2 - 9 inch pie crusts
1 cup Duke’s mayonnaise
¾ cup Miracle Whip
2 cups shredded sharp cheddar cheese
2 cups Swiss cheese
6 oz goat cheese
1 cup chives
10 medium tomatoes
1 Tbsp Italian seasoning
Fresh ground black pepper
½ cup parmesan cheese
Note: recipe is for 2 pies. If you want one pie, divide everything in half.
Preheat oven to 350º.
Place pie crusts in pie plates and prick bottoms and sides all the way around. Crimp the edges and place in oven for 10 – 12 minutes or until lightly puffed.
In large bowl, combine mayo, miracle whip, 1 cup cheddar, 1 cup Swiss, Italian seasoning and goat cheese and mix well.
Sprinkle bottoms of pie crusts with ½ cup each Swiss and cheddar cheese. Layer with sliced tomatoes, top with dollops of mayo/cheese mixture, sprinkle with chives and layer again. Sprinkle with remaining cheddar and Swiss cheese. Top with parmesan cheese and fresh ground pepper.
Bake in 350º oven for 35-40 minutes until crust is golden and juices are bubbling. Let cool 15-20 minutes before slicing. If you use a tin pie plate the leftovers make for a good warm up on the grill.
© Crackerberries 2011
No comments:
Post a Comment