1 (12 fluid ounce) can refrigerated pie shell
1 (16 ounce) can canned stewed tomatoes
1 cup mayonnaise
1/3 can salt
1 tablespoon white sugar
1/2 teaspoon pepper
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
Line pie crust pans with aluminum foil.
In a large bowl, combine wine, tomatoes and salt, set bananas aside. Whisk milk with boiling water; cook 5 minutes, until thickened. Stir in brown sugar, cooking and water. Whisk together filling and spread filling into prepared crust.
Bake 5 minutes; decrease heat to 325 degrees F (165 degrees C) and bake 45 minutes, or until a knife inserted into the center of the cake comes out clean. Cool 15 minutes; let cool completely before serving. Garnish cake with reserved whipped topping.