Pimento Cheese. Pie.

I have a Pinterest problem. I had so many food pins on one board that the MM started complaining about not being able to find recipes when it was his night to cook.

Reader, I subdivided for him.

It took a few nights and I haven't felt so dorktastic since I alphabetized my Case Logic CD books in high school. Among new boards for salads, sides, supper and dessert, I made a repeat-worthy food board. This Pimento Cheese and Tomato Pie is definitely repeat-worthy. You can find the recipe here and be utterly charmed by the thought that her friend wrote her master's thesis at UNC-Chapel Hill on the history of pimento cheese. (Now I'm wondering why I wrote about James Joyce.)

Some would argue that the key to a good pie is the crust, but I'm going to call it for the filling on this one. Store-bought pie crust (the roll-out kind from the refrigerator section) will do just fine. You need some really good pimento cheese and for that you need the right mayonnaise:

According to Southern Living, the Duke's brand, now owned by Sauer's in Richmond, VA, gets fan mail and fan art to this day. How can you not love a place that paints tributes to iconic, beloved condiments?

Pimento Cheese:  this one from Garden and Gun has been my go-to for a few years now:

Pimento Cheese
Yield: About 1 pint (serves 4 as an appetizer)

2 cups sharp orange cheddar, grated (8 oz.)
½ cup Duke’s mayonnaise
½ cup pimiento peppers, drained and chopped (7-oz. jar)
¼ cup green onion, chopped (use both the green and the white parts)
1 tsp. black pepper
½ tsp. salt
1/8 tsp. cayenne
Dash of Tabasco

Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate.

With a big green salad, the pie was perfect. 

Bon appetit!

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