Tomato Pie Recipe with Corn and Basil

I’m excited to share this tomato pie recipe with corn and fresh basil—a fun twist on the classic Southern tomato pie we all love. Think juicy, ripe tomatoes, crisp sweet corn, and fragrant basil, all mixed into a tangy custard tucked inside a flaky, buttery crust. It’s an absolute winner for any summer brunch, lunch, or dinner. My family gobbles this up every time—especially alongside a fresh salad dressing drizzled with rich blue cheese!

“Wow, just wow! This pie is bursting with flavor and has quickly become my family’s go-to summer dish!”

Equipment

• Wusthof Chef Knife
• Cutting Board
• Glass Mixing Bowls
• Rolling Pin

• Deep Dish Pie Pan

Nutrition facts are estimates based on unbranded ingredients. Results might vary depending on what brands you use and portion size. Adjust as needed for your dietary needs or allergies.

Enjoyed this recipe? Please leave a comment below—I’d love to hear how it turned out!

Living in the South, I’ve learned that tomatoes get treated with a special kind of love here that I hadn’t seen before moving. Simple classics like thick, juicy sliced tomatoes with mayo on white bread? Genius and delicious!

But the Southern magic really shines with tomato pie. This is not a sweet dessert pie—it’s a savory masterpiece filled with layers of tomatoes, mayonnaise, and cheese baked to golden perfection in a buttery crust.

This particular tomato pie recipe adds bright corn and fresh basil for a fresh, summery twist. Corn and tomatoes together? It’s a flavor pairing that just makes sense. Fresh basil adds a fragrant lift, while the creamy, cheesy custard rounds it all out.

This pie is a star at any summer get-together or even a quick weeknight dinner. Paired with a crisp green salad and some juicy watermelon, it’s a perfect, laid-back Southern-inspired meal.

Here’s why this tomato pie recipe is such a keeper:

• Easy to make: Don’t stress the homemade crust? No problem—grab a store-bought one and cut your prep time down.
• Delicious every time: The combo of fresh summer produce and creamy cheese just hits the spot.
• Great leftovers: It reheats beautifully and freezes well, perfect for busy home cooks.

Why You’ll Make It Again

If you’re after a vibrant summer recipe that’s simple yet impressive, this pie has you covered. It’s exactly the kind of dish you’ll want to make over and over again. Here’s why it’s such a winner:

• True taste of summer: This pie fills your plate with ripe tomatoes, sweet corn, and fragrant basil, mingling with sharp cheddar and a tangy mayo custard. Every bite tastes like the heart of summer on your fork.
• Looks fancy, tastes homemade: It’s a showstopper on the table but doesn’t demand complicated steps. And trust me, using a store-bought crust won’t hurt the flavor one bit.
• Perfect texture every time: Tricks like blind-baking the crust, layering Parmesan with flour, and salting the tomatoes keeps the crust crisp, not soggy.
• Make ahead friendly: Bake it in advance, freeze it, or serve at room temperature. It’s great for potlucks or casual dinners.
• Flexible and forgiving: Not a fan of sharp cheddar? Swap it! Frozen corn on hand? That works too. Feel free to tweak herbs to your taste.
• Leftovers that truly shine: The pie’s flavor and texture hold up well for next-day lunches or quick dinners.

In a nutshell: fresh, tasty, and totally doable—the perfect tomato pie recipe to keep summer on your plate.

Ingredients and Smart Substitutions

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, cut into small cubes
• 1/4 cup ice water, or as needed
• 4 large tomatoes such as Roma, about 1 pound, sliced approximately 1/4-inch thick
• 1/3 cup freshly grated Parmesan cheese
• 2 teaspoons all-purpose flour
• 1 cup fresh corn kernels, about 2 small ears of blanched corn (or frozen thawed)
• 1 bunch scallions (average width) white and light green part only, finely chopped
• 8 large leaves fresh basil, torn or sliced into 1/2-inch pieces plus more for garnish
• 1 1/2 cups shredded sharp Cheddar cheese
• 3 large eggs
• 1 cup half-and-half
• 1/4 cup mayonnaise
• 1 teaspoon salt
• Freshly ground black pepper, to taste

Step-by-Step Preparation

1. Preheat oven to 400°F (200°C).
2. Combine all-purpose flour, salt, and cold cubed unsalted butter in a food processor and pulse until mixture resembles coarse crumbs.
3. Add 3 tablespoons ice water and pulse until the dough just starts to hold together; add up to 1 more tablespoon if too dry.
4. Turn dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate at least 30 minutes.
5. On a floured surface, roll the chilled dough into an 11-inch circle and fit into a 9- or 10-inch deep-dish pie pan, pressing firmly and sealing the edges; dock the bottom with a fork.
6. Line the crust with parchment paper, fill with pie weights (or dried beans/rice), and blind-bake at 400°F for 12–15 minutes until lightly golden.
7. Remove weights and parchment and let the crust cool for 20 minutes; lower oven temperature to 375°F.
8. Arrange tomato slices on paper towels, generously salt, let sit several minutes to draw out moisture, then pat dry with paper towels.
9. Cut kernels from blanched corn ears or thaw and dry frozen corn.
10. Finely chop scallions and tear basil leaves into ~1/2-inch pieces.
11. Mix freshly grated Parmesan and all-purpose flour and sprinkle evenly over the bottom of the cooled crust.
12. Layer one-third of the tomato slices over the Parmesan-flour mixture.
13. Sprinkle half of the corn, half of the scallions, one-third of the shredded sharp cheddar, and some torn basil over the tomatoes.
14. Repeat the layer sequence once more and finish with the remaining tomatoes on top.
15. Whisk together eggs, half-and-half, mayonnaise, 1 teaspoon salt, and freshly ground black pepper until combined.

16. Pour the custard gently and evenly over the layered filling so it settles between the layers.

17. Bake at 375°F for 40–45 minutes until the custard is set and the top is lightly golden; cover crust edges with a foil collar if they brown too quickly.
18. Let the pie rest about 10 minutes before slicing.
19. Garnish with extra torn basil leaves before serving.

Tips for Flaky Crust and Filling

• When placing your dough in the pan, roll it around your rolling pin to transfer it smoothly without ripping.
• Use dried beans, lentils, or rice from your pantry as eco-friendly, free pie weights.
• Pick your best tomato slices to showcase on top—they make the pie look as good as it tastes!

Serving Ideas and Mix-Ins

• Toss together a simple green salad or kale salad for a light side.
• Serve alongside Cream of Celery Leaves Soup for something cozy.
• Pick up the freshness with a chilled Watermelon Gazpacho.
• Offer Artichoke Tapenade and crusty bread slices to round out the meal.

How to Store and Reheat

• Keep leftovers covered in the fridge and eat within 5 days for best taste.
• Rewarm slices in the oven or toaster oven at 350°F for 15-20 minutes until heated through.
• This tomato pie recipe also freezes well for 1-2 months—wrap tightly, thaw in the fridge, and reheat before serving.

Answers to Common Questions

Is tomato pie served warm or cold?

I like to let the pie rest about 10 minutes after baking. Serve it warm or at room temperature, whichever you prefer!

Can you reheat tomato pie?

Absolutely! This tomato pie recipe reheats beautifully. Just slice it and warm in the oven at 350°F for about 15-20 minutes until hot.

Can you freeze tomato pie?

Yes! Thanks to the custard base, this tomato pie can be frozen—unlike some other tomato pie varieties. Wrap whole or in slices and freeze for up to 2 months. Thaw in the fridge before reheating.