Turtle 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.

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 PIE

Steps:

• If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 1 & 1/2 cups of crumbs. In a small bowl, combine the crumbs with the sugar and melted butter, mix well until incorporated.
• Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
• Place the pie pan in the freeze while making the filling. If you're preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.
• In a microwave safe bowl, melt the chocolate chips on 50% power, stirring occasionally until fully melted. Allow the chocolate to cool to room temperature before adding it to the filling. *Cooling is critical*
• In a mixing bowl, combine the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth. Add in the cooled melted chocolate, beat again to combine. Use a spatula to stir in the cool whip, mix well.
• Spread the filling on top of the crust. Cover with plastic wrap and refrigerate for 4-8 hours, overnight works too!
• Pipe whipped cream swirls around the edge of the pie. Add a pecan on top of each swirl. Add chopped pecans to the center of the pie (add a lot if you really like nuts!). Drizzle caramel and chocolate sauce over the entire pie. Serve right away, or refrigerate until serving.

EASY TURTLE PIE

Steps:

• In mixer, beat cream cheese and powdered sugar until smooth. Add the peanut butter, milk and 3 tablespoons peanuts. Beat until smooth.
• Fold in 2 cups of Cool whip.
• Spoon filling into graham cracker crust.
• Refrigerate for 1 hour or until set.
• Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).
• To serve, place piece of pie on plate and drizzle with some chocolate syrup and then some caramel syrup. Sprinkle with chopped roasted peanuts.
• You can also serve with some powdered sugar, chocolate curls and mint sprigs.

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:

• In a small bowl, combine chocolate morsels and 1/4 cup cream. Microwave on High in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spread chocolate mixture evenly over bottom of baked pie crust, set aside to cool completely.
• In a small saucepan, combine brown sugar, 1/2 cup cream, and butter over medium heat. Cook for 3 to 4 minutes, stirring completely, until sugar dissolves. Stir in vanilla; cool completely.
• In a medium bowl, beat remaining 2 cups cream at high speed with an electric mixer until stiff peaks form. Fold in brown sugar mixture. Spread cream mixture over top of chocolate in crust. Top with pecans, miniature chocolate chips, and melted caramel. Refrigerate for 8 hours.
• Pie Crust.
• 1 1/2 cups all-purpose flour.
• 1/2 teaspoon salt.
• 1/3 cup shortening.
• In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add 4 tablespoons water, adding additional water as needed, stirring just until moistened. Form into a disk and refrigerate for 1 hour.
• Preheat over to 425 degrees. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trip excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes, or until lightly browned.

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.

TURTLE PECAN PIE

Steps:

• In a small bowl rub flour with 4 teaspoons sugar and 3 T. butter to make coarse crumbs.
• With a fork stir in 1 t. water-use a touch more if needed.
• Squeeze into a ball, then press into the bottom and 3/4 of the way up the sides of a buttered 6 inch wide cake pan with removable rim.
• Bake in a 350 degree oven until pastry is golden brown and firm when pressed, around 20 minutes.
• Remove.
• Meanwhile, in a medium bowl using a whisk blend remaining sugar, egg, corn syrup, vanilla, pecans, and chocolate.
• Pour into the warm crust and bake until the filling is set, about 30 minutes.
• Remove and let stand until cool-chill or serve warm with caramel sauce and nuts.
• Caramel Sauce: In a 2 quart pan over high heat combine the butter and sugar.
• Whisk quickly until sugar is melted and amber in color, around 3 minutes.
• Remove and add the whipping cream-this will sputter-whisking until smooth.
• Ladle over pie wedges and sprinkle with nuts.

TURTLE PIE

Steps:

• Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk, and peanuts. Beat the mixture until smooth. Fold in half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of pie in the center of a plate. Garnish the pie with the remaining whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.

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 PUMPKIN PIE

Steps:

• Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
• Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.