Chocolate Turtle Pie
Rich chocolate pie with a caramel pecan layer in an Oreo crust, finished with ganache and whipped topping
PRINT PINServings 10
INGREDIENTS
Oreo Crust
- 24 Oreo cookies finely crushed
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Caramel Pecan Layer
- 1 cup thick caramel sauce or dulce de leche
- 1 cup chopped pecans toasted
- 1 tbsp heavy cream optional to loosen caramel
- pinch salt.
Chocolate Filling
- 8 oz semisweet chocolate chips
- 3/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- pinch salt.
Topping and Garnish
- 1 1/2 cups whipped topping or homemade whipped cream
- 2 tbsp caramel sauce
- 2 tbsp chopped pecans
- 2 tbsp mini chocolate chips or chocolate shavings
- flaky salt optional.
INSTRUCTIONS
Oreo Crust
- Preheat oven to 350 F
- mix cookie crumbs with melted butter and sugar until evenly moistened
- press firmly into a 9 inch pie dish across bottom and up sides
- bake 8 to 10 minutes until set then cool completely.
Caramel Pecan Layer
- Stir caramel with heavy cream and salt if needed until spreadable
- spread evenly over cooled crust
- sprinkle pecans over caramel and press lightly
- chill 10 minutes to firm.
Chocolate Filling
- Heat heavy cream just to steaming then pour over chocolate and butter
- rest 2 minutes then stir until smooth and glossy
- stir in vanilla and salt
- pour over caramel pecan layer and smooth the top
- chill at least 4 hours until fully set.
Topping and Serve
- Top with whipped topping
- drizzle caramel
- add pecans and chocolate chips
- chill 15 minutes before slicing and serve cold.
Notes
1. For no bake crust freeze 15 minutes instead of baking 2. use store bought caramel dip for a thicker layer 3. toast pecans 5 to 7 minutes for best flavor 4. warm knife under hot water and wipe dry between slices 5. add flaky salt on top to balance sweetness
Nutrition
Calories: 520kcal | Carbohydrates: 58g | Protein: 6g | Fat: 32g