Buttermilk Raisin Pie

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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 saucepan, 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-F for 12-15 minutes or until lightly browned. Store in the refrigerator. Yield: 6-8 servings.

Source:  Taste of Home
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