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Buttermilk Raisin Pie

Buttermilk is as common in the South as iced tea. This old-fashioned pie is just another fine way to cook with it. It's one of my favorites.

6-8 ServingsPrep: 25 min. Bake: 15 min. + chilling

Ingredients

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

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in
buttermilk until smooth. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg
yolks; return all to pan, stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer. Remove from the heat. Gently
stir in the raisins, lemon juice, butter and vanilla until butter is
melted. Cool to room temperature without stirring. Pour hot filling
into crust.

2 of 2

Buttermilk Raisin Pie (continued)

Directions (continued)

For meringue, in a large bowl, beat egg whites and cream of tartar on
medium speed until soft peaks form. Gradually beat in sugar, 1
tablespoon at a time, on high until stiff glossy peaks form and
sugar is dissolved. Spread evenly over hot filling, sealing edges to
crust.
Bake at 350° for 12-15 minutes or until the meringue is golden
brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3
hours before serving. Store leftovers in the refrigerator.
Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 446 calories, 11 g fat (5 g saturated fat), 92 mg cholesterol, 311 mg sodium, 81 g carbohydrate, 1 g fiber, 7 g protein.