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Pimento Cheese Pie Bites

It literally does not get more Southern than these buttery, cheesy, delicious pimento cheese pie bites. One bite of pimento cheese always takes me back to long, slow, lazy summer afternoons with my grandmother, and the addition of little pie crust bites to this recipe not only makes this a portable snack perfect for parties or picnics, it also adds a whole new layer of rich, buttery flavor.

What I love about this recipe (besides how delicious it is!) is how versatile it is. Pimento cheese is one of those dishes you can whip up at any time of the year and keep in your fridge for after school snacks, dinner parties, and anything else that may pop up. You can dress it up or down, add yummy toppings, serve it as a side or in a sandwich – the possibilities are endless! 

Pimento cheese is such a phenomenal base that you can even add different toppings and flavor-enhancers to create your own signature or seasonal spread. Here are some things I like to add to my classic pimento cheese recipe to kick it up a notch when I’m feeling creative... 


  • Bacon bits
  • Ranch seasoning mix
  • Sun dried tomatoes
  • Roasted garlic
  • Parmesan
  • BBQ sauce 


  • Chives or green onions
  • Celery
  • Cucumbers
  • Red onions
  • Walnuts
  • Apples


  • Avocado
  • Smoked gouda
  • Cream cheese


  • Jalapeños
  • Pico de Gallo
  • Fresh cracked pepper
  • Red pepper flakes
  • Smoked paprika
  • Siracha (or your favorite hot sauce!)

See what I mean by versatile?

These individually sized pimento cheese pie bites offer the perfect opportunity to explore. Try different toppings and add-ons with each pie cup, and mix and match until you find your favorite! Or, lay out the toppings and let your kids get creative and try new flavors.

Whether you like them classic, or jazzed up a bit, these pimento cheese pie bites are an easy, delicious treat for any occasion or season.

1 box pie crust mix (or 2 recipes SB Pie Dough from my cookbook on page 17)  3 cups grated extra sharp cheddar cheese  2 cups grated white cheddar cheese  1 1/2 cups mayonnaise (I use Duke's)  1 1/2 cups diced pimientos  1/4 cup diced jalapeño peppers with seeds removed 2 tablespoons finely chopped Vidalia onion  1 clove garlic, grated  1 cup chopped pecans 

1.) Preheat oven to 375 degrees.

2.) Grease a 24-cup mini muffin pan. 
3.) Make pie crust according to the directions

4.) Roll out dough into 2 (12 inch) circles. Cut 24 (3-inch) circles with a biscuit cutter. Press dough circles into each muffin cup.

5.) Bake 25 minutes; remove pan from oven and set aside to cool 
6.) In a medium bowl, thoroughly combine cheeses, mayonnaise, pimientos, jalapeños, onion, garlic, and pecans.

7.) Fill mini pie crusts with cheese mixture and serve 


Did you enjoy this recipe? If so, I’d love to hear from you in the comment section!

For more great recipes, check out my cookbook, Southern Baked: Celebrating Life with Pie and the rest of my blog!