Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) pie crust (homemade or refrigerated), fit into a 9-inch pie dish
- 1 1/2 pounds ripe tomatoes, sliced 1/4-inch thick
- 1 1/2 teaspoons kosher salt, divided
- 2 cups fresh sweet corn kernels (from about 3 ears)
- 1 tablespoon unsalted butter
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 cups shredded sharp cheddar cheese
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1/2 cup packed basil leaves, thinly sliced
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
Do This
- 1. Heat oven to 400°F. Fit crust into a 9-inch pie dish; chill 10 minutes, then dock with a fork.
- 2. Blind-bake crust: line with parchment, fill with pie weights, bake 15 minutes; remove weights and bake 5 minutes more.
- 3. Salt tomato slices with 1 teaspoon salt; drain on a rack 20 minutes, then blot very dry.
- 4. Sauté corn in butter 4–5 minutes to lightly dry it out; cool 5 minutes.
- 5. Lower oven to 375°F. Mix mayo, sour cream, egg, cheeses, flour, basil, green onions, garlic powder, pepper, and remaining 1/2 teaspoon salt.
- 6. Layer corn and tomatoes in crust; spread the creamy binder over the top.
- 7. Bake at 375°F for 35–40 minutes until deeply golden and bubbly; cool 45–60 minutes before slicing.
Why You’ll Love This Recipe
- Peak-summer flavor: sweet corn, juicy tomatoes, and basil taste like the best farmers market haul in pie form.
- Sliceable and satisfying: a creamy mayo-cheese binder sets up so you can cut clean wedges.
- Comfort food, but bright: rich, bubbly filling balanced by fresh herbs and tomatoes.
- Great warm or room temp: ideal for picnics, potlucks, and easy dinners.
Grocery List
- Produce: 1 1/2 lb ripe tomatoes, 3 ears sweet corn (or enough for 2 cups kernels), fresh basil, green onions
- Dairy: unsalted butter, sharp cheddar cheese, Parmesan cheese, sour cream, 1 large egg
- Pantry: 1 (9-inch) pie crust, mayonnaise, all-purpose flour, kosher salt, black pepper, garlic powder
Full Ingredients
For the crust
- 1 (9-inch) pie crust (homemade or refrigerated), rolled and fitted into a 9-inch pie dish
- 1 sheet parchment paper (for blind baking)
- Pie weights or dried beans (enough to fill the crust about 2/3 full)
For the tomatoes
- 1 1/2 pounds ripe tomatoes (about 3 medium-large), sliced 1/4-inch thick
- 1 teaspoon kosher salt (for draining the tomatoes)
For the corn and basil filling
- 2 cups fresh sweet corn kernels (from about 3 ears)
- 1 tablespoon unsalted butter
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
- 1/3 cup (about 1 ounce) finely grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1/2 cup packed fresh basil leaves, thinly sliced
- 1/4 cup thinly sliced green onions (about 2)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt (for the binder mixture)
Step-by-Step Instructions
Step 1: Prep the oven and crust
Position a rack in the lower third of the oven (this helps the bottom crust bake through). Preheat to 400°F.
Fit the pie crust into a 9-inch pie dish, gently pressing it into the corners. Crimp the edges. Refrigerate for 10 minutes so it holds its shape.
Dock (poke) the bottom of the crust all over with a fork.
Step 2: Blind-bake the crust for a crisp bottom
Line the chilled crust with parchment paper and fill with pie weights or dried beans.
Bake at 400°F for 15 minutes. Carefully lift out the parchment and weights. Return the crust to the oven and bake for 5 minutes more, until the bottom looks dry (it should not be fully browned yet).
Set aside to cool slightly while you prep the filling.
Step 3: Drain the tomatoes (this prevents a watery pie)
Place the tomato slices in a single layer on a wire rack set over a baking sheet (or on a few layers of paper towels). Sprinkle evenly with 1 teaspoon kosher salt.
Let the tomatoes drain for 20 minutes. Then blot the tops thoroughly with paper towels. Flip the slices and blot again. The drier they are, the cleaner your slices will be later.
Step 4: Sauté the corn to concentrate sweetness
In a skillet over medium heat, melt 1 tablespoon butter. Add the corn and cook, stirring occasionally, for 4 to 5 minutes, just until it turns brighter yellow and smells sweet.
This quick sauté cooks off a bit of moisture so the pie bakes up thicker. Transfer corn to a plate to cool for 5 minutes.
Step 5: Mix the creamy basil-cheese binder
Reduce oven temperature to 375°F.
In a large bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, and 1 egg until smooth. Stir in cheddar, Parmesan, 2 tablespoons flour, basil, green onions, garlic powder, pepper, and the remaining 1/2 teaspoon kosher salt.
The mixture will look thick and spoonable; that’s exactly what you want.
Step 6: Assemble the pie
Spread about half of the corn in the bottom of the par-baked crust. Layer the tomato slices on top, overlapping slightly to cover the surface. Sprinkle the remaining corn over and around the tomatoes (tuck kernels into gaps).
Spoon the mayo-cheese mixture over the top and gently spread it to the edges, sealing in the filling like a “cap.”
Step 7: Bake until bubbly and golden
Bake at 375°F for 35 to 40 minutes, until the top is deeply golden with browned spots and you see bubbles around the edges.
If the crust edge starts browning too quickly, loosely cover the rim with foil for the last 10–15 minutes.
Step 8: Cool to set (don’t skip)
Cool the pie on a rack for 45 to 60 minutes before slicing. This cooling time lets the creamy binder set up so the slices hold together.
Serve warm or at room temperature. If you’d like, garnish with a few torn basil leaves right before serving.
Pro Tips
- Choose ripe-but-firm tomatoes: very soft, overripe tomatoes release more liquid and can make the pie looser.
- Blot aggressively: after salting, blot both sides of the tomato slices. This is the biggest factor in avoiding a watery filling.
- Lower rack placement helps: baking on the lower third of the oven encourages a crisp, fully baked bottom crust.
- Let it cool to slice: if you cut too soon, it will be tasty but runnier. A full 60 minutes gives the cleanest wedges.
- Shred your own cheese if possible: pre-shredded cheese often contains anti-caking agents that can make the topping less creamy.
Variations
- Spicy corn & tomato pie: add 1 finely diced jalapeño (seeded) to the corn while sautéing, and add 1/4 teaspoon cayenne to the binder.
- Extra-herby: replace half the basil with fresh chives or parsley, or add 1 teaspoon chopped fresh thyme.
- Cheese swap: use Monterey Jack or pepper Jack in place of half the cheddar for extra melt and a slightly milder bite.
Storage & Make-Ahead
Refrigerate: Cover and refrigerate leftovers for up to 4 days.
Reheat: For the best texture, reheat slices on a baking sheet in a 325°F oven for 15 to 20 minutes (until warmed through). A toaster oven works great. Microwaving is fine in a pinch but softens the crust.
Make-ahead: You can blind-bake the crust up to 1 day ahead (cool, cover, and keep at room temperature). You can also slice and salt the tomatoes up to 2 hours ahead; keep them draining, then blot right before assembling.
Nutrition (per serving)
Approximate, based on 8 servings: 420 calories, 28 g fat, 30 g carbs, 12 g protein, 2 g fiber, 6 g sugar, 620 mg sodium.
