Salted Caramel Pecan Pie
Makes: 8 servesCalories: 205Difficulty Level: ModeratePreparation time: 25 minutesCook time: 0 minutesTotal time: 25 minutes
Ingredients
Base
- 30g Bulk Nutrients WPC/WPI/Matrix in Salted Caramel
- 125g oats
- 45ml sugar-free maple syrup
- 20g coconut oil
Filling
- 60g Bulk Nutrients WPC/WPI/Matrix in Salted Caramel
- 450ml unsweetened almond milk
- 60g custard powder
- 30g sweetener
- 10g gelatine powder
- 1tsp vanilla
- Drops of Parisian browning essence (optional for creating caramel colour)
Instructions
- Step 1: Food process the base ingredients until combined, then press into a round springform pie or cake tin.
- Step 2: Put the gelatine into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt. Allow to cool slightly.
- Step 3: Put the filling ingredients and melted gelatine into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy.
- Step 4: Pour the filling into the pie tin, top with pecans and refrigerate for a few hours until set. Cut into 8 to serve.
Nutrition
| SALTED CARAMEL PECAN PIE NUTRITION PANEL | |
|---|---|
| Average Quantity Per Serving | |
| Energy (kJ) | 858 |
| Protein (g) | 13.1 |
| Fat (g) | 9.5 |
| Carbohydrates (g) | 16.8 |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
More about Caroline Fitzgerald
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