Steam curls up from the valve and your stomach starts talking back. That smell, it pulls you right to the kitchen, like a little voice saying dang it’s dinnertime. You catch that hiss from the pressure cooker’s valve and just know good things are brewing inside.
The broth depth in these recipes is something else, y’all. You get those rich flavors layering up fast in the cooker like a flavor party. It’s kinda like all your favorite foods decided to hang out and make best friends real quick.
Once you let the natural release do its thing and open up that sealing ring safely, the aroma getting out is like a reward itself. Each pressure cooker meal here is gonna have you feeling like a kitchen boss, even on busy nights.
Why This Recipe Works Every Single Time
- The crust stays perfect and flaky cause you pre-bake it right, no soggy business.
- Using good fresh tomatoes keeps the pie juicy but not runny.
- The mayo mix acts like a flavor shield stopping everything from getting mushy.
- Cooked bacon bits add that crunch and smokey loving touch.
- The cheese melts into a golden bubbly finish that’s dang hard to resist.
- Pressure cooker’s depth of flavor really shines with the slow release.
- Simple ingredients make it feel like homemade in less than an hour.
Try this recipe for a perfect flaky crust that never fails. Bacon And Egg Empanadas also benefit from the same flaky crust technique.
The Complete Shopping Rundown
- 2-3 fresh tomatoes, sliced nice and even
- 1 deep dish frozen pie crust, 9-inch size, gotta bake it as package says
- Half cup green onions chopped fine, for that fresh kick
- A quarter cup chopped basil, bring some herbal brightness
- Half cup cooked and crumbled bacon, smoky and crispy
- Freshly ground black pepper to taste, don’t be shy with this
- Half cup mayonnaise, creamy binder for everything
- One cup shredded cheese, mozzarella or cheddar depending on your mood
How It All Comes Together Step by Step
- Start by preheatin your oven to 375 degrees Fahrenheit so it’s ready to go.
- Bake the frozen pie crust according to the package, don’t skip this part. Then set it aside to cool down a bit.
- Grab a bowl and mix together the mayo, green onions, chopped basil, and fresh cracked black pepper. This blend is your base layer magic.
- Spread that mayo mix evenly all over the bottom of the baked pie crust. You wanna cover it well so tomatoes don’t get soggy.
- Lay down your sliced tomatoes on top of the mayo layer, stack ‘em nice and neat.
- Sprinkle on your cooked bacon bits evenly over the tomatoes, add that salty crunch.
- Finish with a big handful of shredded cheese on top then slide the pie into the oven for about 25 to 30 minutes. Bake till cheese is melted and bubbly.
For a detailed guide on layering techniques, check out our pressure cooker recipes for more inspiration.
Smart Shortcuts for Busy Days
- Use pre-cooked bacon from your fridge or freezer to save time crispin up.
- Pick up fresh pre-sliced tomatoes at the store or use ones you already got sliced in the fridge.
- Buy pre-chopped basil and green onions, saves the chopping hassle.
- Swap frozen pie crust with ready-to-use refrigerated pie crust from the store.
- Prep the mayo mixture the night before then cover and chill so it’s ready when you are.
The Flavor Experience Waiting for You
The first bite hits ya with that creamy mayo and fresh basil combo, kinda herbal and smooth. It sets the stage for all the other flavors to jump in fast.
Next up you notice that tang from the tomatoes paired with smoky bursts of bacon, man that’s a great team-up y’all. The cheese wraps it all together, melty and warm with just enough saltiness.
Every forkful brings layers that are fresh, savory, and just a little crispy from the baked crust. It’s a Southern style delight that works real good for any meal or snack time, and your kitchen’s gonna smell great too.
Keeping Leftovers Fresh and Ready
- Wrap the pie tight with plastic wrap or foil, keep in the fridge for up to 3 days.
- Use airtight containers if you slice the pie, saves space and keeps crust crisp.
- Can reheat slices in the oven or air fryer to bring back that crispy crust magic.
- Freeze leftovers in portions, wrapped well, for up to 2 months, thaw overnight in fridge before warming.
The FAQ Section You Actually Need
- Q: Can I use fresh pie crust instead of frozen?
A: Absolutely, just be sure to bake it first so it’s not soggy under the tomatoes. - Q: What’s the best cheese for this pie?
A: Mozzarella melts smooth and mild, cheddar adds sharpness. Pick your fave or mix both. - Q: How do I handle the sealing ring and valve hiss with this pie?
A: This recipe mostly needs oven baking but if you wanna pressure cook any part, check your sealing ring for cracks and listen for that valve hiss to know when to slow release. - Q: Can I swap bacon for a vegetarian option?
A: Sure thing, try smoked tempeh or mushrooms for a smoky bite without meat. - Q: Is it okay to add extra herbs?
A: Yes just be mindful to keep the balance. Too much could overpower the tomato and cheese layers. - Q: How long does the natural release take?
A: For pressure cooking, natural release usually takes about 10 to 15 minutes before you can safely open the sealing ring.
Southern Tomato Pie And More Yummy Eats Pressure Cooker Style
Ingredients
Main ingredients
- 2-3 fresh tomatoes sliced nice and even
- 1 deep dish frozen pie crust 9-inch size, bake as package says
- 0.5 cup green onions chopped fine
- 0.25 cup basil chopped
- 0.5 cup cooked and crumbled bacon smoky and crispy
- to taste freshly ground black pepper
- 0.5 cup mayonnaise creamy binder
- 1 cup shredded cheese mozzarella or cheddar
Instructions
Instructions
- Start by preheatin your oven to 375 degrees Fahrenheit so it’s ready to go.
- Bake the frozen pie crust according to the package, don’t skip this part. Then set it aside to cool down a bit.
- Grab a bowl and mix together the mayo, green onions, chopped basil, and fresh cracked black pepper. This blend is your base layer magic.
- Spread that mayo mix evenly all over the bottom of the baked pie crust. You wanna cover it well so tomatoes don’t get soggy.
- Lay down your sliced tomatoes on top of the mayo layer, stack ‘em nice and neat.
- Sprinkle on your cooked bacon bits evenly over the tomatoes, add that salty crunch.
- Finish with a big handful of shredded cheese on top then slide the pie into the oven for about 25 to 30 minutes. Bake till cheese is melted and bubbly.
- For a detailed guide on layering techniques, check out our pressure cooker recipes for more inspiration.
- Serve warm and enjoy your delicious Southern Tomato Pie.
