Turtle Pie
In a mixing bowl, beat the room temperature cream cheese until smooth. Fold in the whipped cream until well combined. Add the chopped turtle candies to the cream mixture and stir. Pour the mixture into the graham cracker crust. Chill the pie in the fridge for at least 4 hours. Before serving, drizzle with chocolate syrup.
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For the Filling: Using a paddle attachment to a stand mixer or beaters in a hand mixer, beat the softened cream cheese on medium high speed until perfectly smooth, about 30-60 seconds. Add the caramel and vanilla and beat on medium speed until mixed in. Add the powdered sugar and mix on medium low until well combined.
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Cool for 20 minutes. In a large mixing bowl, stir together 3 large eggs, beaten, 1 1/2 cups granulated sugar, 1/2 cup all-purpose flour, and 1 teaspoon vanilla extract . Stir in the cooled chocolate and 1 cup pecans, chopped . Pour the filling into the unbaked pie shell .
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Create the chocolate truffle layer by heating cream in a microwave-safe bowl for 30 seconds, pouring it over chocolate chips, and letting it sit for 1-2 minutes. Whisk until a smooth ganache forms. Pour this into the chocolate cookie crust, spreading it evenly over the bottom. Freeze for 10 minutes.
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Allow it to sit for 5 minutes. Whisk the cream and chocolate together until it is smooth and no lumps of chocolate remain. 4. POUR the chocolate ganache over the chilled caramel cream and smooth it out. 5. DECORATE PIE with a drizzle of caramel sauce, chopped pecans, whipped cream, and more pecan halves.
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In a large bowl, add the rest of the cream and powdered sugar. Beat until stiff peaks form, and set the whipped cream aside. In a separate mixing bowl, beat the softened cream cheese until smooth. Add the dulce de leche, vanilla, and melted chocolate mixture. Beat until well combined.
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Press crust mixture evenly into bottom and up the sides of an ungreased pie pan. Place pan in freezer while you prepare your filling. For filling, mix together whipped cream cheese and chilled caramel sauce until well combined. 12 oz whipped cream cheese, ⅔ cup caramel sauce. Add vanilla, and lemon (if using).
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How to make Turtle Pie Filling. Start by whipping the cream. Pour heavy whipping cream into the large bowl of a stand mixer (or large mixing bowl if using a hand mixer) fitted with the whisk attachment. On medium speed, beat the cream until you have stiff peaks. Keep refrigerated until needed.
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In a large bowl, whip the heavy cream until stiff peaks form. In a separate large bowl, beat the cream cheese until soft. Mix in the caramel sauce (measure out ½ cup of the sauce you made) and powdered sugar until smooth and creamy. Note that the caramel must be 100% cooled before mixing it in.
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Directions. Place pecans into bottom of pie shell. To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes.
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How To Make Turtle Pie. Make Crust: Combine crushed Oreos and butter. Make Filling: Combine cream cheese and powdered sugar. Add caramel and Cool Whip. Chill: Chill for 4-6 hours. Garnish: Garnish with caramel sauce, Cool Whip, and pecans if desired.
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Add the melted butter and pinch of salt to the crumbs and pulse to combine. (If making without the food processor, transfer the crumbs to a bowl and stir the sugar and butter in with a fork) Using the bottom of the measuring cup, press the crumbs into the bottom and up the sides of a 9-inch plate.
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STEP 6: Add the toppings. To top the pie, drizzle the chocolate syrup and smooth caramel sauce. If needed, warm the caramel and chocolate for easier drizzling. Use whipped cream to decorate the pie's edge. If desired, sprinkle the reserved pecans on top.
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Chill cookie crust while preparing filling. Step 3: Beat the room temperature cream cheese in a medium mixing bowl for 1 minute on medium speed. Add ¾ cup cooled caramel sauce to cream cheese mixture, blend until fully combined. Mix in vanilla and salt then beat for 2 more minutes on medium speed.
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For the Filling. In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted. Prepare the whipping cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator.
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Add the melted butter to the food processor (or dump the crumbs into a bowl and mix in the butter). Mix everything together until a wet sand mixture forms. Press the crust mixture into a grease 9" pie plate along the bottom and sides of the pan until compact. Set in the fridge to chill for at least 30 minutes.
