You can do it with the frozen crust, it just might take a little longer to bake until slightly firm. You do not have to bake the crust completely, just until it starts to look a little dry on the surfaces. Pull up the foil to take a peek and check for this as the exposed part of the crust will dry faster than the surfaces covered by the foil and beans. The nice thing about baking crust from the frozen state is that it keeps its shape better, especially the crimping along the edges.
You do not have to cool the crust before adding the fillings and continuing the bake. As an added bonus, the egg mixture sets a bit when it comes in contact with the warm crust, thus reducing the chance of it soaking into the crust and making it soggy.