Turtle Pecan Pie Food

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.

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 COVERED TURTLES

Steps:

• Generously butter 2 baking sheets.
• On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
• In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
• Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
• To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
• Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
• Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.

PECAN TURTLES® PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. Press dough into the bottom of the prepared baking dish.
• Bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. Cool crust completely.
• Whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. Pour brown sugar mixture over cooled crust.
• Bake in the oven until golden brown and filling is set, 25 to 30 minutes. Cool to room temperature; cut into 36 bars. Place bars in refrigerator until cold, about 1 hour.
• Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set cold bars on waxed paper and drizzle melted chocolate over the top.

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.

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.

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 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 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!