1 9" pie crust, prepared but not baked (Pillsbury)
1/4 cup grated parmesan
3/4 cup mayonnaise
3 tablespoon lemon juice
1/4 cup fresh chopped basil or 2 teaspoons dried basil
Salt and pepper
2 cups grated cheddar cheese
8-10 plum tomatoes, peeled and sliced or 2 cups whole canned tomatoes, drained for 30 minutes and chopped
6 scallions, thinly sliced
Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.
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