Turtle Pie

Equipment

• 9″ pie plate

Chocolate Crust

• 2 cups Oreos crushed – about 25 cookies
• 6 tablespoon unsalted butter melted

Turtle Pie

• 1 cup heavy cream
• 16 oz. cream cheese room temperature
• ½ cup salted caramel sauce
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Toppings

• 2 tablespoon salted caramel sauce or use store bought
• 2 tablespoon melted chocolate or use store bought chooclate syrup
• 1 cup whipped cream homemade whipped cream recipe
• ½ cup pecans chopped

Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoon unsalted butter cut into small cubes
• ½ cup heavy cream
• ¼ teaspoon salt

Melted Chocolate

• 4 oz semi-sweet chocolate

• Place the Oreos in a food processor or blender and pulse until you have fine crumbs.
• Melt the butter.
• Add the melted butter to the Oreo crumbs and mix until well blended.
• Add the Oreo mixture to a 9-inch pie pan.
• Press the oreo mixture up the sides and along the bottom of the pie pan.
• Place the pie shell in the refrigerator for 30 minutes to let the pie crust set.

Salted Caramel

• Add the sugar to a medium saucepan over medium heat.
• Stir the sugar constantly as it begins to melt. The sugar will clump together as it melts, keep whisking and as it continues to melt it will become a smooth, amber-colored sauce.
• Add the butter pieces to the sauce and whisk until all the butter has melted.
  *Be careful the sugar is extremely hot and will bubble up as you add the butter.
• Remove the pan from the heat and add the cream to the pan. Whisk until smooth.
• Add the salt to the caramel mixture and whisk to combine.

Melted Chocolate

• Add the chocolate pieces to a microwave-safe bowl.
• Place the bowl uncovered in a microwave and microwave for 30 seconds at a time (Stir the chocolate after each microwave) until the chocolate has completely melted. Stir the melted chocolate until smooth.

Pie Filling

• Add the heavy cream to the bowl of a stand mixer (or large bowl with hand mixer) fitted with the whisk attachment.
• Beat the heavy cream on medium speed until you have stiff peaks. Keep refrigerated until needed.
• Add the cream cheese to a large bowl, and using an electric mixer, whip on medium speed until smooth and creamy.
• Add the salted caramel, confectioners’ sugar, vanilla extract, and salt to the whipped cream cheese and mix until smooth and well combined.
• Add the whipped cream to the cream cheese mixture and by hand gently fold the whipped cream into the pie filling using a rubber spatula until smooth and well combined.
• Pour the pie filling into the prepared crust, spreading it evenly with an offset spatula.
• Cover the turtle pie with plastic wrap and refrigerator for 4-6 hours to set up (overnight is best).

Assembly

• When the turtle pie has chilled and is well set, remove it from the refrigerator.
• Decorate the outside edge of the pie with whipped cream.
• Drizzle the salted caramel and chocolate over the top of the pie.
• Top the pie with the chopped pecans.
• Drizzle more salted caramel and chocolate over the top of the pecans.
• Refrigerate the turtle pie for one hour before serving.
  *For more of an ice cream texture to the pie, freeze the turtle pie for 4 hours before slicing and serving.