Take-out Tuesday, Bacon Lattice Pimento Cheese & Zucchini Pie
In honor of yesterday’s National Pie Day, 3.14 TT let’s make a pie!
Have you seen the bacon lattice topped pies?
So cute, right?
But when I read the recipe, I knew I had to make some changes
As easy as it would be to top a pie with raw bacon and have it cook on top of the pie while it is baking, what would happen to all that grease? Yep, it would go into the pie 😵
The recipe I read said to pour the grease off the top of the pie before serving, yikes! 😳
So cook the bacon in the oven, until it is cooked through but still pliable
Make your lattice and drain well between paper towels and set aside for later
This pie is a version of Zucchini Corn & Asiago Tart
Basically the same recipe but using Pimento or Palmetto cheese* instead of Asiago, and adding the bacon lattice topper
*Palmetto cheese is a spread similar to homemade pimento cheese, often found in the cheese section of your grocery store
Roasted garlic, caramelized onions, salted and drained zucchini slices, corn, Palmetto cheese, all tucked in a pie crust
Top pie with the bacon lattice during the last 5-10 minutes of baking
Serve as a side, main or brunch dish-
You can also make this without the crust, like this Zucchini Melange, the pimento cheese gives it a nice little kick
Bacon Lattice Pimento Cheese & Zucchini Pie
Ingredients
- 6-8 strips thick cut bacon
- 1 head garlic roasted,*optional
- 2 medium zucchini sliced
- 1 sweet onion sliced
- 1 T butter
- drizzle of olive oil
- 1 cup corn kernels
- 1 refrigerated pie crust
- 1 cup Pimento Cheese or Palmetto cheese spread
- 1-2 oz shaved Parmesan cheese
- salt
- pepper to taste
Instructions
- Cook bacon on a parchment lined baking sheet or on a rack at 350 for 20 minutes, or until done. Drain immediately on paper towels. Make the lattice topping while bacon is still warm and pliable. Wrap in paper towels and set aside or refrigerate up to 2 days, until needed.
- Lay zucchini slices out on paper towels and salt. Turn over after 10 minutes and salt again.
- Sauté onion in butter and olive oil until caramelized, about 20 minutes. If using minced garlic, add it at the end of cooking time and cook 1 additional minute.
- Place pie crust in a pie dish or square baking dish. If you’re using roasted garlic spread it over raw dough. Top with onions and corn. Add little dollops of pimento cheese over corn. Top with zucchini slices and season with pepper if desired. Fold in edges of crust so that it hugs all the ingredients. Top with Parmesan
- Bake for 45-60 minutes or until it looks done. Add lattice and return to oven to warm and set into pie.
- Serves 4-6
Notes
Easy Peasy Pimento Cheese Recipe here
Happy Pie Day!
……………………………………
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Jenna, anything topped with bacon has to be good. I have never heard of the Palmetto cheese spread! Sounds like another delicious dish, my friend! Happy Tuesday!
Love your bacon lattice topped pie Jenna and pimento cheese is the pâté of the South! I need to keep some roasted garlic on hand in the fridge 🙂
Sounds like a nice hearty pie and bacon makes everything better:@)
Cooking the bacon on top of the pie would be a bit too much. I like your method much better and this is one good looking pie!
I like the changes you made to this recipe Jenna, especially making the bacon lattice topper. I can’t imagine trying to pour the grease off the pie after it has cooked. A great dish to add to a brunch menu for my weekend guests.
Oh dear lady, you had me at bacon but throw in the zucchini and pimento too and this sounds heavenly!
ha! Thanks Andrea!
Jenna, This looks so good. Thanks for the step by step lesson. Love your dish too.
Thanks Bonnie, everything’s better with a little bacon and pimento cheese! >
I totally missed pie day. You know what they say about bacon, everything is better with it. Your pie makes that true.
Jenna, that looks so good!
I will definitely be trying this fantastic dish, it looks amazing! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
Miz Helen