Caramel Turtle Pie

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.

Gooey Chocolate Caramel Pie With Pecans

This ultra-decadent pie reminds me of the caramel turtle chocolates I used to share with my grandmother every Christmas. You just can’t beat the gooey, melt-in-your-mouth goodness of chocolate and caramel combined with the satisfying crunch of chopped pecans. Especially when that combination comes in the form of a lovely pie!

Whether you serve it on Thanksgiving or a typical Tuesday night, you’ll be making sure to save enough room for seconds. Anyone who loves caramel will immediately recognize this as their new favorite pie. Similar to my Turtle Cheesecake recipe, this pie is a sweet, gooey, chocolatey, nutty, crunchy masterpiece!

What You’ll Need

Each component of this pie calls for 2-3 ingredients. The corresponding amounts are included in the recipe card underneath this post.

Chocolate Crust

• Chocolate Cookies: Crushed into crumbs.
• Butter: Melted and slightly cooled.

Caramel Filling

• Salted Butter
• Brown Sugar: Pack this tightly into the measuring cup.
• Heavy Cream: Also often labeled as heavy whipping cream.

Chocolate Ganache

• Semi-Sweet Chocolate Chips
• Heavy Whipping Cream
• Pecans: Coarsely chopped.

How to Make Caramel Turtle Pie

Putting this pie together is a walk in the park! Just follow the step-by-step process below.

1. Grease Pan: Grease a 9-inch pie pan with oil or cooking spray.
2. Make Crust: Add the melted butter to the chocolate cookie crumbs and mix until combined.
3. Add to Pan: Press the crust mixture evenly into the bottom and up the sides of the pie pan, then set the pan aside.
4. Melt Butter: Melt the salted butter in a large saucepan.
5. Add Remaining Filling Ingredients: Add in the brown sugar and heavy cream and whisk constantly over medium-high heat until the sugar is dissolved.
6. Boil: Bring the mixture to a boil and allow it to boil for 2 minutes.
7. Let Cool: Remove the caramel filling from the heat and allow it to cool for about 10-15 minutes.
8. Pour Into Crust & Chill: Pour the filling into the pie crust. Place the pan into the fridge and chill the pie for 2-3 hours.
9. Make Ganache: Transfer the chocolate chips to a metal bowl. Microwave the heavy whipping cream until it begins to bubble, then remove it from the microwave and pour it over the chocolate.
10. Cover Bowl: Immediately cover the metal bowl with clear wrap and let the mixture sit for about 5-7 minutes.
11. Whisk: Remove the clear wrap and whisk the chocolate mixture until it’s smooth.
12. Add to Pie: Pour the ganache over the caramel filling, spreading it out in an even layer.
13. Top With Pecans: Sprinkle the chopped pecans over the ganache and press them down a bit so they stick.
14. Chill: Refrigerate the pie until the caramel and chocolate are completely firm (this will take at least 2 hours).
15. Enjoy! Slice and serve.

Tips for Success

These helpful tips and tricks will have you churning out a flawless caramel turtle pie.

• Control the Boiling Time: The thickness of the caramel filling depends on the amount of time it was boiled for. I recommend letting it boil for about 2 minutes, but you can cook it more or less if you’d like it to be thicker or thinner.
• Add Extra Pecans: I like to top my pie with a sparse layer of chopped pecans, but you could totally pile them on there if you’d like. Just note that any pecans not pressed into the ganache may fall off when you cut into the pie.
• Make It a Day in Advance: Be sure to give your pie plenty of time to chill – the filling and ganache have to firm up completely. I prefer to make mine a day in advance so I can dig in as soon as I’m ready for dessert.

Variation Ideas

This pie contains the same flavors as the caramel turtle chocolates you know and love. If you’d like to mix things up a little, feel free to use milk or dark chocolate for the ganache or another kind of nut in place of the pecans. You could even make an Oreo Cookie Crust instead of a regular chocolate one!

Storage Instructions

This pie will stay good in the fridge for up to 5 days. Keep it in an airtight container or a heavy-duty storage bag.

Can I Freeze This?

Sure! Wrap the completely set pie in plastic wrap and freeze it in an airtight container or storage bag. Enjoy it within 4 months, thawing it out in the fridge overnight before you enjoy it.

Recipe

Caramel Turtle Pie

★★★★ 4 from 1 reviews

• Author: Lindsay
• Prep Time: 20 minutes
• Cook Time: 2 minutes
• Total Time: 22 minutes
• Yield: 14
• Category: Dessert
• Method: Stove
• Cuisine: American

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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.

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Ingredients

For the Chocolate Cookie Crust

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

For the Caramel Filling

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

For the Chocolate Ganache

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

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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. Sprinkle the pecans over the ganache and press them down a bit so they stick.
15. Refrigerate until caramel and chocolate are completely firm. I like to chill it overnight.

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Notes

• Makes 12-14 servings.
• To Store: Keep extra pie in an airtight container in the fridge and enjoy it within 5 days.
• To Freeze: Wrap the completely set pie in plastic wrap and freeze it in an airtight container or storage bag. Enjoy it within 4 months, thawing it out in the fridge overnight before enjoying.

Nutrition

• Serving Size: 1 Slice
• Calories: 486
• Sugar: 38.1 g
• Sodium: 191.2 mg
• Fat: 35.5 g
• Carbohydrates: 43.2 g
• Protein: 2.5 g
• Cholesterol: 73.7 mg

Keywords: chocolate pie, caramel pecan pie, easy chocolate pie

More Crave-Worthy Caramel Treats

• Salted Caramel Cheesecake
• Gingerbread Caramel Gooey Bars
• Caramel Apple Trifles
• Caramel Macchiato Chocolate Nutella Cupcakes

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