1 baked pie shell
3 eggs, separated
1 c. sugar
1/4 c. cornstarch
2 c. buttermilk
2 tbsp. lemon juice
1/2 c. raisins

In large measure pour 2 cups buttermilk. Add 3 egg yolks and lemon juice. Beat with egg beater until yolks are liquified. Slowly add a little at a time to saucepan in which sugar and cornstarch have been put. Make a smooth paste and gradually add all the liquid. Cook over medium heat until thickened and comes to a boil. Into baked pie shell. Sprinkle raisins. Pour in cream and cool. May cover with meringue or cool thoroughly and cover with Cool Whip.