1/4 c. cornstarch
1 c. sugar
1/4 tsp. salt
2 c. buttermilk
1/4 c. moist raisins
2 tbsp. lemon juice
2 eggs, separated
1 tbsp. butter

Mix cornstarch, sugar and salt in top of double boiler or heavy saucepan. Add buttermilk, raisins and lemon juice. Cook, stirring constantly, until it boils and thickens. Beat egg yolks until thick; stir in a little of hot mixture. Add to mixture and cook 2 minutes longer. Continue to stir. Remove from heat and add butter. Cool 5 minutes and pour into baked pie shell. Serve with meringue or whipped cream.