Tomato pie filled with cheese, basil and mayo is a summertime favorite but the carbs in the pie crust can add up. This diabetes friendly recipe uses ½ a pie crust, less cheese and mayo and tastes better than the original!
What is tomato pie?
Southern tomato pie is a yummy filling baked in a pie crust. It's a great way to use fresh tomatoes and basil from your garden. This recipe is rich- mayo, cheese and pie crust- but we are using half a pie crust and less mayo/cheese to lighten it up!
Why this recipe works:
- Less carbs- we are using ½ a prepared pie crust. No difference in flavor!
- The crust is pre-baked to help it hold up to the substantial filling.
- A serving is ¼th pie!
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The main ingredients:
- Pie crust- I used a prepared refrigerated pie crust and cut it in half before unrolling it
- Tomatoes- use garden fresh tomatoes
- Basil- choose fresh for this recipe
- Green onion
- Mayo-use your favorite brand
- Cheese- I love sharp cheddar for this recipe. Use your favorite -a combination of cheeses works great also
How to make low carb Tomato Pie:
- Step 1: Cut a pie crust in half, then roll it out thin to fit into an 8" pie pan.
- Step 2: Prick the crust, then bake til lightly browned.
- Step 3: Meanwhile, salt the tomato slices then allow to drain.
- Step 4: Prepare mayo and cheese mixture, set aside.
- Step 5: Layer tomato slices into pre-baked crust.
- Step 6: Top with onions and basil.
- Step 7: Spread cheese mixture on top.
- Step 8: Bake, then serve.
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Expert Tips:
- Use fresh Summer tomatoes for best results and flavor.
- Be sure to salt and drain tomatoes which helps reduce excess juice in the final pie.
- Sprinkle a small amount of flour on surface before rolling out pie crust to make transfer easier.
- Use an 8" pan for best results.
Frequently asked questions
Yes, tomato pie should be stored in the refrigerator- up to 3 days. Reheat in 350 degree oven about 15-20 minutes or until warmed.
This recipe is best with fresh Summer tomatoes, but I have made this recipe in the Winter and had very good results with roma tomatoes sliced very thin.
A serving (¼th pie) of this tomato pie recipe is 13gm carb.
Hope you enjoy this Tomato Pie Recipe! Be sure to check out these other low carb favorites:
Did you make this recipe? Please leave your star rating and comment below!
Recipe
Tomato Pie made Diabetes Friendly
Ingredients
- ½ prepared pie crust
- 1 large tomato,sliced
- ⅓ cup green onion,chopped about 1 green onion
- 10 basil leaves, small, chopped
- 1 cup cheese, grated
- ¼ cup mayo
- ⅛ teaspoon salt
- dash ground pepper
Instructions
- Preheat oven to 400°. Cut a prepared roll of pie crust in ½. Return unused ½ to refrigerator for another use. Flour surface lightly and roll out remaining ½ crust thinly and fit into 8" pan. Prick with fork then bake for 10 minutes or until lightly browned. (After removing pie, reduce oven temp to 350° for final baking.)
- Meanwhile, lightly salt sliced tomatoes and allow to drain on paper towels or colander.
- Layer drained tomatoes, green onions and basil into prebaked crust.
- In a small bowl, mix cheese, mayo, salt and pepper. Spread mixture on top of basil.
- Bake pie at 350° for approx 20 minutes or until bubbly and cheese begins to brown.
Notes
- Use fresh Summer tomatoes for best results and flavor.
- Be sure to salt and drain tomatoes which helps reduce excess juice in the final pie.
- Sprinkle a small amount of flour on surface before rolling out pie crust to make transfer easier.
- Use an 8" pan for best results.
michelle
Did you just use a standard pie crust and roll it out very thinly? I've made something similar to this,--grilled squash zucchini, salted and drained tomatoes, topped with basil and a Greek yogurt/sour cream/mayo and parmesan cheese mixture. Crustless. Love all the summer flavors!
Charlotte
Hi Michelle! Yes, this was a standard pie crust and I cut it in half. Your recipe sounds delicious! Thanks for visiting.