Buttermilk Raisin Pie

1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
3 cups buttermilk
3/4 cup raisins
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a sauce pan, combine sugar, cornstarch and salt.  Beat egg yolks and buttermilk; stir into the sugar mixture until smooth.  Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil.  Cook and stir 2 minutes longer.  Remove from the heat; stir in butter and vanilla.  Pour into pie shell.  For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form.  Gradually add sugar, beating until stiff peaks form.  Spread over hot filling and seal to the edges.  Bake at 350 degrees for 12-15 minutes or until lightly browned.  Store in the refrigerator.

If you like raisin cream pie, you will love this one.