Preheat oven to 350 F (180C). Mix all the ingredients for the pie crust and put aside.
Slice the potatoes into thin slices. Mix the parsley, cheese, eggs and the cream in a bowl. Whisk until evenly mixed. Season with salt and pepper.
Roll out the dough and place in a pie shell. Make sure that the edges hang over a bit so to ensure the filling will not spill over while baking. It is very easy to remove the overhang to make a more visually presentable pie after the pie is baked in the oven.
Fill the pie shell with the potatoes, cheese and parsley mixture and place in the oven before adding the egg mixture. There is less risk of spillage if one calculates the angle of the oven while pouring the egg mixture rather than before.
Bake for about 35 to 40 minutes. Let it cool before slicing into pieces.