Caramel Turtle Pie

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This easy Caramel Turtle Pie brings together all of the delicious flavors of classic turtle candies and turns them into the best pie ever! A buttery Oreo crust is topped with gooey caramel filling, rich chocolate ganache, and crunchy toasted pecans! It’s a pie pan full of pure heaven!

Why You’ll Love This Caramel Turtle Pie

If you like turtle candies, you’ll love this dessert. You just can’t beat the gooey, melt-in-your-mouth goodness of chocolate and caramel combined with the satisfying crunch of chopped pecans. Now imagine that all in a pie! Here’s what keeps me coming back to make it again and again.

  • Ultra-decadent. If you are looking for a gloriously rich, sweet dessert, you found it. The combination of the sweet caramel filling and the rich chocolate ganache is over the top (in a good way). I couldn’t stop eating it!
  • Texture. I can’t tell you how incredible the smooth, ooey gooey caramel filling is next to the soft buttery crunch of the toasted pecans. While the filling is gooey, it isn’t sticky in a way that it sticks to your teeth while you chew it. It strikes the perfect balance. Plus, it stays in place. It’s soft enough to cut into and eat, but not so soft that is oozes everywhere.
  • Easy as pie. Pun intended. Each component of this heart-stopping pie is completely doable for even those of you very new to the kitchen and assembly is super simple as well.
  • Make ahead. This dessert will keep in the fridge for many days (up to 7!) making it an awesome make-ahead option during the busy holiday season.

Whether you serve it on Thanksgiving or a typical Tuesday night, this dessert is sure to be the talk of the evening. Feeling inspired by turtle candy? Try my Turtle Cheesecake as well.

Caramel turtle pie in a pie dish.

What Is Turtle Pie?

A turtle pie is a delicious dessert named aptly after delicious turtle candies. Turtle candies are comprised of buttery toasted pecans, sweet caramel, and rich chocolate and so is turtle pie. While I have seen many variations of turtle pie, it always contains those three components: chocolate, caramel, and pecans. Mine features a chocolate crust, a gooey caramel filling, chocolate ganache, and a toasted pecan topping.

Recipe Ingredients

This recipe for turtle pie requires simple and relatively few ingredients. Here they are. You’ll find the exact measurements listed in the recipe card below.

Oreo cookie pie crust

  • Oreo crumbs – I put the whole cookie – filling and all – into a food processor to create my crumbs.
  • Unsalted butter – Salted or unsalted would work just fine.

Caramel filling

  • Unsalted butter – If you want a saltier caramel filling, you could use salted butter.
  • Dark brown sugar – While you could use light brown sugar, the dark brown sugar adds extra flavor to the filling that light brown sugar lacks.
  • Sweetened condensed milk and Heavy whipping cream – The combination of the two forms the base of the caramel sauce. I played with them a bit and found an equal amount of each to be best. Using all heavy cream resulted in a thinner filling and using all sweetened condensed milk made it too firm and gave it a different flavor.
  • Corn syrup – The corn syrup helps keep the caramel filling from becoming grainy, particularly as it comes back to room temperature after cooling.

Chocolate pecan topping

  • Semi-sweet chocolate chips – You could use milk or dark chocolate chips here instead.
  • Heavy whipping cream
  • Pecans – I highly recommend using toasted pecans or toasting them yourself. It really brings out the natural buttery flavor of the nut.
  • Caramel sauce – The caramel sauce is optional but man is it tasty! Short on time? Store-bought caramel sauce will work just fine.

Easy Variations

This pie contains the same flavors as the caramel turtle chocolates you know and love and is, in my opinion, pure perfection. That being said, you are more than welcome to play with the recipe a bit to make it your own. Here are some ideas for you.

  • Chocolate swap. Feel free to use milk or dark chocolate for the ganache.
  • Try a different nut. Walnuts or slivered almonds would be tasty!
  • Crust. Not an Oreo crust fan? You could try a graham cracker crust or use chocolate cookie crumbs instead of Oreos.

How to Make Turtle Pie

Making the separate components for this pie and then putting them together is a walk in the park! Here’s a quick look at how to do it. Scroll on down to the recipe card below for more detailed instructions.

To make the crust

  • Prep. Preheat the oven to 350 degrees F and Grease a 9-inch pie pan.
  • Make the crust. Grind the Oreos into fine crumbs in a food processor and mix with melted butter.
  • Bake. Press the crust mixture into the bottom and up the sides of the pie pan and bake for 8-10 minutes.

For the filling

  • Combine the ingredients. Melt the butter in a large saucepan over medium heat and add the brown sugar, sweetened condensed milk, heavy cream, and corn syrup. Stir until sugar is dissolved.
  • Thicken. Bring the filling to a boil over medium-high heat and cook for 2-3 minutes, or until it reaches 220-225°F. Allow it to cool for a couple of minutes.
  • Assemble. Pour the caramel into the prepared pie crust and refrigerate for 2-3 hours, or until firm.

To finish

  • Make the ganache. Microwave the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • Assemble. Spread the ganache over the set caramel, top with chopped pecans, and drizzle with caramel sauce.

Tips for Success

Start out on the right foot by studying these simple tips and tricks before tying on your apron. You’ll be happy you took the time.

  • Careful with heat. Cook your caramel over medium-high heat. Anything higher and you run the risk of burning your filling.
  • Control the boiling time. Over-cooking the caramel will cause it to over-thicken and/or burn. Under-cooking it will give you a too-thin filling. You want to boil it for about 2-3 minutes or until it reaches 220-225°F for optimal consistency. I recommend using a candy thermometer.
  • Chill. After filling the pie crust with caramel filling, you want to let it set in the fridge for at least 2 hours. The time can vary based on how cold your fridge is. The caramel should be firm but give just ever so slightly when pressed into. You’ll also want to allow the fully assembled pie to chill for at least a couple of hours so that the ganache has a chance to firm up.
A slice of caramel turtle pie on a plate with a fork taking a bite out of it.

Proper Storage

  • Refrigerator. Once set, cover and store in the fridge for up to 7 days. You can use plastic wrap, aluminum foil or an air-tight container.
  • Freezer. Wrap the completely set pie in a double layer of plastic wrap or arrange slices in an airtight container. You can store it in the freezer for up to 3 months. Allow it to thaw in the fridge before indulging.

Notes on serving temperature: You can enjoy Turtle pie at any temperature. Just note that it will be a little firmer when cold, which can make slicing a bit easier. It will still hold its shape nicely at room temperature, though.

A slice of turtle pie on a plate.

More Holiday Pie Recipes To Try

Set your decadent turtle pie up with some company on the dessert table this holiday season. Here are some of my other favorites.

Recipe updated 11/8/2023.

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A slice of caramel turtle pie on a plate.
Recipe

Caramel Turtle Pie

  • Author: Lindsay Conchar
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Stove
  • Cuisine: American

Description

This easy Caramel Turtle Pie turns your favorite chocolates into a pan full of pure heaven! It features a buttery chocolate crust, a gooey caramel filling, rich chocolate ganache and crunchy pecans.


Ingredients

Oreo Cookie Pie Crust

  • 2 cups (268g) Oreo crumbs (about 24 Oreos)
  • 4 tbsp (56g) unsalted butter, melted

Caramel Filling

  • 1 cup (224) unsalted butter
  • 1 cup (224g) packed dark brown sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 1 tbsp corn syrup, optional but highly recommended

Chocolate Pecan Topping

  • 4 oz (113g | 2/3 cup) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • ¾ cup (84g) chopped pecans, toasted
  • Caramel sauce, optional

Instructions

For the crust:

  1. Preheat oven to 350 degrees F. Grease a 9-inch pie pan with non-stick spray.
  2. Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
  3. Add the Oreo crumbs to a bowl and combine with the melted butter.
  4. Pour the mixture into your pie pan and press into an even layer on the bottom and up the sides.
  5. Bake crust for 8-10 minutes, then set aside to cool.

For the filling:

  1. To make the filling, melt the butter in a large saucepan. Add the brown sugar, sweetened condensed milk, heavy cream and corn syrup and heat over medium heat, stirring constantly, until sugar is dissolved.
  2. Turn the heat up to medium-high and bring to a boil. Allow to boil for 2-3 minutes, or until it reaches 220-225 degrees F. Don’t over-cook or the filling will be too firm. It will also be too soft if not cooked enough. I recommend a food thermometer, to be sure. Remove from heat and allow to cool for a few minutes, until it stops bubbling.
  3. Pour the caramel into the prepared pie crust and refrigerate for 2-3 hours, or until firm. If cooked properly, it should be firm enough when cold that it stays in place, but if you press on it, it gives just a bit.

To finish off the topping:

  1. Put the chocolate chips in a heat proof bowl. Microwave the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Pour the ganache onto the firm caramel and spread into an even layer.
  2. Top the chocolate with the chopped pecans and drizzle with caramel sauce, if desired.
  3. Refrigerate until ready to serve. Pie is best if eaten within 5-7 days.

Notes

  • Makes 12-14 servings.
  • To serve: You can enjoy Turtle pie at any temperature. Just note that it will be a little firmer when cold, which can make slicing a bit easier. It will still hold its shape nicely at room temperature, though. 
  • To Store: Keep extra pie covered or in an airtight container in the fridge and enjoy it within 5-7 days.
  • To Freeze: Wrap the completely set pie in plastic wrap and freeze it in an airtight container or storage bag. Enjoy it within 3 months, thawing it out in the fridge overnight before enjoying.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 428
  • Sugar: 31.3 g
  • Sodium: 200.9 mg
  • Fat: 31.6 g
  • Carbohydrates: 36.3 g
  • Protein: 3.2 g
  • Cholesterol: 64.2 mg

Keywords: turtle pie, caramel turtle pie, recipe for turtle pie

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17 Comments
      1. Lisa

        Hi, how can I prevent the caramel from becoming crystalized as it sets? I thought the sugar had all melted and I even boiled it for an extra minute. What did I do wrong? Thanks. Lisa

  1. funsize wife

    OK, else just wants to do a face plant into the caramel pie? The only thing it needs is an excellent cup of coffee to go with it. Great job, Lindsay!

  2. Amy @ Amy's Healthy Baking

    I loved it when my mom was given those boxes of caramels too! She rarely finished them all off, so my brother and I were allowed to dive head-first into the candies to “help” her eat them. And then we’d eat a whole lot of my grandma’s homemade sugar cookies to polish them off. Christmas is the best day for sweets, and if we had this caramel pie, it wouldn’t last past the present-opening festivities! 😉 Pinned!

  3. Serene Brown

    I love your blog, that’s why I subscribed it when I came across your blog. Your desserts all look amazing. I love to read your recipes with all the beautiful pictures you take. Could you tell me what kind of camera you use? Also I’ve been wondering how you stay slim when you have a sweet tooth.

    1. lifeloveandsugar@gmail.com

      Thanks so much Serene! I’m so glad you enjoy the blog! I use a Canon Rebel T3i with a 50mm lens. As for staying slim – I have to give most of what I make away and make sure I get to gym! 🙂

  4. Karen+@+The+Food+Charlatan

    Well SURE I’ll take a caramel chocolate that is the size of a pie. Twist my arm why don’t you. Holy smokes Lindsay.

  5. Anna @ Garnish with Lemon

    Seriously, you expect me to eat BREAKFAST now that I’ve seen this? Suddenly my smoothie has absolutely no allure whatsoever! Beautiful job, as always, Lindsay! P.S. Thanks for the pretzel shout out.

  6. Mir

    Gorgeous as always, Lindsay! If it has a thick caramel center, I’m in. Ganache just sweetens that deal.
    Man, do I love those boxes of chocolates with the guides. I still find them really exciting. Probably always will!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29