Buttermilk Pie

1 prepared 8 in graham cracker crust

1 large egg white, beaten until frothy

2/3 c packed light brown sugar

3 T all-purpose flour

3 large eggs

1/4 c low-fat buttermilk, well shaken

3 T unsalted butter, melted

1/4 t salt

1/2 pint raspberries

2 T granulated sugar

1/2 t lemon zest

Preheat oven to 350 deg. Place crust (in it's pan) on baking sheet. Brush crust lightly w/some egg white, discard remainder. Bake until crisp and slightly darkened 6 to 8 min. Set aside to cool.

Make the filling: In a food processor, process sugar and flour until well combined. Add eggs, process until smooth. Add buttermilk, butter and salt. Process just until blended and pour into crust.

Bake until filling is almost set but center still jiggles slightly when pan is gently shaken- 35 to 40 min.

Raspberry sauce: combine raspberries, sugar and lemon zest in bowl. Lightly mash raspberries. Let sit at least 10 min. Cover and refrigerate at least 2 hrs.

This is one of my all-time favorite desserts.