This caramel turtle pie is sweet, rich, decadent, creamy, and totally irresistible! This treat is a spin on the classic turtle candies made from chocolate, pecans, and caramel.
The Oreo cookie crust is the perfect base for the silky smooth caramel cream filling. And let me tell you, it’s absolutely dreamy.
It’s made with heavy cream, cream cheese, and a generous amount of caramel sauce. The combination is pure bliss!
The best part? It’s surprisingly easy to make, but it looks like it came from a bakery!
Why You’ll Love This Turtle Pie
Decadent Layers: It features multiple indulgent layers, including a rich Oreo cookie crust, creamy caramel filling, and smooth chocolate ganache.
Smooth Yet Crunchy Texture: The crunchy crust, creamy caramel filling, and smoothness of chocolate ganache makes for such a delightful texture.
Show-Stopper: With its elegant presentation and rich flavors, it’s perfect for impressing guests at any gathering or special occasion.
No-Bake Convenience: This recipe doesn’t require baking, making it a convenient and hassle-free option.
Ingredients
- Oreo Cookies: The crunchy chocolate cookie crust is made from crushed Oreo cookies.
- Unsalted Butter: It binds the Oreo crumbs together to create a sturdy pie crust.
- Heavy Whipping Cream: It’s whipped into stiff peaks and folded into the cream cheese mixture for a light and airy filling.
- Powdered Sugar: It dissolves easily and sweetens the filling without making it grainy.
- Vanilla Extract: A splash of vanilla enhances the overall flavor of the caramel cream filling.
- Cream Cheese: It’s beaten until smooth and creamy, forming the base of the decadent filling.
- Caramel Sauce: You can use homemade or store-bought caramel sauce. It’s mixed into the filling and drizzled on top for gooey caramel goodness in every bite.
- Semi-Sweet Chocolate Chips: They create a glossy ganache to top the pie, balancing the sweetness.
- Pecans: They add crunch and nutty flavor, the signature element of a classic turtle candy.
- Whipped Cream: Piped around the edges, it provides a light, creamy finish to this indulgent dessert.
How to Make Turtle Pie
This no-bake pie is easy enough for beginners!
1. Make the Oreo crust. Pulse the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with melted butter until well combined. Press the mixture firmly and evenly into a 9-inch pie dish. Freeze the crust for 30 minutes.
2. Prepare the caramel cream filling. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. In a separate bowl, beat the cream cheese and cooled caramel sauce until smooth. Gently fold in the whipped cream mixture until combined.
3. Fill the crust. Pour the caramel cream filling into the chilled Oreo crust and smooth the top. Refrigerate for at least 6 hours or overnight until set.
4. Make the chocolate ganache. Place the chocolate chips in a heat-proof bowl. Heat the heavy cream in the microwave until just starting to boil. Pour over the chocolate and let sit for 2-3 minutes. Whisk until smooth.
5. Top with the ganache. Pour the ganache over the set caramel filling and spread it into an even layer. Return to the refrigerator for 15 minutes to let the ganache set.
6. Add the toppings. Before serving, drizzle with caramel sauce and sprinkle chopped pecans on top. Pipe or dollop whipped cream around the edges.
7. Serve. Slice and serve the pie cold. Enjoy!
Tips for the Best Turtle Pie
These tried-and-true tips result in the very best turtle pie.
- Choose your crust. While an Oreo crust is classic, you can also use a graham cracker crust, or chocolate cookie crust.
- Treat yourself. For the ganache, use high-quality semisweet chocolate chips. I like Ghirardelli 60% Cacao Premium Baking Chips or Guittard Semisweet Chocolate Chips for the best flavor and texture.
- Thicken it up. Ensure your caramel sauce is very thick and cooled completely before adding it to the cream cheese mixture. This will help the pie set properly and not be runny.
- Garnish generously. Before serving, drizzle the pie with plenty of caramel sauce, chopped pecans, and whipped cream for the full turtle effect.
- Have fun! Try using milk or dark chocolate for the ganache, walnuts or almonds instead of pecans. Or, add a sprinkle of sea salt on top of the caramel for a sweet-salty twist.
How to Store
Keep leftover pie fresh with these tips.
To Store: Store in the refrigerator, and covered tightly with plastic wrap or aluminum foil. It will keep for up to 5 days refrigerated.
Don’t freeze this turtle pie. The cream cheese and whipped cream filling will separate and become grainy in texture when frozen and thawed.
Turtle Pie
12
servings20
minutes447
kcalThis no-bake turtle pie is the epitome of decadence? With an Oreo crust, cream cheese filling, caramel sauce, and pecan topping, it’s such a treat!
Ingredients
- Oreo Cookie Crust:
25 Oreo cookies (wafers and filling)
4 tablespoons unsalted butter, melted
- Caramel Cream Filling:
1 1/2 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened to room temperature
1/2 cup thick caramel sauce, cooled
- Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream
- Toppings:
1/4 cup caramel sauce, for drizzling
1/2 cup pecans, chopped
Whipped cream, for serving
Instructions
- Make the Oreo crust. Pulse the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter until well combined. Press the mixture firmly and evenly into a 9-inch pie dish. Freeze the crust for 30 minutes.
- Make the caramel cream filling. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. In a separate bowl, beat the cream cheese and cooled caramel sauce until smooth. Gently fold in the whipped cream mixture until combined.
- Pour the caramel cream filling into the chilled Oreo crust and smooth the top. Refrigerate for at least 6 hours or overnight until set.
- Make the chocolate ganache. Place the chocolate chips in a heat-proof bowl. Heat the heavy cream in the microwave until just starting to boil. Pour over the chocolate and let sit for 2-3 minutes. Whisk until smooth.
- Pour the ganache over the set caramel filling and spread into an even layer. Return to the refrigerator for 15 minutes to let the ganache set.
- Before serving, drizzle the pie with caramel sauce and sprinkle chopped pecans on top. Pipe or dollop whipped cream around the edges.
- Slice and serve the pie cold. Store any leftovers covered in the refrigerator for up to 5 days.
