Tommy Toe Pie

READY IN: 1hr 10mins
Recipe by Sharon123

This recipe is from Rebecca Laney-Meers, Jackson Mississippi and she was one of the winners in the Mississippi magazine contest. Her memories of this pie take her back to the 1960s when as a child in her grandmother Kate’s kitchen in west Jackson she renamed the recipe Tommy Toe Pie. It was called Tomato Pie. Rebecca’s time with her grandmother was quality time, and over the years she has tried many tomato pies, but grandmother Kate’s has remained the best. And when the tomatoes start coming in from the garden, this is her go-to recipe for her family. Thanks Rebecca! Feel free to add in fresh herbs, like the basil, oregano, etc. Enjoy!

Top Review by The_Swedish_Chef

This pie was discussed in a Zaar thread and it was certainly one of the stranger concepts for a pie that I ever encountered, so naturally, I had to try it! Lucky for me, when I went to Whole Foods to find some cheese worthy of this recipe, an employee who grew up in Florida, exclaimed, "Oh my God! I grew up with Tomato Pies and THIS is the cheese we all use down there!" So, I bought a Parrano Uniekaas Dutch Cheese and a Black Diamond Cheddar which was aged 5 years, plus the Parmesan. By the photos that I included, you can tell that I chose to use a wide variety of Heirloom tomatoes, just for fun. The recipe went together like a snap, (I put Panko crumbs on top with the Parmesan), and the smell was amazing, as it baked. It's a tad runny, but when we sat down to try this new recipe, we were bowled over by the taste!!! Even my very, very picky daugher who only likes pizza, asked for a second slice. :) I would plan on serving this at least a couple of times per year, just for the heck of it but I could easily see this being stunning at a brunch, too! So glad that I stumbled upon the "Tommy Toe Pie" thread and had the time and courage to make this most unusual addition to our dinner menu.

Ingredients Nutrition


  1. The day before, slice 3 to 5 tomatoes and drain on paper towels.
  2. Refrigerate.
  3. Bake deep-dish pie shell according to package directions.
  4. Cool.
  5. Mix cheeses, mayonnaise and basil. Set mixture aside.
  6. Spread the bottom of the pie shell with Dijon mustard. Place one layer of tomatoes, and then sprinkle with salt and pepper.
  7. Layer ½ of the cheese and mayonnaise mixture.
  8. Sprinkle with chopped green onions. Repeat layers. End with ½ cup of shredded Parmesan cheese on top.
  9. Bake at 375 degrees for 35-40 minutes. Enjoy!

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