Casserole Dishes · Diet · Main Dish · Side Dishes

Southern Green Tomato Pie

I have gotten much better at trying out new vegetable recipes, particularly those with either tomato, squash or peppers, since that’s what we seem to grow best. This one is definitely a keeper! I first learned about Tomato Pie (with red tomatoes) when a friend baked one using a recipe from another friend of hers.

With an abundance of green tomatoes recently harvested due to an impending frost, I was scrounging for recipes using some of my green tomatoes. We will also be storing some for later use.

I am sure the original recipe is absolutely drool-worthy, but I didn’t have all of the ingredients from the original recipe. As usual, I decided to make do with what I had on hand. We loved it, both warm fresh from the oven and served as a side dish to the BBQ Pulled Pork that Hubby made, and then the next day served cold for lunch.

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While making this Tomato Pie, I made several substitutions This recipe is adapted from my Duke’s Mayonnaise Cookbook, so it calls for using Duke’s Mayonnaise, but any good quality real mayonnaise would probably work if Duke’s isn’t available in your area. I was never a big fan of real mayonnaise in my younger days, so I mostly used Miracle Whip. My Hubby, on the other hand, is from South Carolina and Duke’s is the ONLY mayonnaise brought into our house. (Not really, but pretty close) Additional info regarding Duke’s mayo: Why Southerners Have an Obsession With Duke’s Mayonnaise | Southern Living

I also used my own freezer pie crust dough. I did not have sharp white Cheddar cheese nor a block of fresh Parmesan, so I substituted Monterey Jack for the Cheddar, and ¼ cup of store-bought grated plus ¾ cup of shredded Parmesan cheese that I had in the fridge. I gave amounts for both fresh and dried herbs. The source recipe listed all fresh herbs, but I only had fresh basil and chives, so I substituted dried herbs for the others.

Keto Green Tomato Pie

Since Duke’s is sugar-free and keto-friendly, this recipe can definitely be made keto friendly by simply substituting a super easy Keto Pie Crust.

Southern Green Tomato Pie

Print Recipe


  • Flaky Pie Dough (use my freezer pie crust, the recipe below or store bought)
  • green tomatoes, about 5 or 6, sliced 1/8” to 1/4”
  • 1 teaspoon salt
  • 1 cup shredded Monterey Jack (original recipe called for sharp white Cheddar cheese)
  • 1 cup fresh grated Parmesan cheese (I used canned grated and shredded Parmesan)
  • 1/2 cup Dukes mayonnaise (original recipe called for ¾ cup)
  • 2 teaspoons minced garlic (or 2 cloves minced)
  • 2 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
  • 2 teaspoons dried parsley
  • 2 tablespoons chopped fresh chives
  • 1⁄4 teaspoon ground pepper
  • Optional: fresh basil or parsley for garnish


Arrange the tomato slices in a single layer on paper towel–lined rimmed baking sheets. Sprinkle evenly with salt and let stand for 1 hour. Pat the tomatoes dry. I use a variety of green tomatoes, some slightly pink, from green cherry tomatoes to medium size green tomatoes.

  1. While the tomatoes stand, prepare and bake the pie dough.
  2. Preheat the oven to 375 degrees. Roll out the dough to a ¼-inch-thick round. Fit into a 9-inch pie plate or tin; fold the edges under and crimp. Prick the dough with a fork. Fill with parchment paper and dried beans or pie weights and bake at 375 degrees for 18 to 25 minutes, until the crust is baked through. Remove the crust from the oven. Reduce the oven temperature to 350 degrees.
  3. Stir together the cheeses, mayonnaise, garlic, basil, parsley, chives, and pepper in a medium bowl.
  4. Layer one-third of the tomatoes in a single layer on the bottom of the baked crust; top with half of the cheese mixture. Repeat layers. Top with the remaining tomatoes. Bake at 350 degrees for 30 minutes, or until the crust is browned and the filling is bubbly. Let rest for 10 minutes before slicing. Garnish with additional herbs, if desired. Note: after about 20 minutes, I like to add just a little bit more shredded cheese on the top layer of tomatoes.

Adapted from recipe in the The Duke’s Mayonnaise Cookbook (Grand Central Publishing)

Flaky Pie Dough


Makes 1 (9-inch) crust

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup mayonnaise
  • ¼ cup cold water


  1. Pulse the flour, salt, and mayonnaise in a food processor until crumbly.
  2. Gradually add the cold water through the food chute and pulse just until the dough comes together.
  3. Shape into a disk and let rest at room temperature for 30 minutes. Or refrigerate until ready to use and then let stand at room temperature 1 hour or until pliable.

Adapted from recipe in the The Duke’s Mayonnaise Cookbook (Grand Central Publishing)


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