COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Salted Caramel Pie

This delicious Salted Caramel Pie uses Dr. Oetker Vege-Gel, a great vegetarian alternative to Gelatine.

8 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Salted Caramel Pie

For the Crust:

175 g Digestive Biscuits (6 oz) crushed
75 g Lightly Salted Butter (3 oz) melted

For the Filling:

1 Dr. Oetker Vege-Gel Sachet
125 g Caster Sugar (4 ½ oz)
30 ml Golden Syrup (2 tbsp)
50 g Salted Butter (2 oz)
100 ml Double Cream (3 ½ fl.oz)
about 5 g Sea Salt Flakes to decorate

preparation

Preparation

1

Salted Caramel Pie

Grease and line a 22cm (8 ¾ inch) diameter pie tin. Put the crushed biscuits in a bowl and mix in the melted butter. Spoon into the prepared tin and press down well using the back of a spoon to cover the base and sides. Chill until required.

2

Meanwhile, make the filling. Pour 250ml (9fl.oz) cold water into a bowl and stir in the Vege-Gel powder. Set aside.

3

Put the sugar and golden syrup in a saucepan with 60ml (4 tbsp) water. Stir over a low heat until melted. Bring to the boil and cook for about 5 minutes until richly golden and caramelised.

4

Immediately remove from the heat and stir in the butter and cream, taking care as the mixture will hiss and bubble, until well blended.

5

Pour in the Vege-Gel mixture and mix well. Return to the heat, stirring until the mixture begins to boil.

6

Working quickly, pour the hot caramel jelly mixture into the biscuit base and leave to cool completely. Chill for 2 hours before serving.

7

To serve, carefully loosen the pie from the tin, allowing the crumbly top edge of the biscuit crust to fall round the edge of the set jelly filling. Slide the pie from the tin on to a serving plate. Sprinkle with a few flakes of salt and serve immediately with pouring cream.

1 serving = 72g

Nutritional Information for the recipe Salted Caramel Pie

PER SERVING PER 100G/ ML
Energy 1516kJ
362kcal
2131kJ
509kcal
Fat 25g 35g
Carbohydrate 33g 47g
Protein 2g 3g