TURTLE PIE RECIPE
Easy to form classic turtle Pie! it isn't a baked turtle cake has four ingredients that area unit soft and made filling. Add pecans, caramel and chocolate syrup and you've got a fast homemade turtle Pie!
I'm aiming to decide something that features a tan over the pie perhaps for the remainder of my life.
 |
| TURTLE PIE RECIPE |
There area unit bajillion ways that you'll build a turtle cake. dish pies area unit generally created with eggs or with gelatin to assist offer dish structures. however I the least bit fill out by giving birth eggs saute in a very baked pastry not. I don't understand, I can't justify.
For the chocolate pie, you clearly want chocolate in filling. however adding liquified chocolate to the filling base will build a a lot of liquid fill, which means it'll want one thing like gelatin to assist it set. that i'm not hostile as a result of I even have used gelatin in a number of our recipes. However, i would like to stay this instruction super easy.
INGREDIENTS:
CRUST
- 1 & 1/2 cups graham crackers crumbs (about 9 graham crackers)
- 1/4 cup sugar
- 1 stick (1/2 cup) butter, melted
FILLING
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup chocolate spread
- 1 container cool whip, 8 oz, thawed
TOPPINGS
- Whipped cream (can use canned or homemade. For homemade use 1 cup heavy whipping cream and 1/4 cup powdered sugar)
- Pecans
- Caramel sauce
- Chocolate sauce
INSTRUCTIONS:
CRUST
- 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.
FILLING
- 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.
TOPPING
- 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.
