Kitcheneez Pimento Cheese Tomato Pie Recipe with a little history - Kitcheneez Mixes & More!

Kitcheneez Pimento Cheese Tomato Pie Recipe with a little history

Back in the 1870s New York farmers started making a soft, unripened cheese that eventually evolved into cream cheese. Around the same time, Spain started sending canned red peppers or "pimiento" over to the United States. They soon caught on, minus the extra "i", and became a staple of many kitchens across the country.

The two ingredients were finally brought together in 1908, in a Good Housekeeping recipe. The combination of cream cheese and pimento was such a hit, it started to be mass produced, primarily in the South. Soon, Georgia farmers were trying to grow red peppers domestically, roasting them, canning them and sending out as many as 10 million cans of pimentos a year, spreading the word of pimento cheese around the country.

After World War II, home cooks started making their own pimento cheese, swapping cream cheese for something called "hoop cheese" and then cheddar and using a good dollop of mayonnaise to bind it all together. From there it has become a staple of church picnics and school potlucks and even shows up at some of the South's finest restaurants.

*This comes from the Southern Living website

We proudly stand our Kitcheneez Homemade Pimento Cheese mix up to anyone's and believe you'll love it, too!

Kitcheneez Pimento Cheese Tomato Pie

Lisa Shively

Cuisine

Southern

Category

pimento cheese recipe

Pimento cheese is a staple around here and to find a recipe to use with the fresh tomatoes that will be coming in soon... is a true treasure!

Kitcheneez Pimento Cheese Tomato Pie

Ingredients

  • frozen pie shell, regular or deep dish can be used depending on how thick you want it

  • 2 cups shredded Sharp Cheddar Cheese, freshly shredded is best
  • 4 oz. cream cheese, softened
  • 1/2 cup mayonnaise
  • 4 oz. jar of pimentos or roasted red peppers, chopped and drained
  • 1 teaspoon of Kitcheneez Homemade Pimento Cheese seasoning

  • 2 large tomatoes, sliced

Directions

  1. Pre-bake the pie shell for 10 minutes at 350*.

  2. Place Cheddar cheese, cream cheese, mayonnaise, pimentos and seasoning into a large bowl.

  3. With a mixer, beat at medium speed until thoroughly combined.

  4. Spread a layer of pimento cheese into the pie shell and top with tomato slices. Repeat layers, ending with pimento cheese.

  5. Bake for 35-40 minutes at 350*. Allow to set for at least 15 minutes before serving.

  6. Serve warm.
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