Turtle Pie Recipe

Name: Turtle Pie
Prep time: 60 min
Cook time: 55 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: Semi Sweet Chocolate Chips; Heavy Whipping Cream; Pie Crusts; Dark Brown Sugar; 2 tablespoons unsalted butter; Vanilla Extract; 1/2 cup chopped pecans; Miniature Semisweet Chocolate Chips; Caramel

Indulge in this sublime Turtle Pie, lighter than traditional versions thanks to its whipped cream base. This recipe features a homemade crust (though store-bought works wonders!), creating a heavenly balance of rich chocolate, creamy caramel, and crunchy pecans. Prepare to be crowned a culinary queen (or king!) as your family raves over this irresistible Southern treat. Get ready for a flavor explosion!

Prep Time 60 mins

Cook Time 55 mins

Calories 838.2 kcal

Protein 12g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Turtle Pie

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How to Make Turtle Pie

**Make the Chocolate Layer:**
In a microwave-safe bowl, combine 1 cup semi-sweet chocolate morsels and 1/4 cup heavy cream.
Microwave in 30-second intervals, stirring until chocolate is melted and smooth.
Spread evenly over a pre-baked 9-inch deep-dish pie crust and refrigerate to cool completely.
**Make the Caramel Cream Filling:**
In a small saucepan, combine 1/2 cup packed light brown sugar, 1/2 cup heavy cream, and 2 tablespoons unsalted butter over medium heat.
Cook for 3-4 minutes, stirring constantly, until sugar dissolves completely.
Remove from heat and stir in 1 teaspoon pure vanilla extract. Cool completely.
In a large bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
Gently fold in the cooled brown sugar mixture.
**Assemble and Chill:**
Spread the cream mixture evenly over the chocolate layer in the pie crust.
Top with 1/2 cup chopped pecans, 1/2 cup mini chocolate chips, and 1/4 cup melted caramel sauce.
Refrigerate for at least 8 hours, or preferably overnight, to allow flavors to meld.
**Make the Pie Crust (optional):**
In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt.
Cut in 1/3 cup vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
Gradually add 4 tablespoons ice water, mixing until the dough just comes together. Add more water as needed.
Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 425°F (220°C).
On a lightly floured surface, roll out the dough to a 12-inch circle.
Transfer to the 9-inch pie plate. Trim and crimp the edges.
Prick the bottom and sides of the crust with a fork.
Bake for 15-18 minutes, or until lightly golden brown. Let cool completely before adding filling.