My no bake Turtle Pie has a decadent, creamy cheesecake-style filling with all of the chocolatey pecan and caramel goodness of the classic candy -- an it’s all nestled in a crunchy Oreo crust.
Prep Time30 minutesmins
Cook Time0 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 582kcal
Author: Chef Dennis Littley
Equipment
9" pie plate
Ingredients
Chocolate Crust
2cupsOreos crushed - about 25 cookies
6tablespoon unsalted butter melted
Turtle Pie
1cup heavy cream
16oz.cream cheeseroom temperature
½cupsalted caramel sauce
¾cuppowdered sugar
½teaspoonvanilla extract
¼teaspoonsalt
Toppings
2tablespoonsalted caramel sauceor use store bought
2tablespoonmelted chocolateor use store bought chooclate syrup
1cupwhipped creamhomemade whipped cream recipe
½cuppecanschopped
Salted Caramel Sauce
1cupgranulated sugar
6tablespoonunsalted butter cut into small cubes
½cupheavy cream
¼teaspoon salt
Melted Chocolate
4ozsemi-sweet chocolate
Instructions
Place the Oreos in a food processor or blender and pulse until you have fine crumbs.
Melt the butter.
Add the melted butter to the Oreo crumbs and mix until well blended.
Add the Oreo mixture to a 9-inch pie pan.
Press the oreo mixture up the sides and along the bottom of the pie pan.
Place the pie shell in the refrigerator for 30 minutes to let the pie crust set.
Salted Caramel
Add the sugar to a medium saucepan over medium heat.
Stir the sugar constantly as it begins to melt. The sugar will clump together as it melts, keep whisking and as it continues to melt it will become a smooth, amber-colored sauce.
Add the butter pieces to the sauce and whisk until all the butter has melted. *Be careful the sugar is extremely hot and will bubble up as you add the butter.
Remove the pan from the heat and add the cream to the pan. Whisk until smooth.
Add the salt to the caramel mixture and whisk to combine.
Melted Chocolate
Add the chocolate pieces to a microwave-safe bowl.
Place the bowl uncovered in a microwave and microwave for 30 seconds at a time (Stir the chocolate after each microwave) until the chocolate has completely melted. Stir the melted chocolate until smooth.
Pie Filling
Add the heavy cream to the bowl of a stand mixer (or large bowl with hand mixer) fitted with the whisk attachment.
Beat the heavy cream on medium speed until you have stiff peaks. Keep refrigerated until needed.
Add the cream cheese to a large bowl, and using an electric mixer, whip on medium speed until smooth and creamy.
Add the salted caramel, confectioners' sugar, vanilla extract, and salt to the whipped cream cheese and mix until smooth and well combined.
Add the whipped cream to the cream cheese mixture and by hand gently fold the whipped cream into the pie filling using a rubber spatula until smooth and well combined.
Pour the pie filling into the prepared crust, spreading it evenly with an offset spatula.
Cover the turtle pie with plastic wrap and refrigerator for 4-6 hours to set up (overnight is best).
Assembly
When the turtle pie has chilled and is well set, remove it from the refrigerator.
Decorate the outside edge of the pie with whipped cream.
Drizzle the salted caramel and chocolate over the top of the pie.
Top the pie with the chopped pecans.
Drizzle more salted caramel and chocolate over the top of the pecans.
Refrigerate the turtle pie for one hour before serving.*For more of an ice cream texture to the pie, freeze the turtle pie for 4 hours before slicing and serving.
Notes
Make sure to keep this no bake turtle pie in refrigerated until you’re ready to serve. Return it to the fridge in an airtight container while not being served for up to five days.