Turtle Pie Recipe

a slice of turtle pie topped with pecans, chocolate and caramel drizzles on a small white plate with pecan pieces scattered around

5 from 4 ratings

My turtle pie is a cut above the rest, made with combination of a pudding filling and a cream cheese filling for the absolute best texture and taste! After extensive testing, I finally nailed the ultimate creamy caramel filling that I pair with my popular Oreo crust and then top with whipped cream, chocolate, caramel, and crunchy pecans.

Prep Time20

Chill Time8

Course: Dessert

Cuisine: American

Keyword: turtle pie

Servings: slices

Author: Beth

Equipment

Ingredients

Oreo Crust

32 oreos
6 Tbsp (86g) unsalted butter melted

Filling

16 oz (452g) full-fat cream cheese room temperature
½ cup (164g) caramel sauce I used Smucker’s
1 box instant vanilla pudding mix 3.4 or 3.9 oz box
1 ¼ cups (295ml) heavy whipping cream
8 oz (226g) Cool Whip thawed

Whipped Cream

2 oz (57g) cream cheese room temperature
½ cup (56g) powdered sugar
2 cups (473ml) heavy whipping cream
1 tsp vanilla extract

Topping

2 Tbsp caramel sauce
2 Tbsp melted chocolate or chocolate sauce
Pecans

Instructions

Oreo Crust

In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
32 oreos
In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
6 Tbsp (86g) unsalted butter
Transfer the crumbs to a 9 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan.

Filling

In a stand mixer or large mixing bowl, combine the cream cheese and caramel sauce with an electric mixer until well blended, 1 minute.
16 oz (452g) full-fat cream cheese, ½ cup (164g) caramel sauce
Beat in the pudding mix and heavy whipping cream, 2 minutes. You will NOT prepare the pudding mix as directed on the box. The mixture will become very thick.
1 box instant vanilla pudding mix, 1 ¼ cups (295ml) heavy whipping cream
Add the cool whip and mix on low until combined.
8 oz (226g) Cool Whip
Spread this mixture over the crust. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.

Whipped Cream

Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
2 oz (57g) cream cheese, ½ cup (56g) powdered sugar
Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
2 cups (473ml) heavy whipping cream, 1 tsp vanilla extract

Assemble the Pie

Drizzle caramel sauce and melted chocolate over the pie, in alternating directions.
2 Tbsp caramel sauce, 2 Tbsp melted chocolate or chocolate sauce
Pipe whipped cream around the edge of the pie. Top with chopped pecans.
Pecans
Store in the refrigerator until ready to serve.

Video

Nutrition