Is this not the most delicious looking savory pie you’ve EVER seen? It’s topped with real southern pimento cheese for Pete’s sake. Make this in the summertime when you have really gorgeous tomatoes. (Want to grow your own? Read my tomato tips here.)

My friend JC of JCP Eats posted this recipe and I thought it was so mouth-watering, I asked him to let me share it with you guys! This homemade pimento cheese is out of this world delicious.

I met food blogger JC on my trip to Dollywood last fall and we got on like two peas in a pod. He’s a true southern gentleman with class and style and all the things that make the south so grand. He’s based in Kentucky and posts fabulous countryside content so be sure to follow him on Instagram for your southern living fix!

Want more delicious tomato recipes? Check out this Simple Summer Salad, Burrata Summer Salad, Heirloom Tomato Pizza, Lakeside Cobb Salad, and my favorite Steamed Mussels. 

JC wrote this up for two pies but I think you could easily make one. That’s so southern to make two pies at once – no doubt to take one to your neighbor! I love that he also wrote up the seasonings “to taste” because that’s my favorite way to cook. Thanks for the recipe, JC! I can’t wait to make this.

The Best Southern Tomato Pie

Yields two pies
2 pre-baked pie crusts
3-4 medium tomatoes, sliced
1 c. mayonnaise (add slowly until desired consistency; can use more or less)
8 oz. sharp cheddar
8 oz. monterey jack
8 oz. parmesan
1 jar (4 oz.) diced pimentos, drained
1/4 vidalia onion, grated
Grey Poupon Dijon Mustard
minced onion, to taste
black pepper, to taste
kosher salt, to taste
sugar, to taste
basil, for garnish

1. Preheat oven to 350F.
2. Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it won’t make the pie sweet). Place a second paper towel on top of the tomatoes and leave them for 5-10 minutes. Carefully apply pressure to get rid of remaining juice out of tomatoes; be careful to not squish tomatoes with applied force.
3. In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, minced onion, and black pepper. Be conservative when using the mayonnaise — you can always add more to reach your desired consistency. Mix well.
4. Using a brush or a spoon, apply a thin layer of Grey Poupon Dijon Mustard to the pie crust, completely covering.
5. Add a layer of tomatoes.
6. Top with pimento cheese mixture.
7. Bake for 20 minutes and broil for 2-4 minutes; remove pie from oven when the top is perfectly browned.
8. Top with basil.
9. Enjoy!

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