Tomato Pie Recipe with Corn and Basil

This tomato pie recipe with sweet corn and fresh basil adds a fresh twist to the classic Southern tomato pie you’ll love. Imagine juicy ripe tomatoes layered with the crisp sweetness of corn and the bright, herby pop of basil. It all rests in a tangy custard packed inside a flaky, buttery crust. This dish screams summer and is perfect for brunch, lunch, or a no-fuss dinner that feels special. Serve it alongside a big green salad with creamy blue cheese dressing, and you’ve got a meal everyone will adore!

“Wow, this pie hits all the right notes! So much flavor packed in one slice… this has quickly become my go-to tomato pie recipe!”

If you love Southern comfort food with a little twist, this tomato pie recipe with corn and fresh basil is your new best friend. It blends juicy, ripe tomatoes with sweet, fresh corn kernels and fragrant basil, all held together by a creamy custard and baked in a buttery, flaky crust that you’ll want to eat slice after slice. It’s a summer classic you can make anytime you have tomatoes in season or even frozen corn on hand!

Notes

Recipe updated 8-31-25 to clarify 1 cup half-and-half based on reader feedback.

SUBSTITUTIONS:

• I opted for sharp cheddar here, but mild cheddar works just fine if you prefer a gentler flavor. You can also swap in Monterey Jack, Colby, or Swiss cheese if you like.

TIP:

• Save the prettiest tomato slices to layer on top so your pie looks as good as it tastes.

MAKE AHEAD:

• This tomato pie recipe reheats really well. Cut leftover slices and warm them at 350 degrees in the oven for 15-20 minutes until hot.

FREEZER-FRIENDLY:

• Wrap the whole pie or slice it into pieces, then freeze tightly for up to 1-2 months.
• Defrost in the fridge and reheat slices in the oven for a quick and easy meal later.

Nutrition

Serving: 8Calories: 376kcalCarbohydrates: 22gProtein: 16gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 124mgSodium: 524mgFiber: 2gSugar: 5g

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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There’s nothing quite like a tomato pie when summertime tomatoes are bursting with flavor. This tomato pie recipe with corn and fresh basil layers juicy, savory tomatoes with sweet corn and herby basil in a creamy custard that’s both tangy and rich. All that goodness is wrapped in a flaky, buttery crust. This Southern-inspired dish is perfect for brunch, a casual lunch, or a quick weeknight dinner that still feels like a treat.

Inside this post, I’ll share a straightforward, from-scratch pie crust recipe with an easy option to swap in store-bought crust to save time. You’ll also get clear, step-by-step instructions for assembling and baking your tomato pie, plus tips to prevent sogginess by using Parmesan and flour, and how to pull moisture from your tomatoes ahead of time. I’ll walk you through the best ways to slice and serve so every piece holds up beautifully.

There are plenty of photos to guide you too, as well as tips for blind baking and protecting your crust, plus ideas on what to serve alongside. I’ll even cover storage and warming up leftovers, so you’ll get the most from your tomato pie recipe. Ready to make this sunny, flavorful summer dish? Let’s dive in!

Why You’ll Crave It

One of my favorite things about Southern cooking is how they transform tomatoes into something so much more than just a sliced veggie.

For example, have you ever had thick slices of juicy tomato on white bread slathered with mayo? It’s simple but absolutely genius. They also turn tomatoes into a savory pie that’s packed with loads of flavor and comfort!

Tomato pie is a Southern treasure — it’s not sweet like a dessert pie, but rich and savory, filled with layers of tomatoes baked together with mayonnaise and cheese inside a buttery crust. It’s the ultimate comfort food that tastes like summer on a plate.

This tomato pie recipe with corn and fresh basil takes that classic Southern idea and adds sweet kernels of fresh corn and fragrant, bright basil for extra summer flavor. It all comes together in a custard that’s subtly tangy thanks to the mayo, wrapped in a flaky, wonderful crust.

Tomato Pie with Corn and Fresh Basil is perfect for sharing at summer cookouts, potlucks, or as a fuss-free family dinner. Pair it with a crisp green salad, juicy watermelon slices, or my favorite Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle for a Southern-inspired feast that’s fresh and satisfying!

This tomato pie recipe is:

• Easy! If homemade crust isn’t your thing, grab a ready-made one to cut prep time down.
• Delicious! The mix of tomatoes, corn, basil, and cheese is a winner every time.
• Great for leftovers! It reheats wonderfully and freezes beautifully too, making it even more convenient.

Ingredients and Helpful Swaps

• 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

How to Assemble and Bake

1. Preheat oven to 400°F.
2. Combine flour, salt, and cubed cold butter in a food processor and pulse until mixture resembles coarse crumbs.
3. Add 3 tablespoons ice water and pulse; add up to 1 more tablespoon if dough doesn’t hold when pressed together.
4. Turn dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate at least 30 minutes.
5. Roll chilled dough on a floured surface into an 11-inch circle, adding flour if sticky (if using store-bought crust, roll gently to flatten).
6. Fit the dough into a 9- or 10-inch deep-dish pie pan, press snugly against the sides, and seal the edges.
7. Dock the bottom of the crust several times with a fork, cover with parchment folded up the sides, and fill with pie weights, dried beans, or rice.
8. Blind-bake the crust at 400°F for 12–15 minutes until the edges are lightly golden.
9. Remove parchment and weights and let the crust cool at least 20 minutes.
10. Lower oven temperature to 375°F.
11. Line a baking sheet with paper towels and generously salt the tomato slices; lay them out to draw out excess moisture.
12. After a few minutes, blot the tomato slices dry with fresh paper towels.
13. Mix grated Parmesan and flour and sprinkle the mixture evenly over the bottom of the cooled crust.
14. Layer one-third of the tomato slices over the Parmesan mixture.
15. Scatter half of the corn, half of the scallions, half of the cheddar, and half of the basil over the tomatoes.
16. Repeat the layering with the remaining corn, scallions, cheddar, and basil.
17. Finish with the remaining tomato slices on top.
18. Whisk together the eggs, half-and-half, mayonnaise, 1 teaspoon salt, and freshly ground black pepper until smooth.

19. Slowly pour the custard over the layered filling so it settles evenly.

20. Bake at 375°F for 40–45 minutes until the custard is set and the top is lightly browned, covering the crust edges with foil if they brown too quickly.
21. Let the pie rest 10 minutes before slicing and garnish with torn basil leaves.

Expert Tips for Flawless Results

• Use your rolling pin to roll up the crust and unroll it over the pan to avoid tears and make it easier to transfer.
• Look in your pantry for pie weights savings: dried beans, lentils, or rice work wonderfully and can be reused.
• Pick the best, most beautiful tomato slices for the top layer—they really make your pie shine.

Flavor Variations and Pairings

• A refreshing green salad or kale salad complements the richness of the pie well.
• Cream of celery leaves soup makes a light starter before serving.
• Chill some watermelon gazpacho on the side for a cool, vibrant contrast.
• Artichoke tapenade with crusty bread offers a tasty appetizer or side.

Storing, Freezing, and Reheating

• Keep leftovers refrigerated and eat within 5 days for best flavor and freshness.
• Warm slices gently in the oven or toaster oven at 350°F for 15-20 minutes until heated through.
• Freeze whole or sliced pie tightly wrapped for 1-2 months. Thaw in the fridge and reheat in the oven for a delicious quick meal.

Answers to Common Questions

Is tomato pie served warm or cold?

After a 10-minute rest to set the filling, this tomato pie is best served warm or at room temperature for the best flavor and texture.

Can you reheat tomato pie?

This tomato pie recipe reheats beautifully. Simply cut into slices and warm them in the oven at 350°F for 15–20 minutes until hot.

Can you freeze tomato pie?

This tomato pie with its custard base freezes well. Wrap it whole or slice and package securely, then freeze for 1–2 months. Defrost in the fridge before reheating in the oven.