Recipe Box, BLT Pie

I think just about everyone loves a good BLT, so why not a BLT pie!

I have made lots of tomato pies, a Southern summer favorite, and this one is topped with lettuce and loaded with the ever popular, Bacon

HHjr planted chocolate sprinkle cherry tomatoes, their skin is sort of “dark chocolate green”

They don’t actually taste like chocolate, but they are sweet and irresistible

He also planted okra and jalapenos, as well as regular cherry tomatoes

For this pie, cut half of them and leave the rest whole

The creamy filling consists of a mixture mayonnaise, cream cheese, egg yolk and lemon zest for a little brightness

Mix sauteed onion into the creamy filling and add the bacon pieces to the seasoned tomatoes

Sprinkle the partially baked pie crust with part of the Parmesan, then top with the cream filling

I used red onion, only because it was handy, which is why it looks like bacon…

Top filling with tomato bacon mixture

You can prepare this in advance and refrigerate until baking if desired

Bake at 375 for about 35 minutes

Garnish generously with crisp lettuce

adapted from Better Homes & Gardens


Your favorite Bacon Lettuce and Tomato sandwich baked in a pie!
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 1 hour
Course Main Course
Cuisine American
Servings 6


  • 5-6
 strips bacon
 cooked and cut into 1 inch pieces
  • 1
 refrigerated unbaked piecrust
  • 2/3
 cup finely shredded Parmesan cheese
  • 3/4 
 cup finely chopped sweet onion
  • 4
 cups cherry tomatoes
  • 1
 tablespoon olive oil
  • 1/4 
 cup fresh basil finely chopped
  • 1/2
 teaspoon kosher salt
  • 1/2
 teaspoon black pepper
  • 4 ounces cream cheese softened
  • 1/4
 cup mayonnaise
  • 1
 egg yolk lightly beaten
  • 1
 teaspoon finely shredded lemon peel
  • 2 cups thinly sliced crisp romaine lettuce
  • Preheat oven to 400 degrees F


  • Let piecrust stand at room temperature for 20 minutes. Gently press pastry into the bottom of pie plate and up the sides. Prick bottom of pastry. Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F.
  • Cook onion in a little bacon fat or butter until softened, 5-10 min.
  • Sprinkle 1/2 cup of the cheese over the partially baked piecrust.
  • Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt, and 1/4 tsp. of the pepper. Stir to combine. Add bacon pieces.
  • In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
  • Spoon cream cheese mixture into piecrust. Top with tomato mixture. Gently press tomatoes and bacon into the cream cheese mixture.
  • Bake until tomatoes are just beginning to brown, about 35 minutes. Let stand 1 hour before cutting. Cut into wedges and top with lettuce to serve. Makes 6-8 servings
Keyword Alfredo quiche, bacon lettuce and tomato pie, BLT, dinner pie

BLT Pie with the Waterlogue Technical effect

Tomatoes are fun to draw and paint, see tutorial here

Tis the season for tomatoes!

Other tomato pies from the Painted Apron

Garden Tomato Pizzeria Pie, with Italian sausage & pepperoni

Roasted Tomato and Corn Pie, with corn, pesto and smoked gouda

Ryan’s Italian Tomato Pie, with spinach & ricotta

Summer Cherry Tomato Pie, with fresh basil, Manchego & ricotta


for another printable version of BLT Pie click here

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Share it One More Time   Delicious Dishes Recipe Party


17 Responses to “Recipe Box, BLT Pie”
  1. Mary says:

    Delicious Jenna! My hubby was asking if I would make a tomato pie the other day!

  2. Jenna, I love a tomato pie! The Wildflower Cafe in Mentone is known for its tomato pie. We grew the chocolate tomatoes last year and they do have a wonderful sweet taste!

  3. I have never had tomato pie….and the blt pie looks delish!

  4. Oh my gosh that looks delicious! Pinning, another winner!

  5. Ellen says:

    BLT pie! Now, that is a novel idea to this northern girl – but, sounds fantastic! I will leave the onions out (I detest them) and try to find those delicious looking chocolate sprinkle cherry tomatoes. Thank-you for expanding my recipe box.

    • Thanks Ellen, you don’t really need onions and any type cherry or grape tomatoes will work, or you can slice ripe summer or heirloom tomatoes~ I hope you enjoy! >

  6. Jodi says:

    Ooooooo yes!!!!!

  7. Trip is growing cherry tomatoes. He might like this pie! I’ll let him look at it and see if he wants me to make it. Thanks for posting, Jenna!

  8. Jill Kuhn says:

    Love the name for the darker cherry tomatoes! How fun! And your pie looks delish! Perfect for a hot summer night! 😊👍🍅

  9. My mouth is watering just looking at the produce, not to mention the finished product. I am trying this for sure. I had planned on hitting the farm stands this week now that the peaches and tomatoes have come in. And guess what, Jenna? I’m taking a class in learning how to draw food! 🙂

  10. Oh, BLT! You’ve got me right where I live!

  11. lulu says:

    I can never resist a BLT so this sounds perfect to me.

  12. JESS44903 says:

    Wow…what a neat recipe!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  13. Miz Helen says:

    Your BLT Pie is fabulous and our crew will just love this recipe! Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
    Come Back Soon
    Miz Helen

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