Position a cookie sheet on the center rack of the oven. Preheat the oven to 375°F (190°C). Remove one pie crust from the package and allow it to thaw at room temperature for approximately 10 to 20 minutes. Using a fork, prick the bottom and sides of the pie crust thoroughly to prevent air pockets from forming during baking. Place the crust on the preheated cookie sheet and bake for 9 to 11 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

In a medium mixing bowl, use a whisk or electric hand mixer to beat the chive-and-onion cream cheese until smooth and creamy. Add the eggs, one at a time, beating thoroughly after each addition to ensure a homogenous mixture. Fold in the coarsely chopped shrimp and shredded pepper Jack cheese until all ingredients are evenly combined.

Pour the prepared filling into the pre-baked pie crust, spreading it evenly to ensure uniform baking.

Place the assembled pie on the cookie sheet and return it to the oven. Bake at 375°F (190°C) for 30 to 35 minutes, or until the filling is set in the center and the top is lightly browned.

Once baked, remove the pie from the oven and allow it to rest at room temperature for 15 minutes before slicing. This resting period allows the filling to firm up for cleaner cuts. Serve warm.