2 eggs, separated
1/2 c. softened butter
1/2 tsp. vanilla
1 c. sugar
1/2 c. buttermilk
1 1/2 tbsp. flour

Cream egg yolks, sugar and softened butter, and set aside. Add vanilla to buttermilk, then stir into the creamed mixture, add the flour and stir. Beat egg whites to stiff peaks, fold into creamed mixture. Pour into unbaked pie shell or a graham cracker crust. Bake at 300 degrees for 1 hour or until center does not jiggle when tapped.