Guilt-Free Reduced Sugar Caramel Pie

reduced sugar caramel pie with meringue topping

A Lighter Take on a Classic Favorite

Craving something sweet without all the sugar? This caramel pie offers a deliciously satisfying dessert experience—with a little less guilt. By using Swerve sugar substitute (and just a touch of real sugar for that essential caramelization), you still get all the rich, gooey goodness without going overboard on carbs.

Now let’s be real—this isn’t a “low-calorie” treat. A slice still comes in at around 400 calories, but compared to a traditional caramel pie at 500 or more, you’re shaving off a bit without sacrificing flavor.

We even swapped out the sugar in the meringue with Swerve Confectioners for a fully sugar-free topping. Reducing sugar and carbs where we can is always a win—especially when the taste holds up. While sweeteners like these aren’t perfect, sometimes a small compromise can keep you on track and satisfied.

Since my husband is diabetic, I’m always on the lookout for dessert alternatives that are both satisfying and blood sugar-friendly. This reduced sugar cheesecake is one of his absolute favorites—and it’s become a regular treat in our house!

hubby’s fav dessert

Reduced Sugar Cheesecake

Love cheesecake? We do too! This is a reduced-sugar cheesecake made with cream cheese, eggs, and Swerve Granular Sugar Substitute. It was easy and tasted delicious! Top with your favorite toppings.

Caramel Pie Filling Ingredients

  • Baked Deep Dish Pie Shell
  • 1 Cup Swerve Granular Sugar Substitute
  • 1/2 Cup Sugar
  • 3 Egg Yolks
  • 5 T Flour
  • 1 Cup Milk
  • 1 Cup Heavy Whipping Cream
  • 1/2 Stick Butter
  • 1 Tsp Vanilla Flavoring

Meringue Ingredients

  • 3 Egg Whites
  • 6 T Swerve Confectioners Sugar Substitute
  • 1 tsp Cornstarch
  • 1/2 tsp Cream of Tartar

Pie Crust

Start with a deep dish pie crust—just bake it according to package directions and let it cool completely. If you love making your own crust from scratch, go for it! But honestly, I usually stick with a good frozen crust to keep things simple (and it works perfectly for this recipe).

Tip
  • How to Keep Your Pie Crust from Puffing Up
  • To stop your pie crust from puffing up, I like to place BBs in an oven-proof bag on top of a piece of tin foil in the center of the crust. It works better than just poking holes with a fork!
    When the crust is almost done, remove the BBs and foil and let it finish baking. You can also use pie weights, dry beans, or rice on foil or parchment paper—whatever you have handy!
    🎁 Baker’s Gift Idea: A cute pie plate and pie weights make a great gift!

Caramel Pie Filling

Start the filling by mixing the Swerve Granular Sugar and the flour together in a large saucepan. Add the milk and heavy whipping cream and cook over a low heat stirring with a whisk to remove any lumps. Cook until thickened. Times will vary but you can tell when it thickens up. Remove from heat and set aside.

Caramelized Sugar

This part can be a little tricky, but don’t worry—you’re only working with ½ cup of real sugar, so if it doesn’t go perfectly, it’s easy to try again without ruining the whole pie!

In a small cast iron skillet, add the sugar (yes, this is regular sugar—not a substitute). I haven’t tried caramelizing a sugar substitute yet, but it’s on my to-do list!

Heat slowly, stirring as it begins to melt. It’ll clump up at first, then smooth out. Keep the heat low to medium—once it melts, it can burn fast, so stay close and stir gently.

stages of caramelizing sugar

The caramelized sugar should be about the color of a Kraft caramel—that rich golden brown. Once it hits that shade, pour it into the filling while whisking constantly. Then stir in the butter and vanilla.

Place the mixture back over low to medium heat and cook until it thickens to a pudding-like consistency.

caramel pie filling cooked to pudding consistency and poured in a baked pie shell

Once thickened, remove from heat and pour the filling into your baked pie crust.

reduced sugar guilt-free caramel pie before meringue added to top

If your pie needs to go back in the oven (like for meringue), I always place it on a cookie sheet first. It makes handling much safer—especially with tin foil pie pans!

Meringue Topping

Now for the finishing touch—meringue! Using a hand or stand mixer, beat the egg whites until soft peaks form. Gradually add Swerve Confectioners Sugar Substitute, then mix in a little cream of tartar and cornstarch.

You can mix the dry ingredients together first, but honestly, I just toss them in one at a time—less cleanup, and it works just fine! Be sure to scrape down the sides of the bowl as you go to keep everything well-mixed. Feel free to adjust the sweetness to your taste with a bit more sugar substitute if needed.

Spread the meringue evenly over the pie and bake at 325°–350°F until the top is golden brown. Watch it closely—it browns quickly! Let the pie cool on a rack, then chill it in the fridge for at least a couple of hours before serving.

Serve and Enjoy

I personally love caramel pie straight from the fridge—cool, creamy, and delicious. But if you prefer it warm, just pop a slice in the microwave for a few seconds.

This pie has a light, smooth caramel flavor and—best of all—no weird aftertaste from the sugar substitute. Give it a try and see what you think!

slice of reduced sugar caramel pie ready to serve

Reduced Sugar Caramel Pie

Guilt-free, reduced sugar homemade caramel pie made in a baked pie crust and topped with fluffy meringue.
Prep Time10 minutes
Cook Time15 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Keyword: caramel pie, reduced sugar caramel pie
Servings: 8
Calories: 398kcal

Ingredients

Filling

Meringue

  • 3 Egg Whites
  • 6 T Swerve Confectioners Sugar Substitute
  • ½ tsp Cream of Tartar
  • 1 tsp Cornstarch

Instructions

  • Bake the frozen deep dish pie crust as directed.
    Mix 1 cup of Serve and flour together in a large saucepan. Add the milk, whipping cream, and egg yolks. Cook over low heat until thickened. Stir with whisk to remove lumps and stir frequently. Set aside once thickened.
    Add the 1/2 cup sugar to a small skillet on low to medium heat. Melt sugar until brown (about the color of a Kraft caramel). Be careful not to burn. Sugar will lump up as it melts, and then melt completely.
    Pour carmaleized sugar into the filling mixture a small amount at a time, whisking all the time. Cook over low to medium heat until about pudding consistency.
    Pour into the baked pie shell.
    Prepare meringue by whisking the egg whites until nice peaks formed, add the sugar substitute a little at a time along with the Cream of Tartar and cornstarch and continue whisking until well mixed. Scrape down the sides of the bowl occasionally.
    Spread the meringue over the pie and return to the oven until nicely browned. Watch closely.
    Store in the refrigerator.
    caramel pie filling cooked to pudding consistency and poured in a baked pie shell

Notes

You can always make this with sugar instead of the substitutes if you like. The amounts would be the same. 

Nutrition

Serving: 1slice | Calories: 398kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 187mg | Potassium: 164mg | Fiber: 1g | Sugar: 15g | Vitamin A: 761IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg
lemony goodness

Betty Crocker’s Lemon Meringue Pie

This recipe is a “key” recipe in Betty’s cookbook. This means you can take the key recipe and make different versions of it. For example, orange meringue pie, strawberry, lime, or pineapple. Just by making a few simple substitutions.

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