Preheat the oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and set aside.

In a skillet over medium heat, melt a bit of butter and sauté the onion, garlic, and bell pepper until soft, about 3-4 minutes.

Add the shrimp and corn to the skillet, cooking until the shrimp turn pink, about 3-5 minutes. Remove from heat.

In a mixing bowl, whisk together the eggs, heavy cream, Old Bay seasoning, salt, and pepper.

Stir the shrimp mixture into the egg mixture, then fold in the shredded cheese and parsley.

Pour the filling into the prepared pie crust and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

Let cool for a few minutes before slicing and serving.