1 Prepared Pie Crust (I use 2 BUT some are deep and some are not)
4 ounces cream cheese, room temperature
1 cup mayonnaise
1 cup shredded cheddar cheese
½ tablespoon chopped chives (1 tablespoon if fresh)
6 large ripe tomatoes, sliced
1/8 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
1/8 teaspoon dried sweet basil
4 slices bacon, cooked and crumbled
Preheat oven to 350 degrees F.
Place piecrust in pie pan. Dock the bottom of piecrust (poke w/fork) and bake for 12 to 15 minutes until just set and bottom is slightly golden. Remove from oven and set aside.In a small mixing bowl, combine cream cheese, mayonnaise, cheddar cheese and chopped chives and mix well.In piecrust, layer tomato slices, sprinkling each layer with a dash of salt, pepper, onion powder and basil and some of the bacon crumbles. Repeat until piecrust is full, and then spread cheese/mayo mixture on top. Bake pie for 40 minutes or until topping is golden brown. Let pie cool slightly before slicing and serve.
We all enjoyed this pie!