Preheat oven to 350°F.

Arrange crust into pie pan and bake crust for 8-10 minutes or until lightly browned. If using rolled out refrigerator dough, don't forget to pierce the dough several times with a fork to prevent puffing in the oven. (Or weigh down with beans.) You could let it cool, but I just poured the mix right in.

While the crust is baking, beat eggs. Pour in milk and cream and mix until blended. Add the rest of ingredients and mix well.

Pour in filling. You might need to redistribute the solid bits a little.

Bake for 35 to 45 minutes, until filling is set in center and crusts are golden brown.