Follow the directions with one refrigerated pie shell but only cook it half way. When you pull it out of the oven sprinkle 1/2 cup of parmesan cheese over the hot pie crust. This will prevent your crust from getting soggy.
Chop up 4 large tomatoes into small pieces and place in pie crust.
In a food processor combine 1 cup of fresh basil and 1 tablespoon of prepared garlic. Process until mixed well in small pieces. Using your hands sprinkle basil-garlic mixture over tomatoes.
In a bowl mix 1 cup of Hellman's Mayonnaise, 1 cup of shredded mozzarella cheese, 1/2 cup parmesan cheese and 1 tablespoon of white pepper. Carefully spread this mixture evenly over the basil-garlic mixture.
Bake at 350 degrees for 40 minutes. The pie should be golden and bubbly.
Let it rest for at least 20 minutes before cutting.
I have yet to get my fill of this...and I have eaten A LOT.