Have you ever tasted pure bliss in the form of a dessert? Well, let me introduce you to the heavenly creation known as Caramel Turtle Pie! This recipe is an absolute delight for caramel and chocolate lovers alike. The combination of a buttery graham cracker crust, luscious caramel filling, and a generous topping of pecans and chocolate ganache is enough to make any sweet tooth go weak at the knees.

Each bite is a symphony of flavors and textures, with the smooth and creamy caramel perfectly balanced by the crunchy pecans and velvety chocolate. Trust me, this Caramel Turtle Pie will take your taste buds on a joyride they’ll never forget!

Ingredients Needed for This Recipe

Oreo Cookie Pie Crust

• 2 cups (268g) Oreo crumbs (about 24 Oreos)
• 4 tbsp (56g) unsalted butter, melted

Caramel Filling

• 1 cup (224) unsalted butter
• 1 cup (224g) packed dark brown sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy whipping cream
• 1 tbsp corn syrup, optional but highly recommended

Chocolate Pecan Topping

• 4 oz (113g | 2/3 cup) semi-sweet chocolate chips
• 6 tbsp (90ml) heavy whipping cream
• ¾ cup (84g) chopped pecans, toasted
• Caramel sauce, optional

Instructions for Making Caramel Turtle Pie

For the crust:

1. To begin, heat the oven to 350 degrees F. Next, apply a coating of non-stick spray to a 9-inch pie pan.
2. Place the Oreos in a food processor or blender and pulverize them until they become finely crushed. There is no need to separate the creamy filling from the cookies.
3. In an English language, mix the Oreo crumbs with the melted butter in a bowl.
4. Take the mixture and pour it into your pie pan, then use your hands or a utensil to evenly spread and press it into a layer on the bottom and along the sides of the pan.
5. Cook the crust in the oven for a period of 8 to 10 minutes, then leave it aside to cool down.

For the filling:

1. In order to create the filling, you will need to melt the butter in a saucepan of substantial size. Next, add the brown sugar, sweetened condensed milk, heavy cream, and corn syrup to the saucepan. Heat the mixture on medium heat while continuously stirring until the sugar is fully dissolved.
2. Increase the temperature to medium-high and let it reach a boiling point. Let it boil for 2-3 minutes, or until it reaches a temperature of 220-225 degrees Fahrenheit. Avoid overcooking, as it will result in a stiff filling. Conversely, not cooking it enough will result in a soft filling. For accuracy, I suggest using a food thermometer. Take off the heat and allow it to cool for a few minutes until the bubbling stops.
3. After pouring the caramel into the pie crust, place it in the refrigerator for 2-3 hours until it becomes firm. When cooled, it should maintain its shape but still be slightly yielding when pressed.

To finish off the topping:

1. Place the chocolate chips in a bowl that can withstand heat. Heat the heavy whipping cream in the microwave until it starts boiling, then pour it over the chocolate chips. Let it rest for 2-3 minutes, then mix it vigorously until it becomes smooth. Pour the ganache over the solid caramel layer and spread it evenly.
2. If you like, you can sprinkle the chopped pecans on top of the chocolate and then add a drizzle of caramel sauce.
3. Keep in the refrigerator until you are ready to eat. The pie will be at its optimal taste if consumed within a period of 5 to 7 days.

Tips for Perfecting the Recipe

Understand Your Ingredients: The quality of your ingredients directly impacts the flavor and texture of your Caramel Turtle Pie. Use high-quality chocolate for the ganache, fresh pecans for a nutty crunch, and real butter for the caramel and crust to ensure rich flavors.

Oreo Crust Tips: For the crust, ensure your Oreo crumbs are finely processed to achieve a uniform texture. A food processor works best for this. The crust should be firmly pressed into the pie pan to prevent it from crumbling when you cut the pie.

Caramel Filling Perfection: Achieving the perfect caramel filling is about precision. Use a candy thermometer to monitor the temperature closely. Cooking the caramel to the specified temperature (220-225 degrees F) ensures it sets properly without becoming too hard or too runny.

Ganache Glossiness: For a smooth and glossy ganache, make sure the heavy cream is hot enough to melt the chocolate chips without overheating. Letting the mixture sit for a couple of minutes before whisking allows the chocolate to gently melt, resulting in a smooth texture.

Toasting Pecans: Toasting the pecans before adding them to the pie brings out their natural oils and enhances their flavor. Spread them on a baking sheet and toast in a 350 degrees F oven for about 5-10 minutes, or until fragrant.

Pie Assembly: For a clean layering effect, ensure the caramel filling is completely set before adding the chocolate ganache. This prevents the layers from mixing and helps maintain distinct flavors and textures.

Chill Time: Don’t rush the chilling process. The pie needs to be sufficiently chilled to set properly, making it easier to slice. Overnight chilling is ideal, but a minimum of 4 hours should suffice if you’re short on time.

Serving Suggestions

Temperature: This pie can be enjoyed at various temperatures. Serving it cold directly from the refrigerator offers a firmer texture, which some prefer. Allowing the pie to sit at room temperature for a bit softens the caramel and chocolate layers, providing a different experience.

Accompaniments: A dollop of whipped cream on top of each slice adds a light, creamy texture that contrasts beautifully with the dense chocolate and caramel. A sprinkle of sea salt can also enhance the flavors, especially if you love the sweet-salty combination.

Beverage Pairings: Pair your Caramel Turtle Pie with a beverage that complements its rich flavors. Coffee, with its natural bitterness, balances the sweetness of the pie. For a more indulgent experience, a glass of dessert wine or a cup of hot chocolate makes for a perfect match.

Portion Size: Given the richness of this dessert, smaller slices are advisable. This not only makes the pie go further but also ensures that the intensity of the flavors doesn’t overwhelm.

Storage Tips

Refrigeration: Keep the pie refrigerated when not serving. Cover it with plastic wrap or aluminum foil, or place it in an airtight container. Properly stored, the pie will last up to 7 days in the refrigerator.

Freezing: For longer storage, the Caramel Turtle Pie can be frozen. Wrap the entire pie or individual slices in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Avoiding Sogginess: To prevent the crust from becoming soggy, especially if storing for several days, consider adding a layer of chocolate ganache on the crust before the caramel layer. This acts as a barrier and keeps the crust crisp.

Serving After Freezing: When ready to serve a frozen pie, let it thaw in the refrigerator rather than at room temperature to maintain its texture. If you prefer a softer texture, you can let it sit out for a short period before serving.

Frequently Asked Questions

Can I make this pie with a homemade caramel sauce? Yes, you can substitute the caramel filling with a homemade caramel sauce. Just ensure it’s thick enough to set when cooled.

Is it possible to use a pre-made pie crust? Absolutely. If you’re short on time, a pre-made Oreo or graham cracker crust can be a convenient alternative.

Can I use milk chocolate instead of semi-sweet for the ganache? Yes, milk chocolate can be used for a sweeter ganache. However, it may make the pie sweeter overall, so adjust according to your preference.

How do I know when the caramel is done? The caramel is done when it reaches 220-225 degrees F on a candy thermometer. It should have thickened slightly and have a deep amber color.

Can I add other nuts instead of pecans? Yes, walnuts or almonds can be used as a substitute for pecans. Toasting them beforehand is also recommended to enhance their flavor.

What if my ganache is too thick or too thin? If your ganache is too thick, gently reheat it and add a little more heavy cream. If it’s too thin, add more chocolate chips and let it sit for a bit to thicken.

Caramel Turtle Pie

Love turtle candies? Try our mouth-watering caramel turtle pie recipe made with gooey caramel, chocolate, and pecans. Easy and quick to make.

5 from 1 vote

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Prep Time 38 minutes mins

Total Time 38 minutes mins

Servings 8

INGREDIENTS

Oreo Cookie Pie Crust

• 2 cups 268g Oreo crumbs (about 24 Oreos)
• 4 tbsp 56g unsalted butter, melted

Caramel Filling

• 1 cup 224 unsalted butter
• 1 cup 224g packed dark brown sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy whipping cream
• 1 tbsp corn syrup optional but highly recommended

Chocolate Pecan Topping

• 4 oz 113g | 2/3 cup semi-sweet chocolate chips
• 6 tbsp 90ml heavy whipping cream
• ¾ cup 84g chopped pecans, toasted
• Caramel sauce optional

INSTRUCTIONS

For the crust:

• To begin, heat the oven to 350 degrees F. Next, apply a coating of non-stick spray to a 9-inch pie pan.
• Place the Oreos in a food processor or blender and pulverize them until they become finely crushed. There is no need to separate the creamy filling from the cookies.
• mix the Oreo crumbs with the melted butter in a bowl.
• Take the mixture and pour it into your pie pan, then use your hands or a utensil to evenly spread and press it into a layer on the bottom and along the sides of the pan.
• Cook the crust in the oven for a period of 8 to 10 minutes, then leave it aside to cool down.

For the filling:

• In order to create the filling, you will need to melt the butter in a saucepan of substantial size. Next, add the brown sugar, sweetened condensed milk, heavy cream, and corn syrup to the saucepan. Heat the mixture on medium heat while continuously stirring until the sugar is fully dissolved.
• Increase the temperature to medium-high and let it reach a boiling point. Let it boil for 2-3 minutes, or until it reaches a temperature of 220-225 degrees Fahrenheit. Avoid overcooking, as it will result in a stiff filling. Conversely, not cooking it enough will result in a soft filling. For accuracy, I suggest using a food thermometer. Take off the heat and allow it to cool for a few minutes until the bubbling stops.
• After pouring the caramel into the pie crust, place it in the refrigerator for 2-3 hours until it becomes firm. When cooled, it should maintain its shape but still be slightly yielding when pressed.

To finish off the topping:

• Place the chocolate chips in a bowl that can withstand heat. Heat the heavy whipping cream in the microwave until it starts boiling, then pour it over the chocolate chips. Let it rest for 2-3 minutes, then mix it vigorously until it becomes smooth. Pour the ganache over the solid caramel layer and spread it evenly.
• If you like, you can sprinkle the chopped pecans on top of the chocolate and then add a drizzle of caramel sauce.
• Keep in the refrigerator until you are ready to eat. The pie will be at its optimal taste if consumed within a period of 5 to 7 days.