Preheat your oven to 375°F. Place the refrigerated 9-inch pie crust into a pie pan and blind bake for about 8 minutes to ensure a crisp, non-soggy base.

While the crust is baking, cook the 6 strips of turkey bacon in a skillet until they are crispy. Remove from the skillet and let cool before crumbling into bite-size pieces.

In the same skillet, add a bit of butter or oil and sauté the thinly sliced sweet onion over medium heat. Allow the onions to caramelize until they become golden and fragrant, about 7 minutes.

Layer the pie by first placing half of the sliced tomatoes on the bottom of the pre-baked crust. Next, evenly distribute the caramelized onions and then sprinkle the crumbled turkey bacon. Top with the remaining tomato slices to create a beautiful, colorful layer.

In a bowl, combine 1 cup shredded cheddar cheese, ½ cup shredded mozzarella, ½ cup mayonnaise, 2 tablespoons chopped basil (or 1 teaspoon dried), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth and spread this creamy mixture evenly over the layered ingredients in the crust, ensuring it reaches the edges.

Return the pie to the oven and bake until the topping is bubbly and turns a golden brown, making sure all the flavors meld together.

Once baked, remove the pie from the oven and let it cool slightly before slicing. This resting time allows the filling to set, ensuring cleaner slices and a more satisfying presentation.