Growing up my family would always buy our thanksgiving pies from this restaurant called Baker’s Square. We’d usually get a few options – like french silk, reese’s peanut butter cup, and the classic pumpkin.
Which one would I go for? The reese’s one! And if that wasn’t an option then french silk. But if all the french silk was gone, I’d opt for ice cream ???? I’m really sorry to say that pumpkin pie isn’t high on my pie list.
I’ll pick anything that has chocolate over pumpkin pie probably for the rest of my life.
I don’t remember Baker’s Square having a turtle pie. If they did, that one would have been up there right next to the reese’s cup pie. It would have been hard to choose between the two.
My mom taught me right and my love for chocolate and nuts runs deep. So it was about time for a turtle pie recipe!
There is a bajillion ways you could make a turtle pie. Custard pies are sometimes made with eggs or with gelatin to help give the custard structure. But I am totally weirded out by putting cooked eggs in a no bake pie. I don’t know, I can’t explain it.. anyone else have a weird feeling about that?!
So this is our version of turtle pie. And it’s ridiculously easy. I made a homemade graham cracker crust (it’s 3 ingredients) but you could definitely use a store bought crust.
The filling is 4 ingredients and one of those ingredients is genius!
For a chocolate pie, you obviously need chocolate in the filling. But adding melted chocolate to the filling base could create a filling that is more runny, meaning it would need something like gelatin to help it set. Which I am not against because I have used gelatin in some of our recipes. However, I wanted to keep this recipe super simple.
So the filling is cream cheese, powdered sugar, cool whip and chocolate spread! Hershey’s sells a container of chocolate spread and you can find it by the nutella, peanut butter, and PB2 at your grocery store.
The filling is spot on in flavor and texture, and totally channels french silk vibes. Add pecans, caramel sauce and chocolate sauce and you have an easy to make turtle pie!
I would recommend freezing this pie overnight if you are able. If not, freeze for at least 4 hours. You won’t be serving the pie frozen, but placing the pie in the freezer will help to set the filling.
Garnish the pie with whip cream swirls (canned or homemade) then top with pecans, caramel sauce and chocolate sauce.
Yield: one 9 or 10 inch pie
Total Time:4 hours (or overnight)
- 1 & 1/2 cups graham crackers crumbs (about 9 graham crackers)
- 1/4 cup sugar
- 1 stick (1/2 cup) butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup chocolate spread *see notes
- 1 container cool whip, 8 oz, thawed
- Whipped cream (can use canned or homemade. For homemade use 1 cup heavy whipping cream and 1/4 cup powdered sugar)
- Caramel sauce
- Chocolate sauce
- 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 for 30 minutes before adding 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 mixing bowl, combine the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth. Add in the chocolate spread, 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 place in the freezer overnight. If you do not have time to freeze overnight, freeze for at least 4 hours. You won’t be serving the pie frozen, but freezing the pie helps to set the filling.
- Remove the pie from the freezer 30 minutes before serving. 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.