Cheesy Bacon Tomato Onion Pie
Creamy, savory Cheesy Bacon Tomato Onion Pie layered with juicy tomatoes, caramelized onions, smoky bacon, and melty cheese in a flaky crust.
There’s a reason Southern tomato pie never goes out of style: it’s simple, abundant with garden flavor, and deeply comforting. This version leans into richness with crisp bacon, sweet onions softened in drippings, and a two-cheese mayo topping that bakes into a golden, bubbly cap.
The balance is everything. Salty bacon and sharp cheddar meet mellow mozzarella and basil, while ripe tomatoes bring brightness that cuts through the creamy top. Serve it warm as a brunch centerpiece, a potluck star, or an easy dinner with a crisp salad, and watch it disappear slice by slice.
What You Need to Make This Cheesy Bacon Tomato Onion Pie
Refrigerated 9-inch pie crust — The flaky base that holds all the juicy layers; par-baking keeps the bottom firm.
Bacon (6 strips) — Smoky crunch and savory fat for cooking the onions; crumble for even flavor.
Sweet onion — Thinly sliced and sautéed until golden to add sweetness and depth beneath the tomatoes.
Ripe tomatoes (about 3 medium) — Sliced and layered for juicy, tangy balance; choose meaty, not watery, varieties.
Cheddar cheese (1 cup, shredded) — Sharp bite that stands up to bacon and tomatoes.
Mozzarella (½ cup, shredded) — Melts smoothly for that irresistible, gooey top.
Mayonnaise (½ cup) — Binds the cheeses into a creamy, spreadable topping that bakes brown and bubbly.
Basil — Fresh herbal lift; dried works in a pinch, but fresh sings.
Salt and black pepper — Essential seasoning to sharpen flavors and keep the pie from tasting flat.
How to Make This Cheesy Bacon Tomato Onion Pie
STEP 1: Preheat the oven to 375°F (190°C). Fit the refrigerated pie crust into a 9-inch pie pan, dock the bottom with a fork, and bake for 8 minutes to set the structure. Remove and let cool slightly while you prepare the filling.
STEP 2: Cook the bacon in a skillet over medium heat until crisp, about 7–9 minutes. Transfer to a paper towel–lined plate and crumble when cool. Leave 1–2 tablespoons of drippings in the skillet for the onions.
STEP 3: Add the thinly sliced onion to the bacon fat and sauté over medium heat, stirring occasionally, until soft, translucent, and lightly golden, about 7 minutes. Season with a pinch of salt and let cool.
STEP 4: Slice the tomatoes into even rounds and pat them dry with paper towels to reduce excess moisture. This small step keeps your crust flaky and prevents a watery pie after baking.
STEP 5: Layer half of the tomato slices in the par-baked crust. Spoon the caramelized onions across the tomatoes and scatter the crumbled bacon evenly. Top with the remaining tomato slices to create a juicy second layer.
STEP 6: In a bowl, stir together the shredded cheddar, mozzarella, mayonnaise, basil, salt, and black pepper until a thick, spreadable mixture forms. Dollop over the top layer and gently spread to the edges so it covers the tomatoes.
STEP 7: Bake the pie for 30–35 minutes until the top is golden and sizzling around the edges. Let it rest for 10 minutes so the layers settle and the juices redistribute before slicing into neat wedges.
Can I Keep the Crust from Getting Soggy?
Yes, and it starts with two habits: par-bake the crust and blot your tomatoes. Dock the dough and bake briefly so it sets before filling. Then pat tomato slices dry to remove surface moisture. If your tomatoes are especially juicy, sprinkle a teaspoon of fine breadcrumbs in the par-baked shell to absorb excess without changing flavor.
What Tomatoes Work Best for This Pie?
Choose firm, meaty tomatoes like Roma, plum, or vine-ripened beefsteaks that aren’t overly watery. Heirlooms are delicious but can be juicy—if using them, slice a bit thicker and blot well. Avoid underripe tomatoes; you want full flavor and natural sweetness to balance the rich, cheesy topping and smoky bacon.
Can I Make This Pie Ahead?
You can prep components ahead for stress-free serving. Par-bake the crust and cook the bacon and onions up to a day in advance, storing separately in the fridge. Assemble and bake just before serving for the best texture. Leftover slices reheat well in a 350°F (175°C) oven for 10–12 minutes until warmed and crisp at the edges.
What Cheese or Herb Swaps Are Good?
Cheddar and mozzarella are classic, but you can tailor the blend. Try Fontina for creaminess, Gruyère for nuttiness, or a touch of Parmesan for salty depth. For herbs, basil is traditional; thyme or chives add a savory twist. If you like a little heat, a pinch of red pepper flakes in the topping wakes up the richness nicely.
Helpful Tips
- Pat tomatoes very dry and season the layers lightly as you build the pie for balanced flavor.
- Let the baked pie rest before slicing; the creamy top sets and cuts cleaner after 10 minutes.
- For extra insurance, brush the par-baked crust with a thin smear of egg white and return to the oven for 2 minutes to create a moisture barrier.
Serving Ideas for Cheesy Bacon Tomato Onion Pie
A peppery arugula salad with lemon vinaigrette cuts through the richness beautifully.
Roasted asparagus or green beans add crisp, fresh contrast on the side.
For brunch, pair with soft-scrambled eggs or a simple fruit salad for a full spread.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices on a parchment-lined sheet at 350°F (175°C) for 10–15 minutes until hot and edges are crisp again. Avoid microwaving if possible—it softens the crust and can make the topping greasy. This pie is best enjoyed warm or at room temperature, when the flavors bloom and the texture stays tender.
Cheesy Bacon Tomato Onion Pie
Ingredients
- 1 cup sharp cheddar coarsely grated
- 6 slices thick-cut bacon cooked to a crisp and crumbled
- ½ teaspoon fine sea salt
- 2 tablespoons fresh basil finely chopped or 1 teaspoon dried basil
- ½ cup creamy mayonnaise
- 1 large yellow or sweet onion finely sliced
- ¼ teaspoon ground black pepper
- 3 ripe medium tomatoes sliced (about 2 cups in total)
- ½ cup low-moisture mozzarella shredded
- 1 ready-made pie crust 9-inch, unbaked
Instructions
- Preheat the oven to 375°F (190°C). Press the unbaked pie dough into a 9-inch pie plate. Bake the crust alone for 8 minutes, then remove from oven and allow to cool slightly.
- In a skillet over medium heat, cook the bacon until thoroughly crisp. Remove the bacon, crumble it into pieces, and set aside. In the remaining bacon fat, sauté the onion slices for approximately 7 minutes or until softened and golden in color.
- Layer half of the tomato slices across the bottom of the pre-baked crust. Distribute the sautéed onions and crumbled bacon evenly on top. Finish with the remaining tomato slices arranged in a single layer.
- In a separate bowl, combine the grated cheddar and mozzarella cheeses with the mayonnaise, chopped basil, salt, and pepper. Stir until a uniform mixture forms. Spread this cheese mixture evenly over the top of the pie.
- Return the assembled pie to the oven. Bake for 30 to 35 minutes, or until the surface is golden and the filling is bubbling.
- Allow the pie to rest at room temperature for 10 minutes before slicing. Serve while warm.