turtle pie

Homemade Turtle Pie with a pecan cookie crust.

Turtle Pie

(1 cup) plain flour

(1/4 cup) caster sugar

cornstarch

(1 cup) pecans, finely chopped

(1/2 cup or 1 stick) unsalted butter, melted

240 ml (1 cup) sweetened condensed milk

(1/2 cup) brown sugar

(1/4 cup) unsalted butter

sea salt

(1 and 1/2 cups) dark (or milk) chocolate, roughly chopped

120 ml (1/2 cup) thickened or heavy cream

(1 cup) pecans, roughly chopped

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a mixing bowl, add flour, sugar, cornflour and pecans. Pour over melted butter and stir together until mixture resembles wet sand.

Pour cookie crumbs into an 8 inch pie plate. Press crumbs into bottom and sides using the back of a spoon to form one even layer. It may be a bit rustic &#8211; this is ok.

Bake cookie crust for 15 minutes or until crust is golden on the edges. Set aside to cool for 15 minutes.

Meanwhile, make the caramel. Add sweetened condensed milk, brown sugar and butter in a medium saucepan and place on a low-medium heat.

Stir gently until all the ingredients have combined and continue to cook for a 3-5 minutes until the caramel thickens and the sugar is completely melted. Add a pinch of salt. Set aside to cool slightly.

Pour caramel over baked cookie crust. Place in the fridge.

Meanwhile, make the chocolate ganache. Place chocolate and cream into a bowl. Heat in the microwave, stirring every 20 seconds, until combined and smooth. Leave to cool for a few minutes.

Pour the ganache over the caramel and spread to the corners. Scatter chopped pecans on top. Refrigerate pie for at least 6 hours or, even better, overnight.

Looks creamy and dreamy! I love how easy this pie is!

My favourite part was the caramel - so good!

This turtle pie is a delicious and easy no-bake dessert made with chocolate pudding, caramel sauce, and pecans.

Oreo cookie crumbs

unsalted butter (melted)

chocolate

whole milk

heavy cream

sugar

caramel sauce

pecans

whipped cream

Combine the cookie crumbs and butter in a medium mixing bowl and stir until all the crumbs are moistened. Press the mixture into an even layer in the bottom and up the sides of a 9-inch pie plate.

Refrigerate for at least 30 minutes and leave in the fridge while you make the filling.

Chocolate crust

Combine the chocolate pudding mix and the milk in a large mixing bowl and beat with an electric mixer on medium speed for about 2 minutes, until the pudding is thick.

Combine the heavy cream and powdered sugar in a second mixing bowl and beat until the cream holds stiff peaks.  Use a rubber spatula to fold the whipped cream into the chocolate pudding.

Pour the caramel sauce into the bottom of the chilled pie crust and sprinkle with the chopped pecans.  Spread the pudding into an even layer over the top of the pecans.  Cover with plastic wrap and freeze for at least 2 hours.

Filling

When you’re ready to serve the pie, drizzle the caramel sauce over the top of the pie and sprinkle the pecans on top.  Dollop whipped cream around the edge of the pie and serve.  If your pie is difficult to slice, let it sit at room temp for a few minutes and it will soften.

Uneaten pie can be stored in the freezer, covered with plastic wrap, for up to 2 months.

Topping

This Easy Turtle Pie recipe is one of my new favorite no bake recipes. It&#39;s easy and SO darn good. The chocolate cookie crust with the fluffy caramel cream cheese filling - and the toppings. Oh the glorious toppings. Salted Caramel, chocolate sauce, crunchy pecans, and whipped cream? This recipe is a little DREAM and will quickly become one of your favorite desserts.

Oreo Cookies

tbsps Unsalted Butter ((melted))

oz Cream Cheese ((room temperature))

Powdered Sugar

tsp Vanilla Extract

Caramel

oz Cool Whip

Heavy Cream

Chocolate Syrup

Caramel Sauce

Chopped Pecans

Make the oreo pie crust. Add oreo cookies to a food processor and blend until smooth fine crumbs form. Slowly pour in butter and continue to blend until mixture resembles wet sand. Add oreo crumbs to a springform pan and press against the bottom and the sides of the pan. Place in the refrigerator to set.

Make the filling. Combine softened cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium low speed for 1-2 minutes and gradually increase to medium speed until smooth. Add vanilla extract and drizzle in salted caramel. Scrape down the sides of the bowl and continue to mix for another minute.

Fold in cool whip with a rubber spatula until smooth and incorporated. Pour the creamy caramel filling into the oreo cookie crust. Place in the refrigerator for a minimum of 4 hours, optimally overnight (8 hours).

When you&#39;re ready to serve, make whipped cream topping. Beat cold heavy whipping cream in a mixing bowl and add powdered sugar. Beat until stiff peaks form.

Drizzle caramel and chocolate sauce on top of the pie. Then, pipe whipped cream on top. Sprinkle with chopped pecans.

https://www.youtube.com/watch?v=m5Xf1jiFUFQ

RECIPE LINK: https://britneybreaksbread.com/turtle-pie/

This Easy Turtle Pie recipe is one of my new favorite no bake recipes. It's easy and SO darn good. The chocolate cookie crust with the fluffy caramel cream cheese filling - and the toppings. Oh the glorious toppings. Salted Caramel, chocolate sauce, crunchy pecans, and whipped cream? This recipe is a little DREAM and will quickly become one of your favorite desserts.

The BEST Turtle Pie (Easy, No Bake)

Turtle Ice Cream Pie

butter

pecan pieces (toasted)

13.4 oz can dulce de leche

15 oz jar hot fudge ice cream topping

heavy cream (divided)

caramel swirl or salted caramel ice cream

oz frozen whipped topping (thawed)

Heat oven to 350°F.   Lightly spray the bottom of a 9-inch springform pan with cooking spray.

In a small bowl, mix cookie crumbs and butter. Press crumbs firmly onto bottom and 1/2-3/4 inch up sides of pan. Bake 8-10 minutes or just until set. Cool completely.

Spread pecans in a single layer on a baking sheet. While crust bakes, toast for 6-8 minutes or until fragrant. Set aside to cool.

In a microwave safe bowl, warm dulce de leche with 1/4 cup heavy cream, just until pourable.  Likewise, in a separate bowl, melt together hot fudge sauce with 1/4 cup cream in 20 second increments stopping to stir each time. Repeat until smooth. Both should be just warm enough to pour, not hot.

Assemble: Scoop 1/2 ice cream into cooled crust; spread evenly. Drizzle ice cream with 1/3 dulce de leche 1/3 cup hot fudge. Sprinkle with 1/3 cup pecans. Freeze 15 minutes or until ice cream is almost firm.

Repeat layers starting  with remaining caramel ice cream, 1/3 warmed dulce de leche, 1/3 hot fudge and 1/3 cup pecans. Return to the freezer. Reserve 1/3 caramel, 1/3 hot fudge and 1/3 pecans for serving. (Alternatively, you may opt to use 1/2 of each on 2 layers.)

Cover with plastic wrap and freeze for at least 8 hours or overnight.

Allow to sit on counter for 5-10 minutes,then remove outer ring. Slice into desired size pieces and serve drizzled with warm reserved dulce de leche, hot fudge and pecans.

Top with a dollop of whipped topping and garnish with a piece of turtle candy, if desired.

May be made up to 1 month in advance. Store tightly wrapped in the freezer.

No-Bake Turtle Pie starts with a layer of gooey chocolate caramel sauce that&#39;s topped with a creamy peanut butter filling and then drizzled with more caramel sauce. With an Oreo crust base, it&#39;s easy to assemble before it spends time time in the fridge.  This rich and creamy dessert won&#39;t take up time in the oven and will hold it&#39;s shape when sliced.

No-Bake Turtle Pie with a Chocolate Caramel Sauce

Oreos

water

corn syrup

chocolate (chopped)

pecans (finely chopped)

vanilla

salt

cream cheese (room temp)

butter (room temp)

marshmallow cream ((7 ounce jar))

peanut butter

Preheat oven to 325º. Lightly butter a 9 inch pie plate

Crust: Add Oreos to a food process and process until finely ground. Add melted butter and process just to incorporate, with 3-4 pulses. Place in the pie plate and evenly spread it on the bottom and sides using a flat bottom dry measuring cup to pat it into place. Bake for 13 minutes. Let cool on a wire rack.

Sauce: Add sugar, water and corn syrup to a saucepan and bring to a boil over medium-high heat. Cook without stirring for 6-8 minutes until it is straw colored. Turn down the heat to medium low and continue to cook, swirling the pan occasionally until it turns an amber color, about 4-6 minutes. A thermometer should read 350º to 360º.

Remove from the heat and stir in cream. Add chocolate and butter and let it sit for a minute then whisk until it’s smooth and the chocolate has melted. Stir in pecans, vanilla and salt. Let cool slightly.

Pour 1 cup of the sauce into the baked pie crust and refrigerate until set and no longer liquid, about 1 hour. Reserve the rest for later.

Filling: With a mixer, beat cream cheese and butter until smooth. Add marshmallow cream, peanut butter and cream and mix on high until light and fluffy, 3-5 minutes. Spoon into the pie crust on top of the layer of caramel, spread evenly with an offset spatula. Refrigerate until the filling is set, about 2 hours.

Once the filling is firm to the touch, drizzle the remaining caramel mixture over the top. If it is too thick to pour, microwave it at 10 second intervals until it is pourable. Refrigerate for about 5 minutes to let the caramel set before cutting.

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Top 5 turtle pie recipes from across the web

The most viewed turtle pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed turtle pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine