refrigerated 9-inch pie crust into a 9-inch pie dish. Press to fit the bottom and sides.
Assemble the pie
  1. Layer half of the tomatoes into the crust. Spread them into an even layer.
  2. Sprinkle half the bacon and half the sharp cheddar cheese over the tomatoes. Distribute across the surface.
  3. Repeat layers with remaining tomatoes, bacon, and sharp cheddar cheese. Keep the top layer as evenly spread as possible.
  4. In a bowl, mix mayonnaise, mozzarella cheese, green onions, fresh parsley, black pepper, and garlic powder. Stir until it forms a thick, uniform topping.
  5. Spread the mayonnaise mixture evenly over the pie. Make sure it reaches the edges.
Bake and slice
  1. Bake the pie for 35–40 minutes at 375°F (190°C) until golden brown and bubbly. Place on the sheet pan if your dish can drip.
  2. Cool for 10 minutes before slicing. Letting it rest helps the layers set.

Notes

Salt the tomato slices and pat them dry to control moisture so the pie bakes up cleanly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F (163°C) oven until warmed through. Freezing isn’t recommended because the crust texture may soften after thawing. For a lighter option, replace mayonnaise with plain Greek yogurt for a tangier, lower-fat filling.