how do you make turtle pie??(the best pie ever)
- 1 decade agoFavorite Answer
Chocolate Turtle Pie
baked and cooled 9 inch pie shell
1/4 cup caramel ice cream topping
3/4 cup pecan halves
1 chocolate pudding mix (4 serving size)
1 3/4 cups milk
1 container Cool Whip Topping
Pour ice cream topping into pie shell; you may have to tilt the shell around so the topping spreads evenly .
Arrange pecans on the topping and chill 15-20 minutes .
While chilling, combine pie filling mix and milk in a saucepan; blend well .
Cook and stir over medium heat until mixture comes to a full boil .
Remove from heat; cool 5 minutes , stirring twice .
Pour over nuts in pie shell.
Cover with plastic wrap and chill at least 3 hours .
Serve with a dollop of cool whip on top .
This is also good if you stir 1-2 cups of semi sweet chocolate chips into the pudding once cooled and before spreading it over the pecans .
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Frozen Turtle Pie
1 pre-made graham cracker pie crust (9 inch size)
1 quart good-quality vanilla ice cream, softened
1/2 cup caramel ice cream topping, approximately
1/2 cup hershey's chocolate syrup or fox's u-bet chocolate syrup (see note)
1/2 cup chopped pecans, approximately
8 whole pecan halves
1 can whipped cream
Make sure your ice cream is softened enough so that you can spread it.
Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
Cover and freeze until solid.
Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
Pour an even layer of chocolate sauce on top of the caramel.
Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
You can do all of the previous steps ahead and leave the pie in the freezer until needed.
When you plan to serve the pie, set it out on the counter to soften up just enough so you can slice it into 6 servings.
Set one slice onto a plate and using a spray can of whipped cream, cover the entire slice with whipped cream- piling it high like merengue.
Sprinkle with additional chopped nuts, if desired.
Stick a whole pecan half into each slice, and serve.
NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
It is too thin and will not harden up enough.
Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.
- sjvLv 41 decade ago
1 cup pecans
1 (9 inch) pie shell, baked
1 cup sweetened condensed milk
1 cup brown sugar
1 cup butter
1/4 cup corn syrup
2/3 cup semi-sweet chocolate chips
2 tablespoons butter
1 egg yolk
3 tablespoons sweetened condensed milk
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.
- 1 decade ago
* 1 cup pecans
* 1 (9 inch) pie shell, baked
* 1 cup sweetened condensed milk
* 1 cup brown sugar
* 1 cup butter
* 1/4 cup corn syrup
* 2/3 cup semi-sweet chocolate chips
* 2 tablespoons butter
* 1 egg yolk
* 3 tablespoons sweetened condensed milk
1. Place pecans into bottom of pie shell.
2. 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.
3. 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.
- “Mouse Potato”Lv 61 decade ago
Here is a great recipe with cream cheese...
Decadent Turtle Pie
"You can make this pie with a regular pre-baked pie crust, or you can use the chocolate cookie crust included in this recipe."
Original recipe yield:
1 - 9 inch pie
PREP TIME 30 Min
READY IN 4 Hrs 30 Min
1 1/2 cups crushed chocolate sandwich cookies
1/4 cup white sugar
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
6 individually wrapped caramels, unwrapped
2 tablespoons brown sugar
2 tablespoons milk
1/3 cup semi-sweet chocolate chips
2 tablespoons milk
1/2 cup chopped pecans
To Make Crust: In a medium bowl mix cookie crumbs and white sugar. Stir in softened butter or margarine until mixture forms a ball. Press into a 9 inch pie pan.
To Make Filling: In a medium bowl, combine softened cream cheese and sweetened condensed milk. Beat on high speed until smooth and creamy, about 8 minutes. Pour into pie crust.
To Make Topping: In a small saucepan, combine caramels, brown sugar, and 2 tablespoons milk. Melt over medium heat, stirring frequently, until smooth. Drizzle mixture over top of filling.
In a small saucepan, combine chocolate chips and 2 tablespoons milk. Melt over low heat until smooth, stirring frequently. Drizzle over filling. Sprinkle pecans on top. Chill at least 3 hours before serving.
----------OR THIS RECIPE THAT IS MADE WITH ICE CREAM...ENJOY!!!
Turtle Pie 1
18 Chocolate wafer cookies
1/4 cup Unsalted butter
1 cup Chocolate fudge topping
6 cups Pecan-praline ice cream
1/2 cup Butterscotch sauce
1/2 cup Chopped pecans
Finely grind cookies in processor. Transfer to bowl. Mix in melted butter. Press crumbs into a 9" pie dish. Freeze until cold, 20 min. Spread chocolate fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag fitted with med. star tip. Pipe cream decoratively around edge of pie and serve.
---------BONUS RECIPE FOR YOU TO TRY...
Chocolate Butter Pecan Turtle Bars
These delicious bites are a cross between crunchy toffee candy and cookies. They are quite rich, so cut them smaller than you would standard cookie bars.
2 cups all-purpose flour
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1/2 cup (1 stick) butter, at room temperature
1 cup coarsely chopped pecans
1/2 cup (1 stick) butter
3/4 cup brown sugar, firmly packed
1/2 cup bittersweet chocolate chips (Nestle® Chocolatier recommended)
1/2 cup white chocolate chips
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Place rack in the center of the oven.
In a large mixing bowl, beat flour, salt, 1 cup brown sugar, and 1/2 cup butter on medium speed about 2 minutes, scraping sides of the bowl often.
It should be of a graham cracker crumb consistency. With a spatula, press mixture into the bottom of the prepared baking pan in an even layer. Sprinkle with pecans and set aside.
Top Layer: Combine 1/2 cup brown sugar and 6 tablespoons butter in a heavy 1-quart saucepan over medium heat. Stir constantly until it begins to boil, then cook for 1 minute, continuing to stir. Remove from heat and pour evenly over pecans.
Bake 18 to 20 minutes until bubbly and crust is golden brown. (The longer you bake, the harder they become.) Remove from oven. Sprinkle immediately with chocolate chips, then white chocolate chips. Let rest for 3 minutes to let chocolate soften, then swirl chips with the tip of a sharp knife or toothpick to create a marbled effect.
Cool completely to room temperature. Cut into bars to serve.
Yield: 36 to 48 cookie bars, depending on cut sizeSource(s): http://allrecipes.com/Recipe/Decadent-Turtle-Pie/D... http://rds.yahoo.com/_ylt=A0geu9qUbVhGJhwANrBXNyoA... http://homecooking.about.com/od/cookierecipes/r/bl...
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- Anonymous1 decade ago
you can find it on gooogle i did