Preheat oven to 375 degrees F.
Core tomatoes, and then slice about ⅛ inch off of tops and bottoms of each tomato. Slice tomatoes into about ¼-inch-thick slices.
Line a baking sheet with a few layers of paper towels, then place sliced tomatoes on the paper towel. Salt tomatoes and set aside.
Line the bottom of the pie crust with parchment paper and add dried beans on top. The beans will ensure that the bottom of the crust does not rise. Bake for about 8-10 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to be too brown. Remove and set aside.
In a large heavy sauté pan, sauté chopped bacon until brown and crispy about 5-6 minutes. Remove from pan and transfer to paper towel to drain.
In a small mixing bowl, mix parmesan cheese, mayonnaise, lemon juice, thyme and creole seasoning. salt and pepper.
Layer half of the tomatoes on the bottom of the crust, using an offset spatula or rubber spatula, spread the cheese mixture evenly across the tomatoes, then add bacon and mozzarella cheese.
Place reserved tomato slices on top of the cheese mixture.
Sprinkle the top of the pie with crushed crackers, if desired.
Reduce heat to 350 degrees F and bake for about 35-40 minutes longer or until edges are golden brown and tomatoes are softened. If the pie crust starts over-browning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving. Garnish with basil, if desired.
Use a very sharp knife to ensure nice clean slices.