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Pawley's Island Pimento Cheese Tomato Pie

We know a good recipe when we see it. And this recipe is one of them. Is there anything better than a fresh tomato pie in the summer? I made a few slight add-ins and noted them below. Also, I prefer my pies more browned so I baked this dish a little longer for about 35-40 min, just be sure to check on it so it doesn't burn. We also recommend using locally grown fresh tomatoes. This recipe is always a huge hit with our family and we hope you enjoy it as much as we do. Cheers to summer!


Natalie & Ashley


1 Store bought 9 inch deep dish pie crust

1 cup Palmetto Cheese - Original, Jalapeno, or Bacon

1/2 cup Parmesan Cheese

1/2 cup Shredded Monterey Jack Cheese

1/2 cup Hellmann's or Dukes Mayonnaise

1/2 cup Green Onions (scallions)

1/4 cup Fresh Basil

2-3 cups diced or sliced tomatoes

A few dashes of hot sauce (I added in)

A dash of salt and pepper (I added in)


Pierce the crust with a fork and par bake for about 5-10 minutes at 350F. Just slightly cooked.

Combine the Cheeses and Mayo and mix. Spread a thin layer of the cheese mixture in the bottom of the crust. Layer with tomatoes basil and onions, repeat until the crust is full. Always finish layering with the cheese mixture on the top. Bake at 325 for 25 minutes or until crust is light brown and cheese is bubbly. let set up for 15 minutes before cutting and serving.

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