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Caramel Pie Slice



16 piece(s)


  • 145 grams Butter
  • 180 grams plain flour
  • 95 grams dessicated coconut
  • 80 grams icing sugar

Caramel Filling

  • 225 grams Dark Brown Sugar
  • 135 grams Butter
  • 240 grams milk powder
  • 125 grams Boiling water
  • 70 grams golden syrup

Whipped cream top

  • 45 grams icing sugar
  • 500 grams thickened cream
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Caramel pie Slice
  1. Pre heat your oven to 160 degrees (fanforced).
  2. Now grease and line a square slice/cake tin, approx 20cm square.
  3. Weigh into the bowl the 145g of butter.
  4. Melt the butter for 3 mins, 60 degrees, speed 2. (Or longer if its not fully melted).
  5. Next add the 180g of plain flour.
  6. Next add the 95g of dedicated coconut.
  7. Next add the 80g of icing sugar.
  8. Mix for 15 seconds Counter-clockwise operation reverse speed 3.
  9. Scrape down the sides and mix again for 5 seconds reverse Counter-clockwise operation speed 2.
  10. Now press out the base mixture into your lined tin using the back of a spoon to smooth it out and bake in a moderate oven for around 15 mins or until it's a light golden colour.
  11. Wash and dry you mixing bowl and attach the butterfly.
  12. Now add the 225g of dark brown sugar.
  13. Add the 135g of butter (chopped into chunks).
  14. Add the 240g of milk powder.
  15. Add the 125g of boiling hot water.
  16. Add the 70g of golden syrup.
  17. Now cook for 12 min 30sec at 90 degrees speed 4.
  18. Once finished, quickly pour the caramel mixture on top of the
    pre-cooked base and allow to cool completly before adding the cream topping.
  19. Wash and dry the mixing bowl.
  20. Now add the 45g of icing sugar.
  21. Now add the 500g of thickened cream.
  22. Now whip on speed 3 for approx 1-4 mins or until stiff peaks are formed. (Be careful not to overwhip)
  23. Next spread the cream topping onto the caramel filling and pop into the refrigerator until set. Once it is set you can then slice it up and also top with some shaved chocolate to decorate.

Accessories you need

  • Butterfly
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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