As American As Bacon Pie

About a month ago my mom e-mailed me a bacon recipe. While not a Bacon Challenge participant she certainly has taken an interest our desire to plump ourselves up and cut our lives shorter. This particular recipe has so many layers of fat that I think even the one healthy ingredient probably converts from an antioxidant to an artery clogging mechanism just from hanging around with the rest of the troublemakers.

That said, I made this masterpiece last night: Bacon Tomato Pie [complete recipe to follow]

A photo tour ...

Get your ingredients together. Pie shell (I suppose you could make your own if you're fancy), shredded or grated cheddar, mayonnaise (please note: I use "Light" to keep this whole thing healthy), tomatoes and the guest of honor -- bacon.


Bake up the pie shell and cool. Let me mention that I have a new respect for pie makers. This is my first time ever making any sort of pie and even with the pre-made shell it was a pain in the ass and not very pretty. Definitely not a blue ribbon winner at the fair for this guy. But we're here for taste, not for aesthetics (at least not this time). Enter stage center: sliced tomatoes then cooked and broken up bacon on top.


Mix your mayo and cheese and glop on top of the bacon and tomatoes.


Into the oven for like 30 minutes and then try to control your urge to taste for at least a few minutes so you don't burn your face off.


And go at it

Full recipe:
Tomato Bacon Pie
From Taste of Home
1 unbaked deep-dish pastry shell
3 medium tomatoes, cut in 1/4" slices
10 strips bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar
1 cup mayonnaise

Bake pastry shell according to package directions. Cool
Place tomatoes in the crust, sprinkle with crumbled bacon.
In a bowl, combine cheese and mayo. Spoon over bacon in the center of the pie, leaving 1" around the edge.
Bake at 350 degrees for 30-40 minutes, or until golden brown (cover edges of crust with strips of foil if necessary to prevent over-browning).
Makes six or more slices (about 1.6666667 strips of bacon per slice if you cut it in six).

Make this next time you would like some bacon for breakfast, brunch, lunch dinner, midnight snack or anywhere in between. It's cheesy and salty and tangy and really gives bacon a little more street cred than when it is just sitting around as a side dish.

I had one slice when it was still warm and another the following morning after a night in the 'fridge. It really works either way, although if forced to choose I think I prefer it warm.

Bacon!!