Turtle Pie

READY IN: 55mins
Recipe by Vicki Kaye

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.

Top Review by Scrivener1

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.

Ingredients Nutrition

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pie Crust.
  5. 1 1/2 cups all-purpose flour.
  6. 1/2 teaspoon salt.
  7. 1/3 cup shortening.
  8. 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.
  9. 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.

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