Southern Tomato Pie with Ground Beef, Cheddar, and Crispy Bacon

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Tomato pie carries all the warmth of Southern hospitality in one dish.

Slices of juicy ripe tomatoes, savory ground beef, sharp cheddar, and crisp bacon—all tucked inside a golden, flaky pie crust.

It’s homey enough for Sunday supper and popular at potlucks.

Tomato pie started as a simple way to use up an abundance of garden tomatoes, but it’s earned its place as comfort food royalty.

What sets this recipe apart?

Rich ground beef melds with the sweet acidity of tomatoes while cheddar and bacon deliver smoky, salty flavor in every bite.

Whether you serve it hot from the oven or enjoy leftovers on the patio, tomato pie grabs attention the moment it hits the table.

Go straight to Recipe

Ingredients and Essential Kitchen Tips

This tomato pie celebrates bold flavors and relies on a few smart choices at the grocery store.

Here’s exactly what you’ll need:

For the pie:

• 1 unbaked 9-inch deep-dish pie crust (store-bought or homemade)

• 4 large, ripe tomatoes

• 1 pound ground beef (80/20 for juiciness)

• 1 cup shredded sharp cheddar cheese

• 6 slices thick-cut bacon

• ½ medium yellow onion (diced)

• ⅓ cup mayonnaise

• 2 tablespoons chopped fresh basil (plus extra for garnish)

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon smoked paprika (optional)

• 1 tablespoon Dijon mustard

For prepping and serving:

• 1 teaspoon olive oil

• Paper towels (to drain tomatoes and bacon)

Ingredient Spotlight:

Choosing the Best Tomatoes and Cheese

Tomatoes are the heart of this pie. Look for firm, ripe tomatoes like beefsteak or heirloom varieties. They should be heavy for their size, with smooth skin and deep color. Overripe or watery tomatoes will make the pie soggy.

For cheese, sharp cheddar packs punchy flavor. Grate your own for the best melt. Pre-shredded cheese often contains anti-caking agents and won’t melt as smoothly.

Time-Saving Prep Tips for Beef and Bacon

• Use kitchen scissors to chop raw bacon fast.

• Cook bacon low and slow, then transfer it to paper towels to keep it crispy.

• For ground beef, blot away excess grease after browning to keep the pie from getting oily.

• Dice onion while the bacon cooks to keep things moving.

• Lay sliced tomatoes on a layer of paper towels and sprinkle them with salt. Let them sit for 20 minutes to draw out excess moisture, then pat dry before layering.

Step-by-Step Guide to the Perfect Tomato Pie

Every layer in tomato pie adds flavor and texture. Take your time and don’t rush—it’s worth it when you pull a bubbling, golden pie out of the oven.

Making and Pre-Baking the Pie Crust

1. Preheat your oven to 400°F.

2. Roll out pie dough and fit it into a 9-inch deep-dish pie pan.

3. Prick the bottom with a fork to prevent bubbles.

4. Line the crust with parchment and add pie weights or dried beans.

5. Bake for 12 minutes until edges turn pale golden.

6. Remove weights and parchment, then bake 5 minutes more.

7. Let the crust cool a bit before filling.

Cooking Ground Beef and Bacon for Maximum Flavor

Crispy Bacon:

• Place bacon in a skillet over medium heat.

• Cook until deep golden and crisp, about 6-8 minutes.

• Move to paper towels; reserve 1 tablespoon of drippings in the skillet.

Savory Beef Mixture:

• Add diced onion to the reserved bacon drippings.

• Sauté 2-3 minutes until soft.

• Add ground beef, salt, pepper, garlic powder, and smoked paprika.

• Cook, breaking up meat, until browned—about 5-7 minutes.

• Drain well on paper towels to remove extra fat.

Assembling and Baking Your Tomato Pie

1. Lower the oven to 375°F.

2. Whisk mayonnaise, Dijon mustard, and half the cheddar in a small bowl.

3. Arrange half the tomato slices across the pie crust.

4. Sprinkle a bit of salt and pepper over tomatoes.

5. Add half the beef mixture, then sprinkle with bacon and chopped basil.

6. Dollop half the mayo-cheese mixture on top and gently spread.

7. Repeat layers: remaining tomatoes, beef, bacon, basil, and mayo mixture.

8. Finish with the rest of the cheddar, scattering evenly on top.

9. Bake for 35-40 minutes, until the top is golden and filling bubbles around the edges.

10. Cool for 15 minutes before slicing. The pie will set up and become easier to cut.

Serving, Storing, and Creative Variations

Tomato pie tastes best when flavors have a chance to mingle.

Serve it warm or at room temperature, and watch it disappear slice by slice.

How to Serve Tomato Pie for Any Occasion

• Garnish with fresh basil or flat-leaf parsley right before serving.

• It pairs with a simple green salad, roasted vegetables, or corn on the cob.

• Serve it as a main course, or cut into smaller squares for an appetizer tray at parties.

Storing Leftovers and Reheating Tips

• Cool leftover tomato pie completely, then cover tightly in foil or a lidded container.

• Store in the fridge for up to 3 days.

• To reheat, place slices on a sheet pan in a 350°F oven for 15 minutes. The crust gets crisp again and the cheeses melt just right.

• Avoid microwaving unless you’re in a hurry, as the crust can get soft.

Creative Variations: Making Tomato Pie Your Own

Tomato pie is a forgiving recipe.

Try these ideas if you want to mix things up:

• Cheese swaps: Add mozzarella, Monterey Jack, or even a bit of feta for tang.

• Fresh herbs: Sprinkle in oregano, chives, or thyme for extra flavor.

• Heat: A pinch of red pepper flakes or a layer of thinly sliced jalapeños creates a mild kick.

• Vegetable boost: Add cooked spinach or sautéed mushrooms with the beef.

Conclusion

Tomato pie is more than just a Southern favorite—it’s a versatile, irresistible dish loaded with comfort and flavor.

Ground beef and bacon bring savory depth, while sharp cheddar sets off the sweetness of tomatoes in every bite.

This recipe delivers slice after slice of crowd-pleasing comfort without a lot of fuss. Whether you stick to the classic or try your own twist, tomato pie belongs in every cook’s collection.

Pull out the pie pan, gather your ingredients, and enjoy the simple pleasure of homemade tomato pie fresh from your kitchen.