Brenda Gantt Tomato Pie Recipe

I tried making tomato pie at home many times before. Each one was a mess.

The bottom got soggy. Or the whole thing fell apart on my plate. I spent hours looking up tips online. Nothing worked.

Then I found Brenda Gantt’s Tomato Pie. She is an Alabama grandmother who became huge on social media. Her videos get millions of views.

People love her simple cooking style. This tomato pie is one of her best recipes. This dish has earned its place as a Southern classic.

The crust stays crispy. The filling holds together perfectly. Every slice comes out clean. This recipe fixes all my past problems with just a few easy steps.

Today I am sharing this copycat Brenda Gantt Tomato Pie recipe with you. Follow these steps closely. You will get a perfect tomato pie every time.

What Makes This Copycat Tomato Pie So Good

1. Perfect Balance of Creamy and Tangy Flavors – The mix of mayo, sour cream, and cheese creates a rich base. Fresh tomatoes add brightness. Each bite has both creamy and tangy notes that work together beautifully.
2. Simple Ingredients That Taste Homemade – You only need basic items from any grocery store. Just real food that comes together to taste like something special your grandma made.
3. Buttery, Flaky Crust That Holds Everything Together – The pie shell bakes until golden and crisp. It stays strong under the filling. No more soggy bottoms or pies that collapse when you cut them.
4. Moist Filling Without Being Watery – Salting the tomatoes first pulls out extra juice. This key step keeps your pie moist but never runny. The texture comes out just right.
5. Easy to Customize Without Losing the Classic Taste – You can swap cheeses or add herbs. The base recipe is so solid that small changes still give you that authentic Southern tomato pie flavor.

Brenda Gantt Tomato Pie Ingredients

Pie Crust:

• Frozen Pie Shell (1) – The pie shell serves as the base of the recipe. You can use a store-bought frozen shell or make your own from scratch. Both ways work great. Homemade gives a richer flavor. Frozen saves time and effort.

Tomatoes, Herbs, and Vegetables:

• Large Tomatoes (3) – These tomatoes bring fresh, juicy flavor to the pie. Choose ripe but firm tomatoes. Roma or beefsteak work best. They should be red and fresh. Avoid soft or bruised ones. Heirloom tomatoes also work and add extra color and taste.
• Green Onions (1/2 cup, chopped) – Green onions give a gentle onion flavor without overpowering the dish. Use both the white and green parts. They are also known as scallions. Regular onions are too strong for this recipe.
• Fresh Basil (2 tablespoons, chopped) – Fresh basil adds a bright, summer flavor and a wonderful aroma. Fresh basil is best when available. Dried basil can be used instead. Use about 1 1/2 teaspoons if dried.

Cheese, Dairy, and Seasonings:

• Salt (about 1 teaspoon) – A small amount of salt helps draw moisture out of the tomatoes. Regular table salt or sea salt both work well. This step is very important. It keeps the pie from becoming watery.
• Mayonnaise (3/4 cup) – The mayonnaise makes the filling creamy and rich. Use full-fat mayo for the best texture. Light mayo can make the filling thin. Homemade mayo also works and adds more flavor.
• Sour Cream (1/4 cup) – Sour cream adds a smooth and slightly tangy taste. Use regular, full-fat sour cream for best results. Fat-free versions do not work well. Greek yogurt can be used, but sour cream keeps the flavor traditional.
• Grated Mozzarella Cheese (1 cup) – Mozzarella cheese adds mild flavor and melts beautifully. You can use pre-shredded cheese or grate your own. Fresh mozzarella also works, but it should be drained well first.
• Grated Sharp Cheddar Cheese (1 cup) – Sharp cheddar brings bold, cheesy flavor to the pie. Medium cheddar or white cheddar also work well. Each option adds a slightly different taste.
• Garlic Powder (2 teaspoons) – Garlic powder adds savory depth to the filling. It blends easily and saves time. Fresh garlic can be used as well. About two cloves equal the powder amount.
• Black Pepper (1 teaspoon) – Black pepper adds mild heat and balance. Freshly ground pepper has the best taste. Pre-ground pepper works just fine. Adjust to your preference.
• Grated Parmesan Cheese (3 tablespoons) – Parmesan cheese is sprinkled on top to create a golden crust. Freshly grated parmesan gives the best flavor. The canned version also works if needed.

Essential Kitchen Equipment

1. Pie Pan – For baking the pie
2. Sharp Knife – For slicing tomatoes thin
3. Cutting Board – To protect your counter
4. Clean Kitchen Towel – For draining tomato slices
5. Colander – Extra draining step
6. Mixing Bowl – To combine the filling
7. Measuring Cups and Spoons – For accurate amounts
8. Grater – For shredding cheese fresh
9. Aluminum Foil – To prevent over-browning

How to Make Brenda Gantt Tomato Pie

Step 1 | Prepare the Pie Crust

Heat the oven to 400°F. Place your frozen pie shell on a baking sheet. Poke the bottom with a fork a few times. Bake for 8 to 10 minutes.

The crust should be lightly golden, not fully cooked. Take it out and let it cool. Lower the oven temperature to 350°F.

Step 2 | Slice and Salt the Tomatoes

Wash the tomatoes and pat them dry. Slice them about ¼ inch thick. Lay the slices on a clean kitchen towel. Sprinkle salt over all the slices. Let them sit for 20 minutes to release moisture.

Move the tomatoes to a colander and let them drain. Blot with paper towels to remove extra liquid.

Step 3 | Make the Cheese Mixture

Add mayonnaise and sour cream to a mixing bowl. Stir until smooth. Add mozzarella and sharp cheddar cheese. Mix well.

Stir in chopped green onions, garlic powder, and black pepper. Mix until thick and creamy. Set aside.

Step 4 | Chop the Fresh Basil

Rinse the basil leaves and pat them dry. Stack and roll the leaves together. Slice into thin strips, then chop. Measure about 2 tablespoons. Keep it separate for layering.

Step 5 | Layer the Pie

Place a layer of drained tomatoes in the pie crust. Spread half of the cheese mixture on top. Sprinkle with half of the basil. Add another layer of tomatoes.

Spread the remaining cheese mixture on top. Sprinkle with the rest of the basil. Press gently to level the layers.

Step 6 | Add the Parmesan Topping

Sprinkle grated parmesan evenly over the top. Cover the entire surface for a golden crust.

Step 7 | Bake the Pie

Bake at 350°F for 45 to 50 minutes. The top should turn golden and bubbly. Check halfway through baking. Cover the crust edges with foil if they brown too fast. Remove when the filling is set and creamy.

Step 8 | Cool and Serve

Remove the pie from the oven. Let it rest for 15 minutes. Slice into wedges. Serve warm or at room temperature.

Expert Tips for the Best Tomato Pie Every Time

• Use the Right Tomatoes – Pick firm, ripe tomatoes with thick flesh. Roma and beefsteak varieties have less water. Avoid overly juicy tomatoes. They make the pie watery.
• Do Not Skip the Salting Step – Salting pulls moisture out. This prevents a soggy pie. Let tomatoes drain for at least 20 minutes. Longer is even better. Blot with paper towels.
• Par-Bake Your Crust Properly – A par-baked crust stays crispy. Bake it until lightly golden before adding filling. This creates a barrier against moisture. Poke holes in the bottom first.
• Layer Evenly – Spread each layer to the edges. This ensures every bite has flavor. Press layers down gently. Good contact between layers helps everything meld together.
• Watch the Edges – Pie crust edges brown faster than the center. Cover edges with foil halfway through. This prevents burning. Remove foil for the last few minutes.

Serving Suggestions for Southern Tomato Pie

This tomato pie is a meal on its own. I like to serve it with a simple green salad on the side. The crisp greens balance the rich, creamy pie.

You can also add some fresh fruit. Sliced peaches or berries work great in summer.

For a bigger meal, serve it with grilled chicken or pulled pork. The pie is perfect for lunch or dinner. Bring it to potlucks and watch it disappear. People always ask for the recipe.

You can serve it warm right from the oven. Or let it cool to room temperature. Both ways taste wonderful.

Cut it into wedges like regular pie. Each slice should hold together nicely. This is real Southern comfort food at its best.

How to Store Brenda Gantt Tomato Pie

Refrigerator: Store leftover pie in the fridge. Cover it tightly with plastic wrap or aluminum foil. You can also put it in an airtight container. It will keep for 3 to 4 days.

To Reheat: Reheat slices in a 350°F oven for about 10 minutes. This brings back some crispness to the crust. You can also use a toaster oven. Microwave works too but makes the crust soft. Oven reheating gives the best results.

Freezer: You can freeze this pie. Wrap it very well in plastic wrap. Then add a layer of aluminum foil. Or use a freezer-safe container. It keeps for up to 2 months. Thaw overnight in the fridge before reheating.

Brenda Gantt Tomato Pie Recipe FAQs

1. Can dried basil replace fresh basil?

Dried basil works well using a smaller amount. Fresh basil brings brighter flavor, though dried basil still delivers a classic Southern taste without changing texture.

2. Does this pie need to cool before slicing?

Cooling time helps the filling firm up. Cutting too soon causes the layers to slide. Resting allows clean slices and better structure.

3. Can low-fat dairy be used?

Low-fat dairy changes texture and richness. Full-fat mayonnaise, cheese, and sour cream create the creamy consistency this recipe needs.

4. Is this recipe good for beginners?

Yes. The steps stay simple and clear. Careful tomato prep and basic mixing lead to consistent results, even for new cooks.

5. Can I add meat to this recipe?

Absolutely. Cooked and crumbled bacon or diced ham are great additions. Stir about 1/2 cup of your chosen meat into the cheese filling before layering it with the tomatoes.

6. Is there a low-fat version of this tomato pie?

You can use light mayonnaise and low-fat cheeses. The flavor and texture will be slightly different, less rich and creamy, but it will still be tasty. The salting step for the tomatoes remains important.

7. Can the pie crust be homemade?

A homemade crust works very well. A thick crust holds filling better and resists sogginess. Blind baking remains important to set the base.

Store-bought crusts save time and still deliver good results, making them a popular choice for many cooks.

Continue to Content

Brenda Gantt Tomato Pie Recipe

Yield: Makes 1 pie, sliced into 8 servings

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Brenda Gantt Tomato Pie Recipe made easy in 90 minutes. Crispy crust, creamy filling, and fresh tomatoes for a classic Southern favorite.

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Ingredients

Pie Crust

• 1 frozen pie shell (9-inch), par-baked

Tomatoes & Herbs

• 3 large ripe tomatoes, sliced ¼-inch thick
• ½ cup green onions, chopped
• 2 tablespoons fresh basil, chopped

Cheese, Dairy & Seasonings

• 1 teaspoon salt (for draining tomatoes)
• ¾ cup full-fat mayonnaise
• ¼ cup full-fat sour cream
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 3 tablespoons grated Parmesan cheese

Instructions

1. Heat the oven to 400°F. Place your frozen pie shell on a baking sheet. Poke the bottom with a fork a few times. Bake for 8 to 10 minutes. The crust should be lightly golden, not fully cooked. Take it out and let it cool. Lower the oven temperature to 350°F.
2. Wash the tomatoes and pat them dry. Slice them about ¼ inch thick. Lay the slices on a clean kitchen towel. Sprinkle salt over all the slices. Let them sit for 20 minutes to release moisture. Move the tomatoes to a colander and let them drain. Blot with paper towels to remove extra liquid.
3. Add mayonnaise and sour cream to a mixing bowl. Stir until smooth. Add mozzarella and sharp cheddar cheese. Mix well. Stir in chopped green onions, garlic powder, and black pepper. Mix until thick and creamy. Set aside.
4. Rinse the basil leaves and pat them dry. Stack and roll the leaves together. Slice into thin strips, then chop. Measure about 2 tablespoons. Keep it separate for layering.
5. Place a layer of drained tomatoes in the pie crust. Spread half of the cheese mixture on top. Sprinkle with half of the basil. Add another layer of tomatoes. Spread the remaining cheese mixture on top. Sprinkle with the rest of the basil. Press gently to level the layers.
6. Sprinkle grated parmesan evenly over the top. Cover the entire surface for a golden crust.
7. Bake at 350°F for 45 to 50 minutes. The top should turn golden and bubbly. Check halfway through baking. Cover the crust edges with foil if they brown too fast. Remove when the filling is set and creamy.
8. Remove the pie from the oven. Let it rest for 15 minutes. Slice into wedges. Serve warm or at room temperature.

Nutrition Information:

Serving Size: (Per Serving – Approximate)
Amount Per Serving: Calories: 350Total Fat: 29gSaturated Fat: 12gCholesterol: 55mgSodium: 640mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 13g

The Brenda Gantt Tomato Pie Recipe brings simple steps and strong Southern roots together.

With careful draining and rich layers, this dish delivers steady results every time and keeps the classic tomato pie tradition alive.