Begin by slicing the green tomatoes into thick rounds, about 1/4-inch thick.

In a shallow dish, mix the cornmeal, flour, salt, and black pepper. In another bowl, pour in the buttermilk.

Dip each tomato slice into the buttermilk, allowing excess to drip off, then coat in the cornmeal mixture, pressing lightly to adhere.

Heat oil in a pan over medium heat. Once hot, carefully add tomato slices in batches, frying until golden brown, about 3-4 minutes per side. Drain on paper towels.

Preheat your oven to 400°F (200°C). Place the pre-made pie crust in a pie dish. Spread a layer of mayonnaise across the bottom. Add a few fried green tomatoes, then sprinkle with cheese.

Continue layering with the remaining fried tomatoes and cheese until well stacked. Drizzle with hot sauce.

Place in the oven and bake for about 20 minutes or until the cheese is bubbly and lightly golden.

Remove from the oven and let cool slightly. Garnish with fresh herbs before serving.