Ingredients
- 1 (9 inch) deep dish pie crust
- 3 vine-ripened tomatoes
- 1 small onion
- ¼ cup chopped green bell pepper
- ¾ cup mayonnaise
- ½ cup shredded sharp Cheddar cheese
- ½ cup shredded mozzarella cheese
- 3 slices bacon
- 2 slices bacon, for topping
Why This Recipe Is A Favorite
Chef's Cooking Tips
- Make sure to drain any excess moisture from the vegetables to keep the crust crisp.
- Brush the crust with an egg wash before baking for a beautiful golden finish.
Step 1
Warm your oven to 350°F (175°C). Pop the pie shell in the oven and bake it for about 9 to 10 minutes until it’s nicely browned. While that’s baking, cook the bacon in a large skillet over medium-high heat until it’s evenly crispy. Drain the bacon on paper towels, then crumble it up and set it aside.
Step 2
Chop the tomatoes into bite-sized pieces and dice the onion and green bell pepper. In a big bowl, combine the mayonnaise, cheeses, chopped veggies, and the crumbled bacon. Give everything a good mix, then spoon the filling into your pre-baked pie shell. Sprinkle a little extra bacon on top for a nice touch.
Step 3
Pop the pie back in the oven and bake it for another 25 minutes or until the edges turn a lovely golden brown. Let it cool for a few minutes before serving, and enjoy!
