Preheat oven to 375 degrees F. Spray a jelly roll pan with cooking spray. (I've used both a  10x15'' and an 11''x17'' with success. The filling will be a little thicker in the smaller pan). Roll pie crust dough to fit the size pan you use. You don't need to add a crust around the edges, just make sure the bottom of the pan is evenly covered.  In a large bowl, combine all filling ingredients together and mix until smooth. Pour filling into the unbaked pie crust and bake in preheated oven for 25 to 35 minutes or until it is set and only slightly jiggly in the very center.  Remove from the oven and set on a wire rack to cool completely.  Once cool, cover loosely with tinfoil and refrigerate until you are almost ready to serve (I don't like to cut them into mini circles until I'm about ready to serve them.) Use a 2.5'' round cookie cutter to cut about 24 circle bites from the pie. Top with whipped cream.