Special Ivy Inn Tomato Pie
Indulge in the savory sophistication of the Special Ivy Inn Tomato Pie, a perfect balance of summer's ripest tomatoes, fragrant fresh basil, and a cheesy, creamy topping that will make your taste buds sing. This Southern-inspired classic combines juicy layers of salted and dried tomatoes with a hint of scallion brightness, all nestled in a golden partially baked pie crust. Topped with a luscious blend of sharp cheddar, Parmesan, and mayonnaise, this pie bakes to perfection, creating a bubbly, golden crown that’s absolutely irresistible. Perfect for brunch, potlucks, or a comforting dinner, this crowd-pleaser is as versatile as it is delicious. With simple ingredients and easy-to-follow steps, you'll have a show-stopping dish on the table in under an hour!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 4 large ripe tomatoes
- 1 teaspoon salt
- 10 leaves fresh basil leaves
- 3 stalks scallions
- 1 cup shredded sharp cheddar cheese
- 1 cup mayonnaise
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Line a 9-inch pie dish with the pre-made pie crust, pressing it gently into the dish. Crimp or trim the edges as desired.
Poke the bottom of the crust with a fork a few times to prevent bubbling. Partially bake the crust for 10 minutes, then set aside to cool.
Slice the tomatoes into 1/4-inch thick rounds. Lay them on a paper towel-lined baking sheet and sprinkle with 1 teaspoon of salt. Allow them to drain for 10-15 minutes to remove excess moisture.
Gently pat the tomato slices dry with additional paper towels to prevent a soggy pie.
Chop the fresh basil leaves and slice the scallions thinly. Set aside.
In a medium bowl, mix the shredded sharp cheddar, mayonnaise, grated Parmesan cheese, and freshly ground black pepper until well combined. This will be the topping for the pie.
To assemble the pie, start by layering the tomato slices evenly in the bottom of the cooled pie crust. Alternate layers with chopped basil and scallions until all tomatoes are used.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes, ensuring it fully covers the pie.
Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.5 g | 375% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5258 mg | 229% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.1 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1383 mg | 106% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
