Total Time
Prep 20 mins
Cook 40 mins

Locals make this with Creole tomatoes.

Ingredients Nutrition


  1. Preheat oven 350 degrees.
  2. Thoroughly mix mayonnaise, cheddar cheese, minced onions, herbs and pepper; set aside.
  3. In large mixing bowl, mix together baking mix, baking powder, buttermilk and water.
  4. With floured fingers, pat mixture into the bottom and sides of a lightly greased and floured 9" pie pan.
  5. Bake crust 10 minutes. Remove from oven.
  6. Arrange tomato slices on top of crust to completely cover; cut smaller pieces of tomato to fill in gaps. At this point you may want to lightly salt the tomatoes.
  7. Spread mayonnaise mixture over tomatoes and sprinkle with parmesan cheese.
  8. Bake until biscuit is nicely browned and top is bubbly, about 30 to 40 minutes.
  9. Cut into wedges and served still warm or if made ahead, briefly reheat in low oven.
  10. Refrigerate leftovers.


Most Helpful

I absolutely loved this with the biscuit crust instead of a pie dough crust. This is definately the best tomato pie recipe out there. I used half cheddar and half mozzarella cheese, and then realized I was out of Parm cheese. Next time will make sure I have parm cheese as well. Great recipe!

toohot4u August 24, 2010

Made for ZWT 6 and really love this. I used one of the make-your-own Bisquick recipes on Zaar and it was great. Perfect for all those summer tomatoes! I'm a Quisine Queen!!

CaliforniaJan June 29, 2010

LOVE THIS! This is so delicious. I used Arrowhead Mills Organic Buckwheat Pancake & Waffle Mix because it's what I had on hand. It made for a nice filling crust. Who knew that tomatoes, cheese, some herbs, and mayonnaise would be so simple yet so heavenly. Made for P-A-R-T-Y 2009. Thanks for posting this gailanng!

AmyZoe December 29, 2009

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