Turtle Pie Recipe
Introduction
Turtle Pie is a decadent dessert combining rich chocolate, creamy caramel, and crunchy pecans on a buttery Oreo crust. Its layers of smooth filling and luscious toppings make it a crowd-pleaser for any occasion.
Ingredients
- 28 Oreos
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- 16 ounces cream cheese, room temperature
- ¾ cup caramel sauce
- ½ teaspoon pure vanilla extract
- 8 ounces Cool Whip
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ⅛ teaspoon kosher salt
- ¼ cup bittersweet chocolate, good quality
- ¼ cup heavy cream
- ½ cup toasted pecans
- 1 cup Cool Whip
- ¼ cup caramel sauce
- 8 Maraschino cherries (optional)
Instructions
- Make Cookie Crust: Blend Oreos and ¼ teaspoon salt in a food processor until fine crumbs form. Pour in melted butter and mix on low for 10 seconds. Press cookie mixture firmly into the bottom and sides of a pie dish. Chill in the fridge while preparing the filling.
- Make Caramel Filling: In a medium bowl, beat cream cheese for 1 minute until smooth. Add ¾ cup caramel sauce and vanilla extract and mix on low until combined. Increase speed to medium-high and beat for another minute. Fold in 8 ounces of Cool Whip gently. Spread this filling evenly into the chilled crust and refrigerate for 2 to 24 hours.
- Toast Pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 5-10 minutes until golden brown. Set aside to cool.
- Make Caramel Sauce: In a large pot over low-medium heat, evenly spread sugar across the bottom. Let sugar melt and turn brown without stirring—just swirl the pan gently. Once melted, whisk in 6 tablespoons butter carefully as it will sputter. Stir until smooth, then add ½ cup heavy cream (expect sputtering again). Turn off heat and stir until smooth. Let cool.
- Make Chocolate Ganache: Heat ¼ cup heavy cream until it simmers, but do not boil. Pour over bittersweet chocolate in a heatproof bowl. Cover tightly with plastic wrap and let sit for 5 minutes. Remove wrap and stir slowly until smooth.
- Add Toppings: Arrange toasted pecans around the pie’s outer rim. Fill pastry bags or resealable plastic bags (with a small corner cut) with caramel sauce and chocolate ganache. Drizzle chocolate over the pie, then the caramel. Pipe 1 cup Cool Whip around edges and top with Maraschino cherries if desired. Serve chilled.
Tips & Variations
- Use a food processor for evenly crushed Oreos and an easier crust assembly.
- For a richer crust, add a tablespoon of sugar to the Oreo crumbs.
- Homemade caramel sauce adds depth, but store-bought caramel works well to save time.
- Swap pecans for walnuts or almonds if preferred.
- Chill the pie overnight for best flavor and firmness.
Storage
Store Turtle Pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain texture. Reheat is not recommended as it will melt the cream and toppings.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, Turtle Pie benefits from chilling overnight to allow flavors to meld and the filling to set properly.
Is there a dairy-free version?
You can substitute dairy ingredients like cream cheese, butter, and heavy cream with coconut-based or plant-based alternatives, but it may alter the texture and flavor slightly.
Print
Turtle Pie Recipe
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This Turtle Pie is a decadent and rich dessert featuring a buttery Oreo cookie crust filled with creamy caramel and cream cheese filling, topped with toasted pecans, homemade caramel sauce, chocolate ganache, whipped cream, and optional cherries. It combines textures and flavors perfectly for an indulgent treat that’s sure to impress at any gathering or celebration.
Ingredients
Scale
Cookie Crust
- 28 Oreos
- 6 tbsp unsalted butter, melted
- ¼ tsp kosher salt
Caramel Filling
- 16 oz cream cheese, room temperature
- ¾ cup caramel sauce
- ½ tsp pure vanilla extract
- 8 oz cool whip
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- ⅛ tsp kosher salt
Chocolate Ganache
- ¼ cup bittersweet chocolate, good quality
- ¼ cup heavy cream
Topping
- ½ cup toasted pecans
- 1 cup cool whip
- ¼ cup caramel sauce
- 8 maraschino cherries (optional)
Instructions
- Make Cookie Crust: Blend Oreos and salt in a food processor until fine crumbs form. Pour in melted butter and mix on low for 10 seconds. Press the cookie mixture firmly into the bottom and up the sides of a pie dish. Chill in the refrigerator while preparing the filling.
- Make Caramel Filling: In a medium bowl, blend cream cheese for 1 minute until smooth. Slowly mix in ¾ cup caramel sauce and vanilla extract on low speed until combined, then increase mixer to medium-high and blend for an additional minute. Gently fold in 8 oz of cool whip until fully incorporated. Spread this filling evenly into the chilled crust and refrigerate for 2 to 24 hours to set.
- Toast Pecans: Preheat oven to 350°F (177°C). Spread pecans on a baking sheet and toast for 5-10 minutes or until golden brown and fragrant. Remove from oven and let cool.
- Make Caramel Sauce: In a large pot over low to medium heat, evenly spread 1 cup sugar. Let sugar melt and turn a deep amber color without stirring; gently swirl the pan to promote even caramelization. Once fully melted, whisk in 6 tbsp butter carefully, as it will bubble. Stir until smooth, then add ½ cup heavy cream and ⅛ tsp salt. The mixture will bubble again; stir continuously until smooth and remove from heat. Set aside to cool.
- Make Chocolate Ganache: Heat ¼ cup heavy cream just to a simmer (do not boil). Pour cream over chopped bittersweet chocolate in a heatproof bowl and cover with plastic wrap. Let sit for 5 minutes. Remove wrap and stir slowly until smooth and glossy.
- Add Toppings: Arrange toasted pecans around the outer rim of the pie. Transfer caramel sauce and chocolate ganache to separate pastry bags or quart-sized zip-top bags with a small cut tip. Drizzle chocolate ganache evenly over the pie, followed by caramel sauce. Pipe the remaining cool whip around the edges of the pie and optionally garnish with maraschino cherries. Serve chilled.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- Chilling the pie filling overnight will help it set better and enhance flavors.
- Use good quality bittersweet chocolate for the ganache to achieve the best taste.
- Be cautious when making caramel sauce as the sugar and butter mixture will be very hot and bubbly.
- You can substitute toasted walnuts or almonds for pecans if preferred.
- For a dairy-free version, consider using vegan butter and whipped toppings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Turtle Pie, caramel pie, Oreo crust, cream cheese filling, caramel sauce, chocolate ganache, toasted pecans, no-bake pie, dessert
