Snickers and Turtles Pie. Can we call it Snickurtle ???
I don’t know what/who/how to name this pie… it’s a pie where a snickers bar and a turtle candy meet and make a baby.
Then their baby is frozen.
And then that baby will soon become your new favorite ice cream/pie/cheesecake.
But there isn’t an actual snickers bar nor a turtle candy in there. It’s all homemade.
Look at that delicious mess!
I got this recipe from a friend’s mom. She brought this pie to my Bridal Shower few years back, and I just about died! I saw heaven as soon as I bit into it. (I really hope that there’s frozen pies in heaven…keeping my fingers crossed.)
I hunted her down a few days after my shower and we finally got her mom to give up the recipe. I thought it was going to be this extensive recipe with some intimidating method that I was going to be afraid to try… thank goodness it was none of that. It is soooo easy! The hardest part is waiting for it to freeze.
Like 5 hours. But it’s worth it!
The first time I made it I inhaled it; no surprise there.
The next time I made it my dad and I wolfed it down in one sitting. Two forks, one pie, and a father-daughter conversation.
We plan to repeat that today. The pie is in the freezer – chillin’.
- 1 1/4 cups graham cracker crumbs or Oreo cookie crumbs
- 1/4 cup butter , melted
- 1 package (8 oz.) cream cheese, softened
- 1/3 cup sugar
- 1/3 cup smooth peanut butter
- 2 cups thawed whipped topping
- 1/2 cup chopped pecans , toasted and divided
- 1/4 cup caramel ice cream topping + more for drizzling on top
- 3 to 4 tablespoons melted chocolate for topping
- In a mixing bowl, combine your choice of Graham cracker or Oreo crumbs with melted butter for the crust. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- In the bowl of your electric mixer, beat together the cream cheese, sugar, and peanut butter until well combined.
- Toast the pecans over medium heat on the stovetop for about 3 minutes. Shake them frequently so that they don’t burn. Immediately remove the toasted pecans from the pan and set them aside to cool.
- Next, beat the whipped topping and half of the toasted pecans into the cream cheese mixture until combined.
- Spread 1/4 cup of caramel ice cream topping in an even layer over the bottom of the cookie crust.
- Add the cream cheese filling and spread it evenly on top of the caramel.
- Place the pie into the freezer to chill for 3 hours.
- Take the pie out of the freezer and sprinkle the remaining pecans over the top.
- Melt chocolate in the microwave in 30 second increments, stirring in between until smooth. Use a spoon to drizzle the melted chocolate over the pie.
- Once the pie is topped with chocolate, drizzle on the caramel topping.
- Return the pie to the freezer for 1 hour, until set.
- Store this pie airtight in the freezer.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m linking this up to Foodbeast. Check out their awesome site for all food-related news.
Happy Father’s Day!