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
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.
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