Turtle Pie
Turtle pie is an easy no-bake dessert made with creamy peanut butter pie filling loaded with crunchy toasted pecans and topped with caramel and chocolate.
Servings: 8 servings
Ingredients
- 1¼ cups graham cracker crumbs or Oreo cookie crumbs
- ¼ cup butter melted
- ½ cup chopped pecans toasted and divided
- 8 ounces cream cheese softened
- ⅓ cup sugar
- ⅓ cup creamy peanut butter
- 2 cups thawed whipped topping like Cool Whip
- ¼ cup caramel ice cream topping plus more for drizzling on top
- ¼ cup melted chocolate for topping
Instructions
- In a mixing bowl, combine your choice of Graham cracker crumbs (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.
- 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.
- In the bowl of your electric mixer, beat together the softened cream cheese, sugar, and peanut butter until well combined.
- Next, using your electric mixer, beat the whipped topping and half of the toasted pecans into the cream cheese mixture until combined.
- Spread 1/4 cup of the caramel ice cream topping in an even layer over the bottom of the cookie crust.
- Add the cream cheese filling to the pie crust and spread it out evenly. Place the pie into the freezer to chill for 2 to 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 completely 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 or until set.
- Take the pie out of the freezer about 10 minutes before cutting and serving.
Notes
- You can use raw, unsalted pecans to maintain the pie's sweetness or use salted pecans if you like the sweet-salty flavor.
- For convenience, use pre-toasted pecans and store-bought chocolate sauce, like this fudge ice cream topping.
- Choose full-fat cream cheese for a rich, creamy filling.
- Ensure the pie is well-chilled for easy slicing and serving.
- Store the pie in an airtight container and keep it in the freezer for up to 2 months.
Nutrition
Calories: 440kcal | Carbohydrates: 38g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 338mg | Potassium: 202mg | Fiber: 2g | Sugar: 26g | Vitamin A: 582IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
