Raspberry Custard Pie

Raspberry Custard Pie- yield one pie
Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-raspberry-custard-pie-with-a-butter-crust-and-a-preview.html

1 single crust pie shell ( see recipe below)
3 large eggs
1 14 oz can condensed milk – preferably organic
1 teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon nutmeg ground
3 tablespoons water
240 grams 2 cups frozen or fresh raspberries
Preheat oven to 425 degrees.
Bake the pie shell empty for 6 minutes on top of a cookie sheet.
Beat the large eggs till light and fluffy.
Add the milk, vanilla extract, salt, nutmeg and water, making sure to beat them well into the eggs.
Scatter the raspberries into the pie pan and pour the egg mixture  on top of the raspberries, allowing them to float to the top in the custard without moving them too much.  If you do move the frozen raspberries, then the custard will be tinted pink.
Bake for 10 minutes then reduce oven to 350 degrees and continue to bake for 25-28 minutes or till the center is risen and firm.