1 unbaked 9-inch pie crust1 pint buttermilk1/2 Cup margarine or butter1 1/4 Cup sugar1 teaspoon vanilla3 large or 4 small eggs (separated)1/8 teaspoon salt5 Tablespoons flour
Let margarine or butter reach room temperature: cream with sugar, salt and vanilla. Add egg yolks; mix well, add buttermilk and flour one spoonful at a time, beat until blended. Fold in stiffly beaten, but not dry, egg whites. Pour into unbaked pie shell.
Source: 1975 Panther Band Cookbook, page 166
