Easy Turtle Pie
Turtle Pie is a tasty no-bake homemade pie made with caramel, chocolate and pecans and a delicious cream based pie all in a from scratch Oreo crust. The perfect no stress dessert for Thanksgiving or Christmas.
Equipment
Ingredients
For the Crust:
- 24 OREO cookies
- 4 Tablespoons butter I used salted
For the Filling:
- 12 ounce cream cheese softened to room temperature
- ¾ cup caramel sauce homemade or store bought
- 1 Tablespoon pure vanilla
- ½ cup powdered sugar
- 8 ounce Cool Whip thawed
For the Whipped Topping (optional):
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
Toppings:
- caramel sauce
- hot fudge sauce
- pecans
Instructions
For the crust:
- Place OREOs in a food processor and food process until it's a fine crumb with a small amount of coarse crumbs. Melt butter and mix into the crumbs until well combined. Press into the bottom and up the sides of a 9 inch pie plate.
For the Filling:
- Using a paddle attachment to a stand mixer or beaters in a hand mixer, beat the softened cream cheese on medium high speed until perfectly smooth, about 30-60 seconds. Add the caramel and vanilla and beat on medium speed until mixed in. Add the powdered sugar and mix on medium low until well combined. See photos above for reference. Fold in the Cool Whip, being careful to fold and not stir the mixture.
Assembly:
- Place the cream cheese mixture on top of the crust. Refrigerate for 3 hours then decorate as desired. We like to use plenty of caramel and chocolate sauce and pecans.
For the Whipped Cream:
- Using a whisk attachment, beat the heavy whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Whipped Cream is optional.
Video
Notes
- Turtle Pie is popular frozen. Freeze and serve frozen, if desired. We like it when it's thawed for 30-60 minutes first.
- If you make this one of those shallow, disposable pie tins, this will likely overfill it a little bit. We recommend using a 9" pie plate.
- Add extra caramel and chocolate sauce after you serve so it doesn't make a gooey mess and run off the pie.
- This recipe doesn't use a ton of pecans. If you'd like to use more, we recommend placing a layer of pecans on top of the crust before adding the filling, then topping with more.
- Make sure your cream cheese is all the way softened! This will ensure a super smooth pie. If your cream cheese is cold at all, you will have little lumps of cream cheese throughout your pie.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 58mgSodium: 431mgPotassium: 217mgFiber: 1gSugar: 23gVitamin A: 685IUVitamin C: 0.2mgCalcium: 205mgIron: 2mg
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