Paula Deen Tomato Pie : If you’ve ever experienced Southern hospitality, chances are you’ve been offered a slice of tomato pie. And when it comes to Southern comfort food, no one delivers quite like Paula Deen. Her take on the classic tomato pie combines simplicity, flavor, and tradition, wrapped in a flaky crust and topped with creamy, cheesy goodness.

This savory dish has become a staple in many Southern homes, often gracing tables during summer gatherings or Sunday brunch. While its ingredients are humble—fresh tomatoes, cheese, mayo, and a pie crust—the flavor profile is rich and layered.

What sets Paula Deen’s version apart is her use of Dijon mustard and a blend of sharp white and yellow cheddar cheeses. According to Southern Living, these variations help deepen the flavor and elevate this simple dish to something special. Additionally, the method she uses helps solve a common tomato pie problem—avoiding the dreaded soggy bottom. For a scientific dive into that issue, Serious Eats offers a fantastic breakdown in their guide to tomato pie crusts.

What Is Paula Deen’s Tomato Pie?

At its core, Paula Deen’s tomato pie is a savory, open-faced pie layered with fresh peeled tomatoes, cheeses, and a mayonnaise-Parmesan topping. It’s baked until golden and bubbly, then cooled and served at room temperature. The Dijon mustard spread across the bottom crust gives it a unique tang that balances the sweetness of the tomatoes.

This pie is often served as a side dish or even a main course and is particularly popular during the summer months when garden tomatoes are at their peak.

Ingredients You’ll Need

1 (9-inch) baked pie crust
2 tablespoons Dijon mustard
4 peeled and sliced tomatoes
4 oz white cheddar cheese, grated
4 oz yellow cheddar cheese, grated
½ cup mayonnaise
⅓ cup Parmesan cheese, grated
Salt and freshly ground black pepper to taste

Step-by-Step Preparation

Here’s how to make Paula Deen’s tomato pie from scratch:

Step 1: Preheat oven to 350°F. Spread the Dijon mustard over the bottom of the baked pie crust.
Step 2: Layer half the sliced tomatoes in the crust. Season with salt and pepper.
Step 3: Add a mix of white and yellow cheddar cheese on top.
Step 4: Mix mayonnaise and Parmesan in a bowl. Spread over the cheese layer.
Step 5: Bake for about 20 minutes or until the top is golden and bubbly.
Step 6: Cool the pie, then add the remaining tomatoes. Serve at room temperature.

Tips for a Perfect Tomato Pie

To ensure your pie turns out just right, keep the following in mind:

Drain excess liquid from tomatoes after slicing to avoid sogginess.
Use fresh, ripe tomatoes—preferably homegrown or heirloom varieties.
Don’t overbake; the top should be bubbly, not browned.
Cool before serving to allow the pie to set.

Tasty Variations

Looking to mix it up? Try these variations:

Swap cheddar for mozzarella or Gruyère for a different cheese profile.
Add fresh basil, oregano, or even cooked bacon for extra flavor.
Use a gluten-free crust for dietary preferences.
Substitute vegan mayo and plant-based cheese for a dairy-free version.

What to Serve with Tomato Pie

Tomato pie shines as a summer dish, especially when paired with:

A light arugula salad with vinaigrette
Cornbread or hush puppies
Iced tea or lemonade
A side of collard greens or grilled veggies

Nutritional Considerations

While delicious, tomato pie is also indulgent. Here’s a breakdown per slice (approximate):

Calories: 280–350
Fat: 22g
Protein: 7g
Carbs: 18g

For a healthier version:

Reduce or skip the mayo
Use a whole wheat or cauliflower crust
Load up on more vegetables or herbs

For a more comprehensive look at the health benefits of tomatoes, Healthline explains their nutritional value, including their high antioxidant content.

FAQs

What is a Southern tomato pie made of?
It typically includes tomatoes, cheese, mayonnaise, and a pie crust. Paula Deen adds Dijon mustard for extra flavor.

Do you peel tomatoes for tomato pie?
Yes, especially in Paula Deen’s version. Peeling ensures a better texture and reduces excess liquid.

How do you keep tomato pie from being soggy?
Salt and drain the tomatoes before layering. Also, pre-bake the crust and avoid overloading with wet ingredients.

Can you freeze tomato pie?
It’s best served fresh, but you can freeze it. Note that the texture may change slightly when reheated.

What goes with tomato pie?
Light salads, Southern sides, and sweet tea are perfect companions.

What kind of tomatoes work best?
Roma, beefsteak, or heirloom tomatoes—firm and low in moisture.

Is Paula Deen’s recipe spicy or mild?
It’s mild, but the Dijon mustard adds a subtle tang.

Final Thoughts

Paula Deen’s tomato pie is a must-try if you’re looking to experience authentic Southern cuisine. It’s the perfect balance of savory, creamy, and fresh—an easy-to-make dish that celebrates the best of summer’s bounty. With a few simple ingredients and some kitchen love, you’ll have a dish that’s sure to impress at any gathering.