How to make a pie with no yolk?
Since my wife is on a low-cholesterol diet, I often substitute egg whites for whole eggs in may recipes.  I have never had the rising issue you describe; if anything, egg whites have more rising power than egg yolks.  Think of a souffle; it's mostly egg whites.

So if your pie isn't rising, it's for some other reason.  Given that you cooked it for 2 hours without it being completely done, I suspect that in addition to not pre-heating the oven your oven never really got up to the right temperature -- or you got the recipe wrong, or it's just a terrible recipe.