Chocolate Turtle Pie
Indulge in the decadence of this Chocolate Turtle Pie, a luscious dessert that brings together layers of caramel, chocolate ganache, and crunchy pecans in a graham cracker crust. Perfectly balanced with a creamy topping of freshly whipped cream and finished with decorative drizzles of caramel and chocolate sauce, this no-fuss pie offers the ultimate sweet treat for special occasions or casual gatherings. The combination of soft melted caramels and rich semi-sweet chocolate creates an irresistible flavor, while the crunchy pecans provide the perfect textural contrast. Easy to prepare in just 30 minutes with minimal baking, this show-stopping dessert is as beautiful as it is delicious. Serve it chilled for a refreshing finish that will delight every chocolate and caramel lover!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 35 pieces soft caramels
- 0.5 cups heavy cream
- 1 cup semi-sweet chocolate chips
- 0.75 cups whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 0.25 cup caramel sauce (for drizzle)
- 0.25 cup chocolate sauce (for drizzle)
- 12 pieces extra whole pecans
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Unwrap the soft caramels and place them in a microwave-safe bowl. Add the heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
Pour the melted caramel mixture into the cooled crust, spreading it evenly. Sprinkle the chopped pecans over the caramel layer.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and 0.75 cups of whipping cream. Heat in 30-second intervals, stirring between each, until smooth and glossy.
Pour the chocolate ganache over the caramel and pecan layer, spreading it evenly with a spatula. Refrigerate the pie for at least 3 hours, or until firm.
In a chilled bowl, whip the remaining 0.75 cups of whipping cream with the powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled pie.
Drizzle the caramel sauce and chocolate sauce over the whipped cream in a decorative pattern. Arrange the whole pecans on top for garnish.
Slice and serve the pie chilled. Enjoy!
Nutrition Facts
Calories |
4637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.8 g | 433% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 328.3 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
