Best Chocolate Turtle Pie Recipes

CHOCOLATE TURTLE ICE CREAM PIE

Steps:

• Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.

CHOCOLATE TURTLE PIE

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use.
• Beat pudding mix and milk with whisk 2 min.; pour into crust.
• Refrigerate 2 hours. Top with COOL WHIP, remaining nuts and caramel topping just before serving.

EASY CHOCOLATE TURTLE PIE

Steps:

• Place caramels and evaporated milk in a heavy saucepan.
• Heat over medium-low heat, stirring continuously, until smooth, about 5 minutes.
• Stir in 1/2 cup chopped pecans.
• Pour into pie crust.
• In a blender, combine cream cheese, sour cream and milk.
• Process until smooth.
• Add pudding mix; process for about 30 seconds longer.
• Pour pudding mixture over caramel layer, covering evenly.
• Chill loosely covered until set, about 15-20 minutes (or overnight).
• Drizzle fudge topping over pudding in a decorative pattern.
• Sprinkle with remaining pecans.
• Serve immediately or keep chilled, loosely covered.

GODIVA FROZEN CHOCOLATE TURTLE PIE

Steps:

• MAKE THE CRUST:.
• In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
• Press mixture onto bottom & up sides of 9" glass pie plate.
• Freeze for 30 minutes or until firm.
• MAKE THE ICE CREAM FILLING:.
• Spread half of softened ice cream into prepared pie shell.
• Top with chopped chocolate candies and pecans.
• Spread with remaining ice cream.
• Cover pie with plastic wrap and freeze while preparing caramel layer.
• MAKE THE CARAMEL LAYER:
• In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup.
• Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling.
• Remove pan from heat and whisk in cream and vanilla until blended.
• Let mixture cool to room temperature.
• Spoon caramel mixture over ice cream layer in pie shell, covering it completely.
• Freeze pie for 20 minutes, until caramel layer is set.
• MAKE THE CHOCOLATE GLAZE:.
• Place chocolate in medium bowl.
• In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil.
• Pour hot cream mixture over chocolate.
• Let stand for 30 seconds to melt chocolate.
• Gently whisk until smooth.
• Let cool for 5 minutes or until slightly thickened.
• Remove pie from freezer and pour glaze over top of caramel layer, covering it completely.
• Freeze pie until ready to serve.
• GARNISH THE PIE:.
• Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks.
• Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7).
• Pipe cream around top edge of pie.
• Garnish with chopped chocolate candies.
• Serve immediately.

CHOCOLATE TURTLE PIE OR TURTLE ICE CREAM PIE

Steps:

• 1. Spread caramel topping over the bottom of the chocolate crust. Sprinkle with the chopped pecans. Refrigerate.
• 2. In a saucepan, mix together the 2 packages of chocolate pudding mix and the milk. Cook and stir, as directed on the package, to a full boil. Cool 5 minutes, stirring twice.
• 3. Pour slightly cooled pudding into the chocolate crust. Place plastic wrap on the surface of the pudding (to avoid a "skin") and refrigerate for 3 hours.
• 4. Remove the plastic wrap and garnish with whipped cream, additional caramel topping, and pecan pieces, as desired. Refrigerate leftovers.

CHOCOLATE-GLAZED TURTLE PIE

Steps:

• Spread caramel topping onto bottom of crust. Reserve 10 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; pour into crust. Refrigerate 2 hours or until firm.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 min. before serving.

CHOCOLATE TURTLE PIE

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use. Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours. Top with cool whip, remaining nuts, and caramel topping just before serving.

TURTLE PIE WITH CHOCOLATE GLAZE

Steps:

• Spread caramel topping onto bottom of crust. Reserve 8 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; pour into crust. Refrigerate 2 hours or until firm.
• Microwave chocolate squares and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Spread over pie. Top with reserved nuts(arranging one pecan half per slice). Let stand 10 min. before serving.

CHOCOLATE-GLAZED TURTLE PIE

Steps:

• SPREAD caramel topping onto bottom of crust. Reserve 10 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.
• BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; pour into crust. Refrigerate 2 hours or until firm.
• MICROWAVE chocolate squares and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 min. before serving.

CHOCOLATE TURTLE PIE

Steps:

• 1. In medium bowl stir together eggs, sweetened condensed milk, margarine or butter and vanilla. Stir in pecans and chocolate morsels.2. Place crust on baking sheet. Pour pecan mixture into crust. Bake on baking sheet at 350°F for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack for 1 hour.3. Drizzle with ice cream topping. Store in refrigerator.