Chocolate Turtle Pie Or Turtle Ice Cream Pie Food

TURTLES® PIE

Steps:

• 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. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
• To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.

CHOCOLATE TURTLE ICE CREAM PIE

Steps:

• Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.

CHOCOLATE-GLAZED TURTLE PIE

Steps:

• Spread caramel topping onto bottom of crust. Reserve 10 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; pour into crust. Refrigerate 2 hours or until firm.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 min. before serving.

CHOCOLATE TURTLE PIE

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use.
• Beat pudding mix and milk with whisk 2 min.; pour into crust.
• Refrigerate 2 hours. Top with COOL WHIP, remaining nuts and caramel topping just before serving.

BASKIN ROBBIN'S TURTLE PIE

Steps:

• Allow ice cream to sit out long enough to soften, but do not let it melt!
• Linethe bottom of the crust with the hot fudge sauce.
• Spread the ice cream on top of thefudge sauce. Top with caramel topping and pecans.

EASY CHOCOLATE TURTLE PIE

Steps:

• Place caramels and evaporated milk in a heavy saucepan.
• Heat over medium-low heat, stirring continuously, until smooth, about 5 minutes.
• Stir in 1/2 cup chopped pecans.
• Pour into pie crust.
• In a blender, combine cream cheese, sour cream and milk.
• Process until smooth.
• Add pudding mix; process for about 30 seconds longer.
• Pour pudding mixture over caramel layer, covering evenly.
• Chill loosely covered until set, about 15-20 minutes (or overnight).
• Drizzle fudge topping over pudding in a decorative pattern.
• Sprinkle with remaining pecans.
• Serve immediately or keep chilled, loosely covered.

GODIVA FROZEN CHOCOLATE TURTLE PIE

Steps:

• MAKE THE CRUST:.
• In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
• Press mixture onto bottom & up sides of 9" glass pie plate.
• Freeze for 30 minutes or until firm.
• MAKE THE ICE CREAM FILLING:.
• Spread half of softened ice cream into prepared pie shell.
• Top with chopped chocolate candies and pecans.
• Spread with remaining ice cream.
• Cover pie with plastic wrap and freeze while preparing caramel layer.
• MAKE THE CARAMEL LAYER:
• In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup.
• Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling.
• Remove pan from heat and whisk in cream and vanilla until blended.
• Let mixture cool to room temperature.
• Spoon caramel mixture over ice cream layer in pie shell, covering it completely.
• Freeze pie for 20 minutes, until caramel layer is set.
• MAKE THE CHOCOLATE GLAZE:.
• Place chocolate in medium bowl.
• In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil.
• Pour hot cream mixture over chocolate.
• Let stand for 30 seconds to melt chocolate.
• Gently whisk until smooth.
• Let cool for 5 minutes or until slightly thickened.
• Remove pie from freezer and pour glaze over top of caramel layer, covering it completely.
• Freeze pie until ready to serve.
• GARNISH THE PIE:.
• Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks.
• Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7).
• Pipe cream around top edge of pie.
• Garnish with chopped chocolate candies.
• Serve immediately.

FUDGY TURTLE PIE

Steps:

• Preheat oven to 325 degrees.
• In small heavy sauce pan over low heat, melt caramels with 1/3 cup sweetened condensed milk.
• Spread evenly on bottom of prepared pie crust.
• In a medium sauce pan over low heat, melt chocolate with the butter.
• In large bowl, beat eggs with remaining sweetened condensed milk, water, vanilla, and salt.
• Add chocolate mixture; Mix well.
• Pour into pie shell.
• Top with pecans.
• Bake 35-40 min, or until center is set.
• Cool. Serve with a big scoop of vanilla ice cream or whipped cream.
• Refrigerate leftovers.

ICE CREAM TURTLE PIE

Steps:

• To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
• Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
• Cover with plastic wrap. Freeze until firm, at least 2 hour.
• To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

TURTLE PIE

Steps:

• Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and 3/4-inch thick. Blind bake the shell for 10 minutes in a tart pan.
• For the filling. Melt the chocolate and 1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour. For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and 1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar.

TURTLE CREAM PIE

Steps:

• CRUST.
• Preheat oven to 450.
• Let piecrust stand at room temperature for about 15 minutes; peel off plastic sheets. Place crust in a 9-inch glass pie plate; press firmly against sides and bottom. Fold back excess crust; crimp and flute. Prick bottom and sides with fork.
• Bake untl lightly browned, about 8 minutes. Transfer pie plate to a wire rack; cool completely.
• FILLING.
• In a microwave safe bowl, combine caramels and water. Microwave on HIGH at 1 minute intervals, stirring well after each interval, until mixture is smooth, 2-3 minutes. Let cook for 10 minutes.
• In a large bowl, beat eggs with a fork.
• Add brown sugar, sour cream, pecans, vanilla, and caramel mixture; mix well.
• Pour mixture into crust. Reduce oven heat to 350°F Bake until filling is set, about 30 minutes.
• Transfer pie plate to wire rack; cool completely. Refrigerate until thoroughly chilled.
• TOPPING.
• In a microwave-safe bowl, combine cream and milk chocolate chips. Microwave on HIGH for 1 minute; whisk until chips are melted and mixture is smooth. Cool to room temperature, about 1 hour.
• Using an electric mixer set on high speed, beat chocolate mixture just until it lightens in color; spoon over pie and spread to edges of crust. Refrigerate untl firm, about 2 hours.
• Put which and semisweet chocolates in two small bowls over pans of simmering water; stir each until melted. Dip half of the pecans in white chocolate and half in semisweet. Cool on baking sheet until set; place decoratively on pie.
• Serve with whipped topping.

TURTLE ICE CREAM PIE

Steps:

• For crust:
• Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce and filling:
• Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
• For ganache topping:
• Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

EASY TURTLE PIE RECIPE

Steps:

• Heat up a pan on medium-low heat.
• Toast the pecans for 3 to 4 minutes in a saucepan until it is aromatic and slightly brown in color. Set it aside.
• In a bowl, add the cream cheese. Beat it on low speed for 4 minutes until it is fluffy.
• Add the heavy cream and powdered sugar and continue to beat for 2 minutes. Set it aside.
• In a pinch bowl, pour the caramel sauce and the toasted pecans. Toss it around to combine.
• Prepare the chocolate graham pie crust. Place the pecan mixture on top of the pie crust. Spread it evenly.
• Pour the cream cheese mixture on top. Spread it evenly.
• Serve it with caramel sauce, and sprinkle with pecans and chocolate chips.
• Chill for at least 5 hours or overnight.
• Serve and enjoy!

CHOCOLATE TURTLE PIE OR TURTLE ICE CREAM PIE

Steps:

• 1. Spread caramel topping over the bottom of the chocolate crust. Sprinkle with the chopped pecans. Refrigerate.
• 2. In a saucepan, mix together the 2 packages of chocolate pudding mix and the milk. Cook and stir, as directed on the package, to a full boil. Cool 5 minutes, stirring twice.
• 3. Pour slightly cooled pudding into the chocolate crust. Place plastic wrap on the surface of the pudding (to avoid a "skin") and refrigerate for 3 hours.
• 4. Remove the plastic wrap and garnish with whipped cream, additional caramel topping, and pecan pieces, as desired. Refrigerate leftovers.