Turtle Pie
This no bake turtle pie recipe might be the most delicious pie you make this year. It has a chocolate Oreo cookie crust, chocolate truffle ganache, thick caramel, salted candied pecans, and a caramel cheesecake filling, all topped off with freshly whipped cream.
Ingredients
Crust
- 34 Oreos (Chocolate Sandwich Cookies) (about 3 and ⅔ cups of cookie crumbs)
- 7 tablespoons butter melted (99 grams)
Salted Candied pecans
- 1 cup pecans halves (112 grams)
- 4 tablespoons sugar (50 grams)
- ¼ teaspoon salt
Chocolate Truffle Layer & Caramel Layer
- ½ cup semisweet chocolate chips (90 grams)
- ⅓ cup heavy cream (80 grams)
- ½ cup thick caramel room temperature (about 156 grams)
Caramel Cheesecake Pie filling
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar (125 grams)
- 1 cup heavy whipping cream (240 grams)
- 2 teaspoons vanilla
- ½ cup thick caramel room temperature (see notes) about 156 grams
- ⅛ teaspoon salt
Topping
- 2-3 tablespoons caramel
- 2-3 tablespoons melted chocolate or chocolate sauce
- Reserved candied pecans
- ½ cup heavy whipping cream
- 1 teaspoon vanilla
- ¼ cup powdered sugar
Instructions
- Crush chocolate sandwich cookies (Oreos) in a high speed blender or food processor until you have fine crumbs. You can also place them in a gallon bag and crush with a rolling pin, just make sure they are finely crusted. Mix with melted butter until cookie crumbs are completely coated. Press the cookie mixture into a deep 9-inch pie dish or a 9-inch springform pan. Press the cookies tightly into the pan and all the way up the sides. Chill in the freezer until ready to use.
- Make the salted candied pecans. In a nonstick frying pan over medium heat, place the pecan halves, sugar, and salt and mix together. Once the sugar starts to melt stir with a wooden spoon to coat the pecans. Continue stirring until the sugar has completely melted and the pecans are thoroughly coated. Be careful not to let the sugar burn. Remove from the frying pan and let cool on a piece of parchment paper.
- Make the chocolate truffle layer. Heat the cream in a microwave safe bowl for 30 seconds. Pour over chocolate chips and let sit for 1-2 minutes. Whisk together until you have a smooth, glossy ganache. If needed, you can microwave in 10 second increments, stirring in between, until smooth. Pour into the bottom of the chocolate cookie crust and spread evenly over the bottom. Freeze for 10 minutes.
- Spread ½ cup of thick caramel over top of the chocolate truffle layer.
- Once the salted candied pecans are cool, roughly chop them and reserve half of them for the topping. Top the caramel layer with half of the chopped candied pecans.
- To make the caramel cream cheese pie filling, add room temperature cream cheese, room temperature caramel, powdered sugar, vanilla, and salt to a medium mixing bowl. Beat with a hand mixer on high 2 minutes until completely smooth.
- Whip 1 cup of cold cream until you’ve reached stiff peaks. Then fold the whipped cream into the caramel cream cheese mixture until there are no streaks. Pour the mixture into your cookie crust and spread evenly in the pan. Cover with plastic wrap and chill for a minimum of 4 hours, ideally overnight.
- Before serving, drizzle caramel over top (if it is too thick to drizzle, warm it up and add a tiny splash of milk) and chocolate sauce or melted chocolate. Sprinkle reserved candied pecans and top with whipped cream. To make homemade whipped cream, whip the cold cream, powdered sugar, and vanilla together with a hand mixer until you have stiff peaks.
Notes
What kind of caramel to use? You need a thick caramel. I usually used dulce de leche from the can, one 13.4 ounce can of dulce de leche is the perfect amount for this recipe. You can also use caramel apple dip, melted caramel candies with a little milk (like Kraft or Werther’s), or use homemade—if using homemade make sure it is completely cool before using.
If you are concerned about the crust shattering you can bake the cookie crust 350 8-10 minutes. Cool completely before using.
What kind of pan should I use? I recommend using either a deep 9-inch pie dish or a 9-inch springform pan (this is what I used). If you use a shallower pie pan you’ll find your crust is super thick and you will have to mound the filling up in the center to keep it from overflowing. Alternatively, you could also use an 8 or 9-inch square pan and cut the pie into squares instead.
Nutrition
Serving: 1slice | Calories: 750kcal | Carbohydrates: 83g | Protein: 8g | Fat: 50g