Best 13 Turtle Pie Recipes

FUDGY TURTLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set., If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.

CHOCOLATE TURTLE ICE CREAM PIE

Steps:

• Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.

TURTLE PUMPKIN PIE (FROM KRAFT)

Steps:

• POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
• BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

TURTLE ICE CREAM PIE

Steps:

• For crust:
• Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce and filling:
• Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
• For ganache topping:
• Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

TURTLE PIE

Steps:

• In a small bowl, combine chocolate morsels and 1/4 cup cream. Microwave on High in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spread chocolate mixture evenly over bottom of baked pie crust, set aside to cool completely.
• In a small saucepan, combine brown sugar, 1/2 cup cream, and butter over medium heat. Cook for 3 to 4 minutes, stirring completely, until sugar dissolves. Stir in vanilla; cool completely.
• In a medium bowl, beat remaining 2 cups cream at high speed with an electric mixer until stiff peaks form. Fold in brown sugar mixture. Spread cream mixture over top of chocolate in crust. Top with pecans, miniature chocolate chips, and melted caramel. Refrigerate for 8 hours.
• Pie Crust.
• 1 1/2 cups all-purpose flour.
• 1/2 teaspoon salt.
• 1/3 cup shortening.
• In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add 4 tablespoons water, adding additional water as needed, stirring just until moistened. Form into a disk and refrigerate for 1 hour.
• Preheat over to 425 degrees. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trip excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes, or until lightly browned.

TURTLE PUMPKIN PIE

Steps:

• Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
• Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
• Stir in 1 ½ cups whipped topping.
• Spread into crust.
• Top with remaining whipped topping.
• Refrigerate 1 hour.
• Top with remaining pecans and drizzle remaining caramel with fork.

BASKIN ROBBIN'S TURTLE PIE

Steps:

• Allow ice cream to sit out long enough to soften, but do not let it melt!
• Spread ice cream into crust.
• Top with carmel topping, and pecans.
• If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit.

FUDGY TURTLE PIE

Steps:

• Preheat oven to 325 degrees.
• In small heavy sauce pan over low heat, melt caramels with 1/3 cup sweetened condensed milk.
• Spread evenly on bottom of prepared pie crust.
• In a medium sauce pan over low heat, melt chocolate with the butter.
• In large bowl, beat eggs with remaining sweetened condensed milk, water, vanilla, and salt.
• Add chocolate mixture; Mix well.
• Pour into pie shell.
• Top with pecans.
• Bake 35-40 min, or until center is set.
• Cool. Serve with a big scoop of vanilla ice cream or whipped cream.
• Refrigerate leftovers.

BASKIN ROBBIN'S TURTLE PIE RECIPE

Steps:

• Allow ice cream to sit out long enough to soften, but do not let it melt! Spread ice cream into crust. Top with caramel topping, and pecans. If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit. This recipe yields ?? servings.

BASKIN ROBBIN'S TURTLE PIE

Steps:

• 1. Allow ice cream to sit out long enough to soften, but do not let it melt.
• 2. Spread ice cream into crust.
• 3. Top with caramel topping, and pecans.
• 4. If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit.

SUPER SIMPLE CARAMEL TURTLE ICE CREAM PIE RECIPE - (4.4/5)

Steps:

• Scoop 3 cups (1 1/2 pints) vanilla ice cream into large bowl and work with rubber spatula to soften. Stir in 3/4 cup chopped toasted pecans, then spread into store-bought 9-inch chocolate crumb pie crust. Freeze until firm.

TURTLE PUMPKIN PIE

Steps:

• 1. POUR 1/4C. caramel topping into crust,sprinkle with 1/2C. pecans.
• 2. BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust. Top with remaining topping.
• 3. REFRIGERATE 1hr. Top w/remaining caramel and pecans before serving.

TURTLE PUMPKIN PIE

Steps:

• 1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
• 2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups cool whip. Spread into crust.
• 3. Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping, and pecans just before serving.