Reduced Sugar Caramel Pie
Guilt-free, reduced sugar homemade caramel pie made in a baked pie crust and topped with fluffy meringue.
Servings: 8
Calories: 398kcal
Ingredients
Crust
Filling
- 1 cup Swerve Granular Sugar Substitute
- ½ cup Sugar For caramelizing.
- 5 T Flour
- 3 Egg Yolks Whites to be used for meringue.
- 1 cup Milk
- 1 cup Heavy Whipping Cream
- ½ stick Butter
- 1 tsp Vanilla Extract
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.
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