Preheat oven to 425º
Bake pastry shell for 8 minutes and cool slightly.
In medium bowl, beat eggs.
Add sweetened condensed milk, water, vanilla and salt.
Pour into slightly cooled pastry shell and bake 10 minutes.
Reduce oven temperature to 350º and bake 25 to 30 minutes longer until knife inserted near center comes out clean.
In a small saucepan combine raspberry syrup, jelly and cornstarch.
Mix until well blended.
Cook over moderate heat, stirring, until jelly melts and mixture thickens.
Cool 10 minutes.
Stir in raspberries
Spoon evenly over cooled pie.
Refrigerate until thoroughly chilled