Turtle Pie Creamy Caramel (Printer-Friendly)
Rich turtle pie with creamy caramel filling, Oreo crust, topped with whipped cream, chocolate, and pecans.
# The Ingredients You'll Need:
→ Oreo Crust
01 -
32 Oreo cookies
02 -
6 tbsp unsalted butter, melted (86g)
→ Filling
03 -
16 oz full-fat cream cheese, room temperature (452g)
04 -
½ cup caramel sauce (164g), recommended brand: Smucker’s
05 -
1 box instant vanilla pudding mix (3.4 to 3.9 oz)
06 -
1¼ cups heavy whipping cream (295ml)
07 -
8 oz Cool Whip, thawed (226g)
→ Whipped Cream
08 -
2 oz cream cheese, room temperature (57g)
09 -
½ cup powdered sugar (56g)
10 -
2 cups heavy whipping cream (473ml)
11 -
1 tsp vanilla extract
→ Topping
12 -
2 tbsp caramel sauce
13 -
2 tbsp melted chocolate or chocolate sauce
14 -
Pecans, chopped
# Step-by-Step Instructions:
01 -
Pulse Oreo cookies, including the cream filling, into fine crumbs using a food processor or blender. Combine the crumbs with melted unsalted butter in a mixing bowl until evenly mixed. Press the mixture firmly and evenly into a 9-inch glass pie pan, covering the bottom and sides.
02 -
Using a stand mixer or electric mixer in a large bowl, blend full-fat cream cheese and caramel sauce until smooth, about 1 minute. Add instant vanilla pudding mix and heavy whipping cream, then beat for 2 minutes without preparing the pudding mix as per box instructions; the mixture will thicken substantially. Gently fold in thawed Cool Whip on low speed until combined evenly. Spread filling over the prepared crust and refrigerate for 4 to 8 hours.
03 -
Chill a metal or glass mixing bowl and beaters in the freezer for 15 minutes. Remove and beat cream cheese with powdered sugar until creamy, about 1 minute. Add heavy whipping cream and vanilla extract, then beat on high speed for 4 to 5 minutes until stiff peaks form and the mixture holds shape.
04 -
Drizzle caramel sauce and melted chocolate alternately over the chilled filling. Pipe whipped cream around the pie’s edge and sprinkle with chopped pecans. Store refrigerated until serving.
# Extra Tips:
01 -
Refrigerate the pie for at least 4 hours to allow the filling to set for optimal texture.