Ingredients

The following ingredients have 1 Servings
  • 1 Low Calorie Pie Crust
  • 1 egg (room temperature)
  • 2 egg whites (room temperature)
  • 3/4 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • 2 tbsp coconut oil (melted)
  • 1 tsp sea salt
  • 1/2 cup raw pecans
  • 1/4 cup unsweetened cocconut milk (or milk of choice, a higher fat milk works best)
  • 1 tbsp coconut sugar

Instruction

  • Make the low calorie pie crust. Set aside to cool while you make the sauce and filling.
  • Make the caramel sauce by combing the milk and sugar in a small saucepan and bringing to a medium heat. Whisk the sugar in until it's combined then bring to a simmer. Simmer on medium heat 5 minutes. Then remove from heat. Once cooled, place in a mason jar or container and store in the refrigerator to thicken.
  • Preheat oven to 375 F and prepare a 9-inch pie dish by lightly greasing with coconut oil.
  • In a mixing bowl, whisk the egg, egg whites and real maple syrup (not fake) together until frothy 2-3 minutes. Add the vanilla extract and coconut oil then pour into the prepared pie crust.
  • Top the mixture with the pecans then sprinkle with salt.
  • Bake 45-50 minutes at 375 F until the crust is brown and the center of the pie is firm. It will raise slightly during baking then deflate a bit after cooling.
  • Cool at room temperature a minimum of 1 hour before slicing. I like to nudge the crust loose with a wood spatula before slicing to prevent it from cracking off.
  • Serve with 1-2 teaspoons of caramel sauce on top. If your caramel sauce is runny, you can mix in a 1/4 or 1/2 teaspoon of corn starch, arrowroot power or tapioca to thicken it.