What does pimento cheese spread taste like?

It’s creamy, sharp, and tangy, with a subtle sweetness from pimentos. The flavor is bold yet balanced—ideal for layering with tomatoes and crust.

How to keep tomato pie from being soggy?

Drain and salt tomatoes, blind bake your crust, and let the pie cool before slicing. A layer of breadcrumbs helps absorb excess moisture too.

It’s savory, slightly sweet, tangy, and creamy—all balanced inside a flaky crust. The pimento cheese adds depth that traditional versions lack.

Because it’s comforting and nostalgic. The texture is rich, and the flavor has the right mix of sharp, creamy, and sweet that people crave.

A savory Southern classic, this Pimento Cheese Tomato Pie is loaded with creamy cheddar, fresh herbs, and juicy tomatoes in a flaky crust.

Scale

Preheat oven to 350°F (175°C).
Place the pie crust in a pie dish and bake for 8-10 minutes until lightly golden.
Layer the sliced tomatoes on a paper towel, sprinkle with salt, and let them sit for 10 minutes to draw out moisture. Pat dry.
In a bowl, mix cheddar cheese, mayonnaise, pimentos, basil, parsley, oregano, paprika, salt, and pepper.
Layer tomatoes in the pre-baked crust.
Spoon the cheese mixture over the tomatoes, spreading evenly.
Bake for 30–35 minutes, until bubbly and golden on top.
Let cool for 10 minutes before slicing and serving.

For best flavor, use ripe, in-season tomatoes and a high-quality sharp cheddar cheese.

Keywords: pimento cheese, tomato pie, savory pie, southern recipe