Tomato and Corn Pie is a dish you will crave after just one bite! The layering of cheeses, corn, and tomatoes, supported by a pie crust is a hearty and tasty meal for the entire family. If you have the time, give my Homemade Pie Crust a shot! I also have a Tomato Pie recipe for more deliciousness using your fresh tomatoes!
Tomato and Corn Pie
“When the moon hits your eye like a big TOMATO and CORN pie, that’s amore.” Yes, I know Jack Brooks wrote the lyrics as ‘pizza pie’, but once you taste this Tomato and Corn Pie, you will be in love, and you may be tempted to insert these new words when you hear the song! It not only tastes delicious, but it also looks marvelous! When you use two out of the three primary colors, you know it is going to grab your attention! Once the colors grab your attention the taste is what is going to keep your attention.
Tomato and Corn Pie Recipe
It’s all about the layers in this Tomato and Corn Pie. Here are the ingredients you will need.
- Pie Crust: You can use a purchased crust or homemade. As I stated above, I happen to have a homemade pie crust that would work well for this recipe😉 Either crust does need to be made ahead of time.
- Roma Tomatoes: I like using Roma tomatoes for this recipe since they have the least amount of liquid. Plus, we will be adding salt to the tomatoes to pull out any more liquid. No one wants a soggy pie!
- Parmesan Cheese: I prefer to grate my own parmesan cheese, especially for a recipe like the Tomato and Corn Pie.
- Corn Kernels
- Basil Leaves
- Shredded Sharp Cheddar Cheese
Custard Topping Ingredients
- Half and Half
- Black Pepper
How to Make Tomato and Corn Pie
Whether you choose to make your own homemade pie crust or purchase one from the store, it needs to be baked ahead of time. For a purchased pie crust, preheat the oven to 400°F. Roll out the crust, flattening it slightly. Next, put it into a 9-inch pie pan, securing the crust into the pan, including securing the edge of the crust around the rim of the pie pan. Then, ‘dock’ the pie crust before you bake it. What is ‘dock’, you might ask? It’s simply using a fork to poke holes in the crust so the crust doesn’t rise while baking. Have fun with your ‘docking’. What kinds of patterns or designs can you create? Make sure you lower the oven temperature to 375°F after the pie crust is done. This is the temperature you will bake the pie.
While the pie crust is baking, prepare the tomatoes. With tomatoes in the name of this dish, you know they are important! Here are step by step instructions to get your tomatoes ready for the Tomato and Corn Pie.
- Slice the Roma tomatoes no more than 1/4 inch thick.
- Line a baking sheet with paper towels.
- Season the tomatoes with salt. This will help remove any extra liquid from your tomatoes, and enhance the flavor!
- Place the salted tomatoes on the paper towels to let the salt work its magic and pull out any extra liquid from the tomatoes.
- After about 10 minutes, blot the tomatoes with dry paper towels. They are now ready to use for the pie!
Let the Layering Begin
Combine the parmesan cheese and flour to sprinkle on the bottom of the pie crust. Add a layer of the tomatoes, using about 1/3 of them since there will be three layers of tomatoes in the Tomato and Corn Pie. On top of the first layer of tomatoes, add half each of the corn, scallions, basil leaves, and shredded cheddar cheese. Put another layer of tomatoes down, followed by the other half of the corn, scallions, basil leaves, and shredded cheddar cheese. Top it off with the final layer of tomatoes. All that remains is the custard topping!
How to Make the Custard Topping
For this Tomato and Corn Pie, I topped it all off with a custard topping before I baked it. Whisk together the eggs, half and half, one teaspoon salt and black pepper. Pour the custard over your layers and bake the pie at 375°F for 50-55 minutes. Check it after about 45 minutes, and if you notice the edges of the crust getting too brown, add a foil collar to protect the edge until it is done baking. Let the pie rest for about 10 minutes before serving, and garnish it with some extra basil leaves. Be ready for this to be devoured!!!
Hungry for More Filling Hot Pies or Casseroles?
With Fall right around the corner, these hearty and delicious recipes will be perfect for the cooler temperatures.
Tomato and Corn Pie is a dish you will crave after just one bite! The layering of cheeses, corn, and tomatoes, supported by a pie crust is a hearty and tasty meal for the entire family.
- 1 prepared pie crust, homemade or purchased
- 5-7 Roma tomatoes, sliced no more than 1/4-inch thick
- 1/3 cup freshly grated Parmesan cheese
- 2 teaspoons all-purpose flour
- 1 cup canned corn kernels
- 3 scallions, finely chopped
- 8 large basil leaves, torn into 1/2-inch pieces (plus more for garnish)
- 1 1/4 cups shredded sharp Cheddar cheese
- 3 eggs
- 1 cups half-and-half
- Freshly ground black pepper, to taste
Preheat oven to 400 °F. If using a purchased crust, roll it out to flatten it slightly. Place in a 9-inch pie pan. Press the pie crust securely against the pie pan including securing the edge of the crust to the rim of the pie pan. Pierce the bottom all over with a fork.
Bake 12 minutes or until crust is lightly browned. Reduce oven temperature to 375 °F.
- While the crust is baking, line a baking sheet with paper towels. Generously season the tomato slices with salt. Place on the paper towels to absorb the excess liquid that is drawn out by the salt. Before assembling, blot the tomatoes dry with paper towels.
- Combine cheese and flour and sprinkle evenly over the bottom of the crust. Top with 1/3 of the tomatoes.
- Sprinkle with half the corn and scallion, basil and cheddar cheese. Repeat layering again, finishing with a layer of tomatoes on the top.
- Whisk together eggs and half-and-half, 1 teaspoon salt and freshly ground black pepper. Carefully pour the custard over the filling.
- Bake 50-55 minutes or until the center set and the top is lightly browned. (Check the crust at 45 minutes. You may need to make a foil collar to keep it from getting overly browned.) Let rest 10 minutes before serving. Garnish with torn basil leaves.