Brenda Gannt's Tomato Pie

1 ½ cups mayonnaise
½ cup sour cream
2 cups shredded sharp cheddar
2 cups shredded mozzarella
mild onions, sliced (I use a Vidalia)

2 pie crusts, baked and crispy (this recipe makes two pies)
4 or more large ripe tomatoes, sliced, salted, and drained
1 cup shredded parmesan
basil

Mix first five ingredients in bowl.

In each pie crust, layer:
tomatoes
mixture
basil
tomatoes
mixture
basil
parmesan

Bake at 350 until bubbly, 30-40 minutes.
Makes 2 pies. Approximately 200 calories per ⅛ pie.

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