Prepare the Oven and Pie Crust: Begin by placing a cookie sheet on the middle rack of the oven. Preheat the oven to 375°F. Allow one pie crust to thaw at room temperature for 10 to 20 minutes. Once thawed, use a fork to thoroughly prick the bottom and sides of the crust to prevent air bubbles during baking. Place the crust on the cookie sheet and bake for 9 to 11 minutes, or until it turns a very light golden brown. Remove from the oven and set aside.

Prepare the Filling: In a medium-sized mixing bowl, use a whisk or an electric mixer to beat the chive-and-onion cream cheese spread until it becomes smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure the mixture is fully blended and smooth. Gently stir in the chopped shrimp and shredded pepper Jack cheese until evenly distributed throughout the mixture.

Assemble and Bake the Pie: Carefully pour the prepared filling into the pre-baked pie crust, ensuring it is evenly spread. Place the pie on the cookie sheet and bake in the preheated oven for 30 to 35 minutes, or until the center is set and the top is lightly golden.

Cool and Serve: Once baked, remove the pie from the oven and allow it to stand at room temperature for 15 minutes. This resting period ensures the filling sets properly and makes slicing easier. Serve warm and enjoy.