Caramel Turtle Pie

This Caramel Turtle Pie is super gooey, a little crunchy and totally delicious. It reminds me of a box a box of chocolates – the chocolates that are full of caramel inside. Those are my favorite kind. 🙂

Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!
Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!

When I was a kid, every Christmas we’d get my grandmother (on my dad’s side) a box of chocolates as one of her Christmas gifts. I think I get my sweet tooth from my dad, and I think he gets his from her. It was always the same box every year – the big, yellow Whitmans’ Originals box of assorted chocolates.

I loved when she finally opened the box. She’d always let us have some. One of the great things about that box of chocolates was that it has the guide on top, so you know how to find the chocolates you like. I’d go straight for the caramel ones – and so would my younger brother. We bargained over those prized caramels.

Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!
Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!

To this day, we’d both still go straight for the caramels. So it was no surprise that my brother was a big fan of this pie. It’s kind of like eating one of those caramels, but a lot bigger, gooey-er and lots more caramel.

It’s got a chocolate cookie crust, an easy caramel filling using brown sugar, then chocolate ganache. And it’s all topped with some chopped pecans. I love the pecan topping – it adds some crunch and texture. You could actually use even more pecans, if you wanted.

The caramel filling is made with one of my favorite caramel sauces. It’s very easy to make right on the stove. You just need brown sugar, butter and heavy cream. It all melts and comes to a boil in a large saucepan. The amount of boil time is what affects how thick the caramel is when it cools. I recommend boiling for about 2 minutes, but you could adjust as you see fit.

Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!
Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!

MY OTHER RECIPES

Though it’s a pie, I made mine in a springform pan. I love the look, but you could do it in a pie pan too and not have to worry about taking it out of a springform pan.

This recipe is great because even though you have to use the microwave and stove, there’s no need to bake anything. It makes this pie pretty quick and easy to put together. Pretty handy during the holiday season when there’s 101 things to do. Cooling time takes the longest. You’ll want to make sure it has plenty of time to cool for the caramel to firm up. I left mine in the fridge overnight.

And speaking of the holidays. I can’t believe Christmas is just a few weeks away! I haven’t even started my shopping yet. I’m a little worried about that.

Oh well, there’s pie! 🙂

Caramel Turtle Pie - chocolate cookie crust filled with gooey caramel, topped with pecans! So good!

Caramel Turtle Pie

  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Stove
  • Cuisine: American

Ingredients

CRUST

  • 2 cups chocolate cookie crumbs
  • 5 tbsp butter, melted

CARAMEL FILLING

  • 1 1/4 cups salted butter
  • 2 cups packed brown sugar
  • 2/3 cup heavy cream

CHOCOLATE GANACHE

  • 4 oz semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 3/4 cup chopped pecans

Instructions

1. Grease a 9 inch pie pan.
2. Add melted butter to chocolate cookie crumbs and mix until combined.
3. Press mixture evenly into the bottom and up the sides of the pie pan, then set aside.
4. To make the filling, melt butter in a large saucepan.
5. Add brown sugar and heavy cream and whisk constantly over medium-high heat until sugar is dissolved.
6. Bring to a boil and allow to boil for 2 minutes.
7. Remove from heat and allow to cool for about 10-15 minutes.
8. Pour caramel into pie crust. Place in refrigerator for 2-3 hours.
9. To make the ganache, put chocolate chips into a metal bowl.
10. Microwave heavy cream until it begins to bubble, then remove and pour over the chocolate.
11. Immediately cover the metal bowl with clear wrap and let sit for about 5-7 minutes.
12. Remove wrap and whisk chocolate until smooth.
13. Pour ganache over top of the caramel, spreading into an even layer.
14. Refrigerate until caramel and chocolate are completely firm.

Enjoy!

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Recipes from friends:
Easy Rolo Pretzel Turtles from Garnish with Lemon
Maple Pumpkin Cheesecake with Pecan Praline Topping from A Kitchen Addiction
Caramel Pecan Coffee Cake from Mandy’s Recipe Box