Riley's Frozen Turtle Pie

Total Time
Prep 3 hrs
Cook 0 mins

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.

Ingredients Nutrition

  • 1 (9 inch) pre-made graham cracker pie crusts
  • 1 quart good-quality vanilla ice cream, softened
  • 12 cup caramel ice cream topping, approximately
  • 12 cup Hersheys Chocolate Syrup (see note) or 12 cup fox's u-bet chocolate syrup (see note)
  • 12 cup chopped pecans, approximately
  • 8 whole pecan halves
  • 1 (7 ounce) can whipped cream (the spray kind)


  1. Make sure your ice cream is softened enough so that you can spread it.
  2. Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
  3. Cover and freeze until solid.
  4. Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
  5. Pour an even layer of chocolate sauce on top of the caramel.
  6. Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
  7. You can do all of the previous steps ahead and leave the pie in the freezer until needed.
  8. 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.
  9. 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.
  10. Sprinkle with additional chopped nuts, if desired.
  11. Stick a whole pecan half into each slice, and serve.
  12. NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
  13. It is too thin and will not harden up enough.
  14. Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.
Most Helpful

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!

MizzNezz October 23, 2002