Roll pie crust out on a floured surface to larger than a 9-inch pie plate. Crimp edge. Refrigerate 30 minutes. Preheat oven to 450°.
Line unpricked crust with foil. Fill with pie weights, dried beans or uncooked rice. Bake for 15-20 minutes or until edge is light golden brown. Remove foil and weights and cook 5 minutes longer. Remove and cool while you prepare the filling:
Reduce oven temperature to 350° F.
In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust.
Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Serve warm or cold. Refrigerate leftover pie.