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Slice of Caramel Turtle Pie topped with pecans and a glossy layer of chocolate.

Caramel Turtle Pie

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A decadent Caramel Turtle Pie with a rich caramel filling, smooth chocolate ganache, and crunchy pecans, all on a buttery Oreo crust.
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Prep Time 35 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 428
Ingredients Method Nutrition Notes

Ingredients
  

For the crust:
  • 2 cups 268g Oreo crumbs (about 24 Oreos)
  • 4 tablespoon 56g unsalted butter melted (For binding the crust)
For the filling:
  • 1 cup 224g unsalted butter (Provides a rich base for the caramel)
  • 1 cup 224g packed dark brown sugar (Adds sweetness and depth)
  • ½ cup 120g sweetened condensed milk (For creaminess)
  • ½ cup 120ml heavy whipping cream (For smoothness)
  • 1 tablespoon corn syrup optional but recommended for smooth caramel
For the topping:
  • 4 oz 113g semi-sweet chocolate chips For the chocolate ganache
  • 6 tablespoon 90ml heavy whipping cream For melting the chocolate
  • ¾ cup 84g chopped pecans toasted For a crunchy texture
  • Caramel sauce optional for drizzling

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan with non-stick spray.
  2. Add the Oreos to a food processor or blender and grind them into fine crumbs, including the filling.
  3. Mix the Oreo crumbs with the melted butter in a bowl.
  4. Press the mixture evenly into the bottom and sides of the prepared pie pan.
  5. Bake for 8-10 minutes, then set aside to cool.
  6. Melt the butter in a large saucepan over medium heat.
  7. Stir in the brown sugar, sweetened condensed milk, heavy cream, and corn syrup. Heat, stirring constantly, until the sugar dissolves.
  8. Increase the heat to medium-high and bring the mixture to a boil. Allow it to boil for 2-3 minutes, or until it reaches 220-225°F (104-107°C), using a food thermometer for accuracy.
  9. Remove from heat and let it cool for a few minutes until it stops bubbling.
  10. Pour the caramel into the prepared pie crust and refrigerate for 2-3 hours, or until firm.
  11. Place the chocolate chips in a heatproof bowl.
  12. Heat the heavy whipping cream in the microwave until it just begins to boil. Pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  13. Pour the ganache over the firm caramel and spread it into an even layer.
  14. Sprinkle the toasted pecans on top of the chocolate ganache and drizzle with caramel sauce if desired.
  15. Refrigerate until ready to serve. The pie is best if eaten within 5-7 days.

Nutrition

Serving: 1ServingCalories: 428kcalCarbohydrates: 36.3gProtein: 3.2gFat: 31.6gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 64.2mgSodium: 200.9mgPotassium: 168.7mgFiber: 2.2gSugar: 31.3gVitamin A: 350IUCalcium: 45mgIron: 1.1mg

Notes

This pie is a rich dessert perfect for special occasions. Enjoy the balance of creamy caramel, chocolate ganache, and crunchy pecans on a buttery Oreo crust.

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