Initiate the preparation by setting the oven to preheat at a temperature of 350°F (175°C).

Take the unbaked pie shell and line its inner surface with parchment paper. Proceed to fill this shell with either dried beans or specific pie weights to prevent the crust from rising. Bake this in the preheated oven for an approximate duration of 20 minutes or until a light golden hue is achieved. Once baked, remove from the oven, discard the parchment paper and beans/weights, and allow the crust to cool.

In the interim, position the tomato slices on a dual layer of absorbent paper towels. Evenly sprinkle the salt over them. Let these slices rest for a span of 10 minutes. Following this, absorb any residual moisture by patting the tomatoes using another set of paper towels.

Once the pie crust has cooled, begin the layering process. Intermittently layer the pie shell with tomato slices and the freshly chopped basil leaves, ensuring a few tomato slices are reserved for the final layer.

In a separate, smaller mixing bowl, amalgamate the mayonnaise, finely minced garlic, both varieties of grated cheese, and ground black pepper until well combined. Spread this mixture uniformly over the layered tomatoes in the pie shell.

As a finishing touch, evenly sprinkle the pie’s surface with the butter cracker crumbs and adorn with the previously reserved tomato slices.

Transfer the pie to the oven and bake for a duration ranging between 40 to 45 minutes or until the pie manifests a golden-brown appearance with a slightly bubbly surface.

Once baked to satisfaction, remove from the oven and let the pie rest for a quarter of an hour before it is segmented and served.