Tomato Basil Pie
Tomato Basil Pie
This Tomato Basil Pie has found a place at our table every summer for at least 20 years. It is originally from a 1994 issue of Better Homes & Gardens – I still have the cut-out paper recipe! The fresh basil and ripe tomatoes just picked from the garden are at their prime right now and this is one of my favorite ways to enjoy them.
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Tomato Basil Pie
Ingredients
- 1 unbaked refrigerated piecrust just the bottom crust
- 1 1/2 cups shredded mozzarella cheese, divided (6 oz.)
- 4 medium tomatoes
- 1 cup fresh basil leaves, loosely packed
- 4 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 tsp white pepper
Instructions
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Unfold pie crust according to package directions. Place in 9" pie pan. Flute edges. Poke the bottom and sides with a fork to let out the steam. Pre-bake according to package directions. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Let cool on a wire rack.
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Cut tomatoes into wedges. Drain on paper towels. Arrange the tomato wedges on top of the melted cheese in the baked pie shell.
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Combine basil & garlic in a food processor: process until coarsely chopped. Sprinkle over the tomatoes.
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Combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon the mixture over the basil mixture, spreading evenly to cover the top.
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Bake in the oven for 35-40 minutes at 375 degrees or until top is golden and bubbly.
This looks delicious! I love fresh basil. I definitely need to make this soon!