GF/SF Caramel Cream Pie

katefox3141

Pied like to thank the phrase, “Where there’s a will, there’s a way,” for making this sugar free, gluten free caramel cream pie possible. I absolutely adore caramel, but hate consuming a ton of sugar, which is essentially 90% of what makes up caramel (the other 10% belong to butter and heavy whipping cream, so truly, no redeeming factors in caramel). I try to eat a lower sugar diet to keep my cholesterol level in check (aging is so much fun), so I wanted to try out my sugar free caramel recipe in a cream pie. I was hoping it would work out okay, and I am very happy to report it’s so okay, I might eat this pie every day for the rest of my life. It is light, it is airy, and its caramely. If every pie could taste this good without any added sugar, the world would be a better place.

Not salty at all about how this turned out.

Caramel cream pie

  • Servings: 8
  • Difficulty: Intermediate
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Homemade sugar free caramel sauce takes center stage in this delightfully light pie

-If not gluten free, use any kind of premade pie crust-buttery or graham cracker crusts would go great with this recipe. If you use a regular premade pie shell, you will need to bake according to package instructions, but this is the only thing you’d need the oven for.
-The pie crust is really the only element containing sugar (2 grams per slice), so if you need it completely sugar free, I would recommend making your own crust with sugar free digestive biscuits or graham crackers.

Ingredients

*1 gluten free, premade pie crust (follow instructions on the crust packaging if it needs to be baked)
*1/2 C (145 g) homemade sugar free caramel sauce, plus more for drizzling
*8 ounces (225 g) 1/3 the fat cream cheese, softened
*1/4 C (30 g) Lakanto powdered monkfruit
*1 tsp vanilla extract
*8 ounces/1 tub of Cool Whip Free + additional 40 grams for piping rope border if desired

CARAMEL SAUCE makes 1 1/4 cup sauce
*1 C (200 g) Madhava allulose sweenter
*6 TBS (86 g) light butter
*1/2 C (120 mL) heavy whipping cream
*1/4-3/4 tsp salt depending on your taste preferences

Directions

  1. To make the caramel, place allulose in a medium sauce pan and heat on medium-high heat while stirring continuously with a wooden spoon until amber in color, 6-9 minutes.
  2. Switch to a whisk, lower to medium heat, and add in the butter, whisking for 2-3 minutes until totally melted.
  3. Slowly pour the heavy whipping cream into the saucepan while whisking; let boil for one minute.
  4. Remove from heat and whisk in salt.
  5. Let caramel cool completely to room temp before using in the pie (you can place in fridge to speed this up).
  6. Mix the cream cheese, vanilla, and powdered monkfruit in a stand mixer for 3 minutes.
  7. Add in 1/2 cup of caramel and the Cool Whip and whisk on medium just until everything comes together.
  8. Pour the pie filling into your premade pie crust and smooth.
  9. Drizzle an additional 1/8 cup of caramel on top of the pie with a spoon or in a piping bag.
  10. To add the rope border, fit a piping bag with a #32 tip and add in 40 grams of Cool Whip and pipe border–see a video of this on my Instagram: http://instagram.com/katebakescakes87
  11. Place in the fridge to set overnight or for at least 4 hours before serving.
  12. To get super-clean slices, you can freeze this for 2 hours before serving as well.
  13. Slice and enjoy! Keep leftovers in the fridge.

Nutrition

Macros
8 servings
331 cal/28 c/23 f/3 p per slice
Pour some (not really) sugar on me!

Pie love you so much.

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Published by katefox3141

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