Riley's Frozen Turtle Pie

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 6
UNITS: US

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 1/2 cup fox's u-bet chocolate syrup (see note)
  • 12
    cup chopped pecans, approximately
  • 8
  • 1
    (7 ounce) can whipped cream (the spray kind)
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DIRECTIONS

  • 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.
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