3 cups graham cracker crumbs, divided
1/4 cup butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
Grease twenty five inch pie pans.
In a 1 gallon container, blend graham cracker crumbs, butter, granulated sugar, vanilla, cream and light cream. Press mixture onto bottom and 1 inch up sides of prepared pie pans. Place pans on medium-high heat. Spread remaining mixture over crust and bake in preheated oven until crust is golden brown, about 1 hour. Cool completely, remove from pans and refrigerate for 1 hour. Do not refrigerate remaining pie mixture.
Remove tomato slices and dice into 1/2 ounce chunks. Transfer into pie layer. Cut into 1/2 inch squares and place in pie crust. Cover edges of pie with frosting. Chill in refrigerator. Bake at least 1 hour. Cool completely and serve at room temperature.