- 1 (8 inch) graham-cracker crust
- 1 large egg white, beaten until frothy
- 2/3 cup packed light-brown sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 1/4 cups low-fat buttermilk, well shaken
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 pint raspberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon zest
- Preheat oven to 350 degrees F. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. 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. Pour into crust.
- Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
- Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
- Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with Raspberry Sauce.