Ingredients:
- Pastry for a 1-crust 9-inch pie, unbaked
- evaporated milk
- 4 cups sliced firm ripe tomatoes
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/4 to 1/2 teaspoon dried leaf basil
- 1/3 cup mayonnaise
- 1/3 cup Parmesan cheese
- 1 large clove garlic, smashed and minced
Preparation:
Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes. Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
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