Chocolate Turtle Pie
Rich chocolate turtle pie with a crisp cookie crust, caramel pecan layer, and silky chocolate ganache, finished with whipped topping
PRINT PINServings 10
INGREDIENTS
Crust
- 24 chocolate sandwich cookies crushed
- 5 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional
- pinch of salt
Caramel Pecan Layer
- 1 cup caramel sauce thick
- 1 1/2 cups pecans chopped
- 2 tbsp heavy cream optional to loosen caramel
- pinch of salt
Chocolate Ganache Filling
- 10 oz semisweet chocolate chips
- 1 1/4 cups heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tbsp light corn syrup optional for shine
- pinch of salt
Topping
- 1 1/2 cups whipped topping or sweetened whipped cream
- 1/4 cup caramel sauce for drizzle
- 1/4 cup pecans chopped
- 2 tbsp chocolate shavings or mini chocolate chips optional
- flaky salt optional.
INSTRUCTIONS
Crust
- heat oven to 350 F
- mix cookie crumbs with melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish on bottom and up sides
- bake 10 minutes then cool completely
Caramel Pecan Layer
- stir caramel with cream if needed until pourable
- fold in chopped pecans and salt
- spread evenly over cooled crust and refrigerate 15 minutes to set
Chocolate Ganache Filling
- heat heavy cream just to steaming then pour over chocolate chips and butter
- rest 2 minutes then whisk smooth
- whisk in vanilla corn syrup if using and salt
- pour ganache over caramel layer and smooth top
- refrigerate at least 4 hours or until fully set
Topping
- spread or pipe whipped topping
- drizzle with caramel
- garnish with pecans and chocolate if using
- slice with a warm clean knife and serve chilled.
Notes
1. Use a store bought thick caramel sauce or dulce de leche for faster assembly. Toast pecans 8 to 10 minutes at 350 F for deeper flavor. For cleaner slices freeze 20 minutes before cutting. Swap semisweet for dark chocolate for a less sweet pie
Nutrition
Calories: 520kcal | Carbohydrates: 52g | Protein: 6g | Fat: 34g