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–+ servings
side view turtle pie

Turtle Pie

This turtle pie is a show stopping dessert inspired by the chocolate-covered caramel pecan candy. It features a dark chocolate pecan crust, a creamy no-bake caramel cheesecake filling, roasted pecans, homemade salted caramel sauce, and an easy chocolate ganache.
5 from 3 votes
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Prep Time: 1 hour
Cook Time: 10 minutes
chill time: 12 hours
Total Time: 13 hours 10 minutes
Servings: 12 servings

Equipment

  • 9-inch pie pan or tart pan

Ingredients
 
 

Roasted Pecans:

  • 1 and ½ cups raw pecans, whole, chopped, or pieces

Homemade Salted Caramel Sauce:

  • 1 cup granulated sugar, sifted
  • ½ cup water
  • 3 tablespoons butter
  • ¾ cup heavy cream, warm
  • ½ teaspoon salt

Chocolate Pecan Crust:

  • 2 cups Oreo cookie crumbs, regular Oreo cookies with filling
  • ½ cup roasted pecans
  • 4 tablespoons butter, melted

No-Bake Filling:

  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 2 tablespoons salted caramel sauce
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • ½ cup semi-sweet chocolate, chopped or chocolate chips
  • 2 tablespoons heavy cream or heavy whipping cream

Instructions

Roasted Pecans:

  • Preheat your oven to 225°F.
  • Arrange the raw pecans in a single layer on a baking sheet. Roast in the preheated oven for 15 minutes. Remove from the oven and let cool on the baking sheet.

Homemade Salted Caramel Sauce:

  • Start with a completely clean heavy bottom saucepan. Lightly spray the inside with non-stick spray to prevent sugar crystals splashing up and sticking to the sides.
  • Add the granulated sugar and water to the pan and place the pan over medium-low heat. Stir with a spatula until the sugar is dissolved and the water turns clear.
  • Increase the heat to medium and stop stirring completely. Watch as the sugar syrup turns from clear to light golden brown. When you see the color of the sugar start to change, watch it very closely the entire time so it doesn't burn.
  • While the sugar is cooking, add the heavy cream to a glass measuring jar and microwave in 30-second intervals until simmering.
  • As soon as the sugar turns dark golden amber in color, take the pan off of the heat and add in the butter. Stir until the butter is melted, then slowly pour in the warm heavy cream while stirring with a rubber spatula. Be careful because the caramel is very hot and it will bubble up when you add in the cream. 
  • Stir in the salt and transfer the caramel to a glass bowl to cool.

Chocolate Pecan Crust:

  • Preheat your oven to 350°F. Lightly grease a 9-inch pie pan or tart pan with non-stick spray.
  • Add the Oreos and ½ cup roasted pecans to the bowl of a food processor. Pulse into fine crumbs. Add the melted butter and mix until evenly combined.
  • Press the crust mixture into sides and bottom of the pie pan. Bake the crust for 10 minutes.
  • Remove the crust from the oven and scatter ½ cup chopped roasted pecans over the top. Then pour ½ cup of the homemade caramel sauce over the pecans. Place in the fridge to cool while you make the filling.

Make the Filling:

  • In a large bowl, beat the softened cream cheese and granulated sugar until smooth with no lumps of cream cheese. Add 2 tablespoons of homemade salted caramel sauce and mix until smooth.
  • In a separate bowl, beat the cold heavy whipping cream for about 30 seconds until starting to thicken. Add the powdered sugar and vanilla extract and mix until thick and billowy. Fold the whipped cream into the cream cheese mixture. 
  • Scoop the filling into the cooled chocolate pecan crust and use a spatula to spread it out evenly. Sprinkle the remaining ½ cup of chopped roasted pecans on top of the filling and then drizzle more caramel sauce on top. 

Chocolate Ganache:

  • Add the chocolate and heavy cream to a glass measuring cup and microwave in 30-second intervals, stirring between, until the chocolate is melted and the ganache is smooth. Pour the chocolate ganache over the top of the turtle pie. 
  • Cover and refrigerate the turtle pie overnight to set the filling.
  • When ready to serve, garnish with whipped cream, roasted pecans, and drizzle with more caramel sauce, if desired.

Notes

Cover and store the pie in the fridge for 3 days. You can also freeze the pie for 3 months. Thaw in the fridge before serving. 
Homemade salted caramel sauce: You can use store-bought salted caramel sauce, but I highly recommend homemade! It tastes way better and is really easy once you get the hang of it. Plus it only takes about 10 minutes to make!
For caramel with rich, complex flavor that isn't too sweet, take the sugar as close to the edge as possible without burning. Watch it like a hawk when it gets close, the sugar can go from perfectly caramelized to burnt in a matter of seconds!
If the sugar does burn don't waste your cream or butter trying to save it, throw out the burnt sugar (add a little cold water so it clumps into a ball) and start over with a clean pan. 

Nutrition

Serving: 1slice | Calories: 538kcal | Carbohydrates: 45g | Protein: 5g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 277mg | Potassium: 162mg | Fiber: 2g | Sugar: 35g | Vitamin A: 889IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1mg