Add the filling ingredients in a large bowl and mix until combined. Set aside.
In a small bowl whisk together the egg and water. Using a pastry brush, brush the entire crust with the egg mixture. Even the bottom and sides, this will help the crust from getting soggy.
Pour in the filling into the crust.
Wrap the crust edges in foil, but try not to let the foil sit on the filling.
Place the pie on a baking sheet in the oven. Bake for 50 minutes, but at the 40 minute mark, remove the foil and continue to cook for 10 more minutes. Let the pie cool on the counter or in the fridge for at least 3 hours before serving. The filling takes some time to set. Serve with ice cream and enjoy!
Nutritional values are approximate. Please use your own calculations if you require a special diet. Recipe values are for 1/6 of the recipe.