Preheat the oven to 425 degrees.
On a floured surface, roll out the pie dough into a circle big enough to fit your pie plate. Place the circle of dough into the pie plate and crimp the edges with a fork or your fingers.
To make a decorative design the way I did, you'll need extra pie crust dough. I doubled my pie crust recipe and then cut out stars using a cookie cutter. You can make all sorts of designs -- leaves, flowers, hearts, circles, they all work.
Pour the filling into the pie crust. The filling is quite thick, so smooth it down with a spatula.
Bake the pie for 15 minutes, then turn down the heat to 350 degrees and bake 40 minutes. At this point, if you have a top crust, tent the pie loosely with aluminum foil and continue baking another 15 minutes or until the top is set and a knife near the center comes out almost clean. Your filling won't set completely in the oven the way it would if you were using eggs, but it will set as it cools down.
Remove the pie from the oven and let it stand on a rack until completely cool. You can also chill the pie for about 30 minutes in the refrigerator.
Slice and serve.