Turtle Pie

This decadent no-bake Turtle Pie has a crunchy Oreo crust that is filled with a rich and creamy caramel filling then drizzled with both caramel and chocolate sauce and sprinkled with chopped pecans. This pie is perfect for the warm months because you never have to turn your oven on!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Resting Time 6

Total Time 6 30

Servings slices

Calories 553kcal

Author Ellie Haley

Ingredients

For Caramel Sauce:

1 cup (198 grams) granulated sugar
¼ cup cold water
½ cup heavy cream
2 tablespoons (28 grams) unsalted butter

For Oreo Crust:

25 Oreo cookies finely crushed
5 tablespoons unsalted butter melted

For Filling:

1 cup heavy cream
½ cup (113 grams) powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
8 ounces cream cheese room temperature
½ cup caramel sauce homemade or store bought

For Chocolate Sauce:

¼ cup (42 grams) chocolate
¼ cup heavy cream

For Topping:

¼ cup (28 grams) pecans chopped

Instructions

For Caramel Sauce:

In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
While the sugar cooks warm the heavy cream in a small saucepan over low heat.
When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
Remove from heat and add butter. Whisk until melted and smooth. Let cool.

For Oreo Crust:

In a small bowl combine the finely crushed Oreos and the melted butter.
Press the mixture into a 9 inch pie plate. Place the crust into the fridge to chill while you make the filling.

For Filling:

In a large bowl beat the heavy cream, powdered sugar, salt, and vanilla until stiff peaks form.
In a separate medium bowl beat the cream cheese and cooled caramel sauce until fully combined and creamy.
Add the cream cheese mixture to the whipped cream mixture and beat until fully combined and smooth.
Pour the filling into the Oreo Crust and smooth out the top. Place the pie in the fridge and chill for at least 6 hours.

For Chocolate Sauce:

Combine the chocolate and heavy cream in a small saucepan over low heat. Whisk until fully melted and smooth. Allow to cool completely.

Assembly:

When the pie is fully chilled remove from the fridge and drizzle with the cooled caramel and chocolate sauces. Sprinkle with chopped pecans and enjoy!

Notes

Allow the caramel and chocolate sauces to cool completely before adding to your filling or drizzling over your pie.

Allow the pie to chill completely in the fridge before serving.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition