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Lighter Tomato Pie

By Bobby Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1/2 (15 oz) package (rolled) refrigerated pie crust
  • 1/2 cup reduced-fat shredded four-cheese Italian blend
  • 4 large (about 1 lb) cut into 1/2-inch thick slices plum tomatoes
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh basil
  • 1/2 cup light mayonnaise
  • 2 tablespoons finely chopped scallions
  • 2 to 4 drops hot pepper sauce
  • 1 tablespoon grated Parmesan cheese


Preheat the oven to 400 °F.

On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a 9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Bake until lightly browned, 10–12 minutes. Transfer the crust to a wire rack to cool.

Reduce the oven temperature to 375 °F.

Sprinkle 1/4 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit. Sprinkle the tomatoes with the salt and top with the basil.

Combine the mayonnaise, scallions, hot pepper sauce and the remaining 1/4 cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30–35 minutes.

Test Kitchen Tip:

Plum tomatoes are meatier and contain less water than regular tomatoes. For a delicious smoky flavor, sprinkle the tomatoes with 2 slices of cooked, crumbled turkey bacon before baking. Two slices will increase the nutritional value by 20 calories and 2 grams of fat per serving.