Buttermilk Raisin Crustless Pie Recipe
An introduction to this buttermilk raisin crustless pie to your longing taste buds is going to keep them from asking for anything else for a long time to come. This recipe is ideal for people on a diabetic diet. It is most popularly enjoyed as a dessert. Try it and if you adore this buttermilk raisin crustless pie, then tell your friends about it.
Ingredients
1 env. unflavored gelatin
1/4 cup cold water
2 cup buttermilk
1 cup raisins
3 tsp all-purpose flour
1/4 cup sugar-free maple-flavored syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Directions
Lightly grease the bottom and sides of a 9 inch (23 cm) pie pan.
Sprinkle unflavored gelatin over cold water.
Stir slightly; then allow to soften for 1 minute.
Meanwhile, combine buttermilk, raisins, and flour in a saucepan.
Whisk until flour is completely blended and mixture is smooth.
Cook over medium-low heat until mixture is warm.
Pour in softened gelatin, and continue cooking until gelatin is completely dissolved.
Remove from heat.
Cover and allow to cool for at least 1/2 hour to plump the raisins.
Add maple syrup, cinnamon, and nutmeg.
Pour into prepared pie pan.
Bake at 350°F (175°C) for 45 minutes.
Cool to room temperature; then chill.
Sprinkle unflavored gelatin over cold water.
Stir slightly; then allow to soften for 1 minute.
Meanwhile, combine buttermilk, raisins, and flour in a saucepan.
Whisk until flour is completely blended and mixture is smooth.
Cook over medium-low heat until mixture is warm.
Pour in softened gelatin, and continue cooking until gelatin is completely dissolved.
Remove from heat.
Cover and allow to cool for at least 1/2 hour to plump the raisins.
Add maple syrup, cinnamon, and nutmeg.
Pour into prepared pie pan.
Bake at 350°F (175°C) for 45 minutes.
Cool to room temperature; then chill.
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