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When I was a student, I used to work at a breakfast cafe called "Riley's" which was run by a married couple who had met at and graduated from The Culinary Institute. This is how they made their Turtle Pie, hence the name. (Plan ahead - while it only takes a few minutes to complete each step, there is freezing time between each part. The prep time given is approx including the total freezing time.) I had to guess on the measurements - I usually buy a container of each ingredient and just pour out the amounts as needed.
- 1 (9 inch) pre-made graham cracker pie crusts
- 1 quart good-quality vanilla ice cream, softened
- 1⁄2 cup caramel ice cream topping, approximately
- 1⁄2 cup Hersheys Chocolate Syrup (see note) or 1⁄2 cup fox's u-bet chocolate syrup (see note)
- 1⁄2 cup chopped pecans, approximately
- 8 whole pecan halves
- 1 (7 ounce) can whipped cream (the spray kind)
- Make sure your ice cream is softened enough so that you can spread it.
- Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
- Cover and freeze until solid.
- Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
- Pour an even layer of chocolate sauce on top of the caramel.
- Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
- You can do all of the previous steps ahead and leave the pie in the freezer until needed.
- When you plan to serve the pie, set it out on the counter to soften up just enough so you can slice it into 6 servings.
- Set one slice onto a plate and using a spray can of whipped cream, cover the entire slice with whipped cream--piling it high like meringue.
- Sprinkle with additional chopped nuts, if desired.
- Stick a whole pecan half into each slice, and serve.
- NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
- It is too thin and will not harden up enough.
- Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.
Heather, this is scrumptious! I followed the recipe exactly, using the can of Hershey's chocolate syrup. This is a definite keeper!! Thanks for sharing this!