BUTTERMILK CUSTARD PIE

BUTTERMILK CUSTARD PIE (low fat)
Loaded with taste, this is delicious!
Ingredients:
CRUST:
¾ cup all-purpose flour
¼ tsp salt
2 Tab plus 2 tsp margarine
¼ cup plain low-fat yogurt
1 tsp white vinegar
FILLING:
¼ cup each margarine & granulated sugar
4 eggs, separated
3 Tab all-purpose flour
1 tsp each grated orange peel, lemon juice & vanilla extract
1½ cups buttermilk
CRUST:
1. In mixing bowl combine flour & salt. With 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
2. Add yogurt & vinegar and mix thoroughly.
3. Form dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
4. Between 2 sheets of wax paper, roll dough to form a 10-inch circle, ? inch thick.
5. Fit dough into a 9-inch pie plate and flute edges, wrap in plastic & return to fridge.
FILLING:
1. Preheat oven to 450°F.
2. In large mixing bowl, use electric mixer to cream margarine and sugar until light & fluffy, then beat in egg yolks.
3. Add flour, peel, juice & vanilla, beating until well blended, then stir in buttermilk.
4. In small mixing bowl, using clean beaters, beat egg whites until stiff but not dry; fold into yolk mixture.
5. Pour filling into prepared pie crust and bake for 15 minutes.
6. Reduce oven temperature to 350°F and continue baking for 45 to 50 minutes longer.
7. Remove pie plate to wire rack & let cool; cover and refrigerate for at least 1 hour before serving.