Beaufort Tomato Pie

1 (9-inch) deep dish frozen pie shell
1 egg, lightly beaten
1 cup Miracle Whip salad dressing or mayonnaise
1 cup shredded mozzarella or cheddar cheese
½ teaspoon dried sweet basil
2 to 3 large ripe tomatoes, thickly sliced
Salt and freshly ground black pepper, to taste
Fresh basil, torn
2 to 3 green onions, chopped
8 slices cooked bacon
Thinly sliced tomatoes to garnish, optional
Fresh basil and chopped green onions to garnish, optional

Thaw pie crust in the refrigerator for 2 hours. Place pie crust on a large baking sheet and prick bottom and sides with the tines of a fork. Brush pie crust with beaten egg. Bake pie shell in a preheated 375 degree oven for 12 to 15 minutes. Cool. In a medium bowl, mix salad dressing with mozzarella cheese and dried basil. Fill cooled pie shell with tomato slices. Season with salt, pepper, fresh basil and green onions. Top with bacon. Spread cheese mixture over the top of pie, sealing to the edges. Garnish with thin slices of tomato. Bake in a preheated 350 degree oven for 35 to 40 minutes. Garnish with fresh basil and chopped green onions, Serves 5 to 6.