In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.
In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pie crust. Tuck in the edges to seal and with a fork prick holes to vent the steam.
Bake for 20 minutes and serve with a mixed green salad.