Delicious Tomato Pie

Directions

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
• Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
• Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
• Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.