Slice your tomatoes into 1/4-inch thick rounds and place them in a single layer on paper towels. Sprinkle with salt and let them drain for at least 30 minutes.

Preheat your oven to 375°F. Roll out the pie crust into a 9-inch pie dish, prick the bottom with a fork, and blind bake for 12 minutes with weights and then for another 5 minutes without weights.

While the crust cools, mix together the mayonnaise, cheddar cheese, mozzarella cheese, onion powder, smoked paprika, and a pinch of salt and pepper.

Arrange drained tomato slices in the bottom of the pre-baked pie crust. Layer with fresh basil, chives, pepper, and garlic powder.

Spread the cheese topping mixture evenly over the tomatoes, ensuring to cover all edges to prevent excess moisture.

Bake in the preheated oven for 30 to 35 minutes until the topping is golden and bubbly. Check after 25 minutes to prevent over-browning.

Let the pie rest for 15 to 20 minutes before slicing to allow the filling to set.