- Bake pie shell for 10 min at 375 degrees. Remove from oven and let cool.
- Make a spread with mayo and cheese. Place tomato slices on a few paper towels and sprinkle them with salt to drain excess moisture. Place a layer of tomatoes in cooled pie shell and then a layer of the onions in the pie shell. Spread a layer of the cheese spread.
- Dot each layer with basil leaves, salt and pepper each layer. Spread the final layer with the cheese spread. Add a basil chiffonade (sprinkling of thin strips of basil).
- Bake the pie at 350 degrees for approximately 30-45 minutes until it is browned and crispy. Cool slightly and serve.