For the Crust:

1. Roll out the pie crust to about 1/8-inch thickness. Measure it to fit the base of a 9-inch pie pan, being sure there is about 1/2-inch overhang around the edges.
2. Carefully transfer to the bottom of the pie pan, pressing down gently on the bottom and around the sides. Crimp the overhang with your fingers.
3. Place it in the freezer for 15 minutes.
4. Blind bake the pie crust. Place aluminum foil or parchment paper on the bottom of the chilled pie crust, and fill with pie weights or dried beans. Bake at 425°F for 15 minutes. Remove the aluminum foil and weights, and bake for another 10 minutes, until the crust is lightly golden. Remove from the oven and let cool as you prepare the filling.

For the Filling:

1. In a large bowl, slightly beat the eggs with a whisk. Add all of the other filling ingredients. Whisk until everything is incorporated together and the mixture is completely smooth.
2. Pour mixture into the baked and chilled pie crust. You can place a strip of aluminum foil around the edge of the crust to prevent the crust from browning excessively.
3. Bake at 350°F for 40 to 50 minutes. The filling should still have a slight jiggle in the center when you gently shake the pan.
4. Remove the pie from the oven, and let cool on a cooling rack for 15 minutes. Place in the refrigerator on a trivet to chill and set completely for at least 8 hours, or overnight.
5. Serve cold with whipped cream.