Bacon Onion Tomato Pie

Nothing brings the comfort of summer and classic Southern kitchens into your home quite like a bacon onion tomato pie. This recipe strikes the perfect balance between smoky, sweet, and creamy, tucked into a flaky crust that tastes like pure nostalgia. It is the sort of pie your family gathers around for brunch or weeknight supper, and leftovers never last long.

I have served this at backyard get-togethers and always watched the pie plate empty before anything else. My family requests it every tomato season and it is a tradition now whenever garden tomatoes are abundant.

Ingredients

• Pre-baked deep pie shell: Gives the pie a sturdy, buttery base and saves prep time. Go for a well-browned crust for best texture
• Thick bacon slices: Add rich smoky flavor. Choose good quality bacon with just the right fat for crispiness
• Tomatoes: The heart of this pie—firm ripe ones work best. Avoid overripe tomatoes so your filling does not turn watery
• Yellow onion: Brings gentle sweetness when caramelized well. Look for a large onion with tight skin and no green shoots
• Mozzarella cheese: Melts beautifully and lends a chewy topping. Buy a fresh block and shred yourself if possible for maximum flavor
• Mayonnaise and sour cream: Combine to provide an unbelievably creamy and tangy layer. Use full fat versions for best results
• White flour: Helps the filling set and makes sure it does not become too runny
• Garlic powder: Enhances flavor without overpowering the filling
• Salt and black pepper: Round everything out. Use freshly ground black pepper for extra punch
• Fresh parsley or chives (optional): Make an optional herby garnish. Reach for whatever is brightest at the store or in your garden

Instructions

Prepare the Pie Crust:

Start by making sure your deep 9 inch pie shell is fully pre-baked and cooled. This step is key so that your crust stays crisp even under a luscious, juicy filling

Caramelize the Onions:

Add sliced onions to a medium skillet with a little reserved bacon grease. Cook on medium, stirring occasionally for about ten minutes, until the onions are soft, deeply caramelized and fragrant. Let them cool to just above room temperature before continuing

Layer the Filling:

Sprinkle half of your caramelized onions onto the crust. Gently lay out half your tomato slices over the onions in a single layer, then scatter half the crisp bacon over it all. Repeat the layers once more so every slice of pie gets the perfect bite

Prepare the Creamy Topping:

In a mixing bowl, combine mozzarella, mayonnaise, sour cream, flour, garlic powder, salt and black pepper. Stir thoroughly until the mixture looks thick and uniform with no dry bits

Top and Bake the Pie:

Spread the creamy cheese mixture evenly over the layered filling. Slide the pie onto a baking sheet to catch any drips and bake in a 350 degree oven for thirty five to forty minutes—look for the topping to turn golden and begin to bubble

Rest and Garnish:

Remove from the oven and let the pie cool for at least 15 minutes so the filling sets. If you like, sprinkle with chopped fresh parsley or chives just before slicing

Watching onions transform in the pan is my favorite part—they go from sharp and raw to sweet and golden. My kids know the dinner smells amazing when the onions start to caramelize and tease everyone into the kitchen.

Storage Tips

Let the pie cool completely before refrigerating so the filling stays together. Cover leftovers tightly and they will keep fresh for up to three days. Reheat slices in a moderate oven to return the flaky crust and melt the cheese all over again.

Ingredient Substitutions

Thick cut turkey bacon stands in for pork if you want to lighten things up. Feel free to swap mozzarella for sharp cheddar or pepper jack if you crave a different flavor twist. Greek yogurt in place of sour cream tastes just as creamy and tangy.

Serving Suggestions

Bring out this pie for brunch with a crisp green salad and cold brewed tea. Slices make unbeatable leftovers for lunch with a scoop of cottage cheese on the side. In the winter, try it beside roasted potatoes and steamed greens for a heartier meal.

Cultural Context

Tomato pie is a Southern staple beloved for highlighting the summer’s best tomatoes. Some say it first popped up in the Carolinas, and every cook puts their personal stamp on the creamy topping.

Seasonal Adaptations

Switch in heirloom tomatoes for a more colorful pie
Add fresh corn kernels in the summer for extra sweetness
Top with a handful of arugula after baking for a peppery bite

Success Stories

I once brought this pie to a potluck and it earned me the only empty dish on the table. My neighbor now claims it as her own for every holiday brunch.

Freezer Meal Conversion

Assemble completely but stop before baking. Wrap tightly and freeze for up to a month. Bake straight from frozen, adding ten more minutes to the baking time until piping hot.

This homemade bacon onion tomato pie brings the best of Southern summer right to your table. Tuck this recipe away—one bite and you will understand why it never goes out of style.

Common Recipe Questions

→ What type of bacon works best?

Thick-cut bacon offers robust flavor and texture, but any variety can be used based on preference.

→ Can I use other cheeses?

Yes, cheddar or Monterey Jack also melt nicely and add depth to the creamy topping.

→ How do I prevent the pie from becoming soggy?

Pre-baking the shell and layering vegetables between bacon helps reduce excess moisture.

→ Is it suitable for make-ahead preparation?

Absolutely. Assemble and refrigerate, then bake just before serving for fresh texture and flavor.

→ Are fresh herbs necessary for garnish?

Optional, but parsley or chives add a fresh, vibrant finish to the baked dish.