Prep 40 mins
Cook 15 mins
This is simply sublime. I believe this is lighter textured than the other turtle pies listed, because its cream base is whipped cream rather than evaporated milk or cream cheese. This calls for a homemade crust, but a store bought crust would not take away from its wonderfulness. My family has been treating me like a queen all week because of this little treat I sprung on them--I'm sure yours will too. This is from Southern Lady.
- 236.59 ml semi-sweet chocolate chips
- 650.62 ml heavy whipping cream, divided
- 9 inch baked pie crusts (recipe follows)
- 236.59 ml firmly packed dark brown sugar
- 44.37 ml butter
- 2.46 ml vanilla extract
- 236.59 ml pecans, finely chopped
- 236.59 ml miniature semisweet chocolate chips
- 118.29 ml melted caramel (can use a jar of caramel topping)
- In a small bowl, combine chocolate morsels and 1/4 cup cream. Microwave on High in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spread chocolate mixture evenly over bottom of baked pie crust, set aside to cool completely.
- In a small saucepan, combine brown sugar, 1/2 cup cream, and butter over medium heat. Cook for 3 to 4 minutes, stirring completely, until sugar dissolves. Stir in vanilla; cool completely.
- In a medium bowl, beat remaining 2 cups cream at high speed with an electric mixer until stiff peaks form. Fold in brown sugar mixture. Spread cream mixture over top of chocolate in crust. Top with pecans, miniature chocolate chips, and melted caramel. Refrigerate for 8 hours.
- Pie Crust.
- 1 1/2 cups all-purpose flour.
- 1/2 teaspoon salt.
- 1/3 cup shortening.
- In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add 4 tablespoons water, adding additional water as needed, stirring just until moistened. Form into a disk and refrigerate for 1 hour.
- Preheat over to 425 degrees. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trip excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes, or until lightly browned.
I melted everything in a double broiler. I added a little whipping cream to the caramel too. No, this doesn't set up, but it is still very tasty. Next time, I will pour the caramel on right before I serve it. The chilled caramel makes it harder to cut the pieces.
This is one of my new favorite desserts. It has the perfect level of sweetness and is so light and delicious. The caramel/chocolate/pecan ratio is spot on, and even the crust is pretty good. Though next time I may try an oreo or graham crust for something different. My pie also never set to the point that you could get perfect slices, but I hardly think that matters when it tastes this good!
This was light & very delicious. The texture of the pie is so fluffy! I used a graham cracker crust as I had it on hand. It did take the whole amount of the listed chill time to set up & never really quite firmed into picture perfect slices. That slight flaw didn't matter here at all. Hubby would have happily lapped it up with a spoon if need be. LOL
Made for Fall 2011 Pick A Chef. Thank you for sharing the recipe! :-)