This time of year most have a bumper crop of tomatoes. This is the perfect dish to use up some of the tomatoes! And the flavors are out of this world good!
In a small bowl mix together parmesan cheese, mayonnaise, lemon juice, salt and pepper, then set aside.
Layer the tomatoes in the pie crust; sprinkle some of the basil on top of the tomatoes, cover with the mayonnaise mixture and sprinkle liberally with cheddar cheese. Repeat until pie crust is filled.
Bake for 30-40 minutes until the crust is golden and pie is bubbly. Allow the pie to cool for at least 20 minutes. The pie is easier to cut and serve when it is cooled slightly. Serves 4.