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Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe!
I’m hitting you with this chocolate turtle pie today, and it is beyond insane with so many amazing flavors! It has a layer of pecan caramel topped with a rich and fudgy ganache. It’s finished with just a sprinkling of sea salt, and all of it sits on a no-bake chocolate cookie crust.
It’s part tart, part pie, and downright decadent! The best part is that it’s EASY. It’s got it all – crunchy nuts, gooey caramel, fudgy ganache and it’s completely no bake! Looking for a new pie to try? This is it!
Ingredients Needed
- Oreo Cookies: Crush them in a food processor until you get fine crumbs. You don’t need to remove the filling. This is to make the Oreo Cookie Crust.
- Butter: Use melted unsalted butter to make the crust.
- Caramels: You can use Werther’s Chewy Caramels or Kraft caramel squares. If using Werther’s, be sure to get chewy, not soft, caramels.
- Heavy Whipping Cream: You will need some for the caramel filling and the ganache; no substitutions.
- Pecans: Chopped toasted pecans are going to be mixed with the caramel.
- Chocolate Chips: Dark or semi-sweet chocolate chips work best, but milk chocolate chips may be used.
How to Make a Turtle Pie Recipe
- Stir Oreo crumbs and melted butter with a fork, then press into a 10-inch tart pan or 9-10 inch springform pan or pie pan (either can be used).
- Add cream to caramels – melt in microwave until smooth.
- Fold chopped pecans into the melted caramel.
- Place the caramel mixture over the crust in pan. Chill to set a bit.
- Add hot heavy cream to chocolate chips. Let sit 30 seconds then whisk until smooth. (I heat the cream over medium heat until just before it bubbles.)
- Pour ganache over caramel mixture and chill to set.
Expert Tips
- I like to use a springform pan for this recipe. The removable sides make it easy to serve and slice the pie, especially if you’re taking it somewhere and don’t want to lose the pie plate. But, if you have a tart pan with a removable base or a regular old 9″ pie plate, they work well, too.
- For the caramel filling, look for Werther’s chewy caramels or Kraft caramel squares. Both are great for this recipe but don’t use soft caramels (it won’t set properly).
- For the ganache, I recommend using high-quality chocolate chips. They make all the difference!
- Feel free to drizzle with more caramel or even whipped cream!
Storing Pie
Store pie loosely covered with plastic wrap in the refrigerator. It will slice and serve easiest room temperature. You can freeze in an airtight container for several months.
Turtle Pie Recipe
Ingredients
- 25 Oreo cookies finely crushed
- 5 tablespoons (70g) unsalted butter melted
- 8 ounces chewy caramels , unwrapped (Werther's Chewy or Kraft squares)
- 1 ¼ cup (288ml) heavy whipping cream divided
- ½ teaspoon kosher Salt
- 1 cup chopped pecans toasted (see note)
- 2 cups (340g) dark or semi-sweet chocolate chips
- Sea Salt coarse for finishing
Instructions
- Spray bottom and sides of a 9” springform pan with nonstick cooking spray. You can also use a 9” tart pan (with removable bottom) or a 9” pie plate.
- Stir Oreo crumbs and melted butter with a fork, then press into the bottom and 1” up the sides of the pan. (If using a tart pan or pie plate, press the crumbs all the way up the sides.) Chill until ready to fill.
- Place caramels and 4 tablespoons heavy whipping cream in a medium bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until the mixture is smooth. Stir in salt to taste, then pecans, then spread evenly in the bottom of the pan.
- Place chocolate chips and remaining 1 cup heavy whipping cream in a large bowl. Heat on high power for about 1 minute 15 seconds, then whisk until the chocolate has melted and the mixture is smooth. Spread evenly on top of the caramel layer.
- Sprinkle the top with coarse sea salt and chill until set, about 2 hours. Store in refrigerator. Let sit on the counter for 10 minutes before serving. If you’re using a springform pan or tart pan with removable base, remove the base from the sides while the pie is cold.
Recipe Notes
- Be sure not to use soft caramels – use either chewy Werthers or Kraft squares or bits.
I am drooling right now. I don’t suppose that you have any left in the freezer that you could bring me this week?? 🙂
I wish!
Hi Dorothy – This looks amazing! I wish I could reach though my screen and eat it lol!
This looks amazing, send me a piece right now! Looking forward to your pie recipes this week 🙂
Omg this is a STUNNING PIE!! HIT, hit, major hit! It has all the elements. I love the sea salt on top too, and that ganache is perfect. As is the caramel. The bite mark…I can’t even stand it! Gorgeous photos!
Thank God we had each other. It would have been so much harder alone and scrambling. Together and scrambling was the way to go 🙂
What’s crazy…the day we got home, I got an email for another brand trip the 2nd week of Dec. I begged to postpone and they are, til March. Whew 🙂
HA OMG that would put me over the top. Thank you!
I had crazy travel this week too – cancelled and delayed flights and a trip across the country. I wish I had this pie right now to calm me down!
Ugh, the worst!! So sorry you had travel problems!