Pecan cheesecake pie masterfully blends the creamy tanginess of cheesecake with the gooey, nutty richness of pecan pie, offering a multi-layered dessert that delights with every bite.
Pecan cheesecake pie masterfully blends the creamy tanginess of cheesecake with the gooey, nutty richness of pecan pie, offering a multi-layered dessert that delights with every bite.
Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe! I’m hitting you with this…
Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe!
I’m hitting you with this chocolate turtle pie today, and it is beyond insane with so many amazing flavors! It has a layer of pecan caramel topped with a rich and fudgy ganache. It’s finished with just a sprinkling of sea salt, and all of it sits on a no-bake chocolate cookie crust.
It’s part tart, part pie, and downright decadent! The best part is that it’s EASY. It’s got it all – crunchy nuts, gooey caramel, fudgy ganache and it’s completely no bake! Looking for a new pie to try? This is it!
Ingredients Needed
Oreo Cookies: Crush them in a food processor until you get fine crumbs. You don’t need to remove the filling. This is to make the Oreo Cookie Crust.
Butter: Use melted unsalted butter to make the crust.
Caramels: You can use Werther’s Chewy Caramels or Kraft caramel squares. If using Werther’s, be sure to get chewy, not soft, caramels.
Heavy Whipping Cream: You will need some for the caramel filling and the ganache; no substitutions.
Pecans: Chopped toasted pecans are going to be mixed with the caramel.
Chocolate Chips: Dark or semi-sweet chocolate chips work best, but milk chocolate chips may be used.
How to Make a Turtle Pie Recipe
Stir Oreo crumbs and melted butter with a fork, then press into a 10-inch tart pan or 9-10 inch springform pan or pie pan (either can be used).
Add cream to caramels – melt in microwave until smooth.
Fold chopped pecans into the melted caramel.
Place the caramel mixture over the crust in pan. Chill to set a bit.
Add hot heavy cream to chocolate chips. Let sit 30 seconds then whisk until smooth. (I heat the cream over medium heat until just before it bubbles.)
Pour ganache over caramel mixture and chill to set.
Expert Tips
I like to use a springform pan for this recipe. The removable sides make it easy to serve and slice the pie, especially if you’re taking it somewhere and don’t want to lose the pie plate. But, if you have a tart pan with a removable base or a regular old 9″ pie plate, they work well, too.
For the caramel filling, look for Werther’s chewy caramels or Kraft caramel squares. Both are great for this recipe but don’t use soft caramels (it won’t set properly).
For the ganache, I recommend using high-quality chocolate chips. They make all the difference!
Feel free to drizzle with more caramel or even whipped cream!
Storing Pie
Store pie loosely covered with plastic wrap in the refrigerator. It will slice and serve easiest room temperature. You can freeze in an airtight container for several months.
Salted Caramel Pecan Chocolate Pie (Turtle Pie) has an Oreo crust, a salted caramel pecan layer, and a thick chocolate ganache layer topped with sea salt! This pie is the epitome of decadence!
8ounceschewy caramels, unwrapped (Werther's Chewy or Kraft squares)
1 ¼cup(288ml) heavy whipping creamdivided
½teaspoonkosher Salt
1cupchopped pecanstoasted (see note)
2cups(340g) dark or semi-sweet chocolate chips
Sea Saltcoarse for finishing
Instructions
Spray bottom and sides of a 9” springform pan with nonstick cooking spray. You can also use a 9” tart pan (with removable bottom) or a 9” pie plate.
Stir Oreo crumbs and melted butter with a fork, then press into the bottom and 1” up the sides of the pan. (If using a tart pan or pie plate, press the crumbs all the way up the sides.) Chill until ready to fill.
Place caramels and 4 tablespoons heavy whipping cream in a medium bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until the mixture is smooth. Stir in salt to taste, then pecans, then spread evenly in the bottom of the pan.
Place chocolate chips and remaining 1 cup heavy whipping cream in a large bowl. Heat on high power for about 1 minute 15 seconds, then whisk until the chocolate has melted and the mixture is smooth. Spread evenly on top of the caramel layer.
Sprinkle the top with coarse sea salt and chill until set, about 2 hours. Store in refrigerator. Let sit on the counter for 10 minutes before serving. If you’re using a springform pan or tart pan with removable base, remove the base from the sides while the pie is cold.
Notes
Be sure not to use soft caramels – use either chewy Werthers or Kraft squares or bits.
The Pecan Pie Bars taste exactly like a pecan pie but they’re in cookie bar form with a shortbread crust. Creamy and crunchy and perfectly sweet – they’re the perfect dessert when you want to serve something easier than pie! Easy Pecan Pie Bars Recipe Pecan Pie Bars incorporate all the elements of your typical…
The Pecan Pie Bars taste exactly like a pecan pie but they’re in cookie bar form with a shortbread crust. Creamy and crunchy and perfectly sweet – they’re the perfect dessert when you want to serve something easier than pie!
Easy Pecan Pie Bars Recipe
Pecan Pie Bars incorporate all the elements of your typical classic pecan pie: a crunchy buttery shortbread crust, soft and creamy filling, and crunchy pecans. The shortbread crust is a game changer for pecan bars – plus pie bars are so much easier to serve than regular pie.
Makes a big batch – a 9×13-inch pan makes a ton of pecan pie bars
The soft and gooey pecan pie filling is exactly what you love about pecan pie
The crust is thick and crunchy and the perfect pairing to the sweet filling
Ingredients Needed
Unsalted Butter: You’ll need butter for the crust and the filling
Eggs: The eggs give the filling it’s creamy filling
Dark Corn Syrup: This is super important in pecan pie. Corn syrup is what makes the gooey center – you can substitute light corn syrup if that’s all you have.
Pecans: Can’t have pecan pie without pecans! These will be chopped.
Variations
You could also make the filling of my brown sugar pecan pie instead – that doesn’t have corn syrup.
Add 1 cup of chocolate chips for a chocolate pecan pie by sprinkling them over the crust before pouring on the filling.
How to make these Pecan Pie Bars
Add butter, flour, sugar, and salt to a very large mixing bowl and mix on medium speed until crumbly. It will become evenly sized crumbs that compact when you press them together. This will take longer with a hand mixer than with a stand mixer.
Press mixture into the the bottom of the pan (9×13-inch baking dish). Bake for 20 minutes.
Meanwhile, stir or whisk together melted butter, eggs, sugar, corn syrup, salt and pecans.
Pour pecan mixture evenly over the top of the crust. Bake an additional 15-20 minutes, or until slightly puffed and slightly jiggly.
Expert Tips
If you have a stand mixer, I would recommend using it to mix the crust – it will take less time than a hand mixer. It will be very crumbly when it’s done mixing.
I recommend lining your pan with aluminum foil or parchment paper for easy removal – these can get sticky around the edges and might be hard to remove without the liner.
As always, I recommend using a metalpan for baking the bars in.
You know pecan pie is done when it’s puffed and no longer wet looking and only slightly jiggles when you tap the pan.
Storage
Cool completely before slicing into squares. Store in an airtight container for up to 3 days or place in the freezer for up to 3 months.
You do not need to refrigerate them, but keep them in an airtight container to ensure longevity.
FAQ
How do you know pecan pie is done?
When they are lightly golden! You can also stick them with a toothpick–if it comes up clean then they are done!
Can you make pecan pie bars in advance?
You can make them up to several months in advance and freeze them so these are a great make ahead dessert.
Can I double the recipe?
You can easily double the recipe by just multiplying everything by 2 and using two 9×13 baking pans.
Can I make pecan pie bars without corn syrup?
I’ve made pecan pie without corn syrup – instead it uses brown sugar and milk – that’s called brown sugar pecan pie and you can find the recipe on my site by searching using the little magnifying glass on the right.
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Add butter, flour, sugar, and salt to a very large mixing bowl and mix on medium speed until crumbly. It will become evenly sized crumbs that compact when you press them together. This will take longer with a hand mixer than with a stand mixer.
Press into the bottom of prepared pan. Bake for 20 minutes (the edges should be light golden and the top should no longer be glossy).
Meanwhile, whisk together melted butter, eggs, sugar, corn syrup, salt and pecans.
Pour pecan mixture evenly over the top of the crust. Bake an additional 15-20 minutes, or until slightly puffed and slightly jiggly.
Cool completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Video
Notes
If you have a stand mixer, I would recommend using it to mix the crust – it will take less time than a hand mixer. It will be very crumbly when it’s done mixing.
When you are mixing your first ingredients the mixture should resemble course crumbs that you will then pack together to make your bars!
As always, I recommend using a metal pan for baking the bars in.
You know pecan pie is done when it’s puffed and no longer wet looking and only slightly jiggles when you tap the pan.
Cool completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Butterscotch brownies offer a perfect blend of caramel-rich sweetness, nutty texture, and butterscotch charm in every bite, making them an easy-to-love dessert for all occasions.
Butterscotch brownies offer a perfect blend of caramel-rich sweetness, nutty texture, and butterscotch charm in every bite, making them an easy-to-love dessert for all occasions.
Learn how to make my edible cookie dough recipe without eggs, so it’s safe to eat! My favorite chocolate chip cookie dough that you can customize with chocolate chips, nuts, or sprinkles to make it your own with simple ingredients! Done in under 15 minutes! Raw Cookie Dough That’s Safe to Eat Are you a…
Learn how to make my edible cookie dough recipe without eggs, so it’s safe to eat! My favorite chocolate chip cookie dough that you can customize with chocolate chips, nuts, or sprinkles to make it your own with simple ingredients! Done in under 15 minutes!
Raw Cookie Dough That’s Safe to Eat
Are you a cookie dough fan? I certainly am – especially when it’s eggless cookie dough I can eat by the spoonful! This is an easy 15-minute recipe, and you can customize it with all of your favorite add-ins. It’s my favorite chocolate chip cookie recipe without baking soda, no eggs, and heat-treated flour!
Ingredients Needed
Butter: for this recipe I use softened unsalted butter, but you can use salted butter and omit the addes salt.
Sugar: just like my favorite cookies, we are using a combination of granulated and light brown sugar
Milk: this is used for binding in place of egg
All-purpose flour: if you don’t want to eat raw flour, did you know you can bake flour for putting in edible cookie dough? Heat treated flour is pasteurized and safe to eat raw.
Your favorite add-ins, like semi-sweet chocolate chips – see below for ideas.
Click to see the recipe card below for full ingredients & instructions!
How to Pasteurize Flour
Just like how raw eggs can be full of harmful bacteria like salmonella, flour can also harbor bacteria. To make it safe to eat raw, you just need to toast it in the oven. You can pasteurize it by baking it on a baking sheet for 5 minutes at 350°F. Read my post about how to pasteurize flour here.
How to Make Edible Cookie Dough
The process is just like making regular cookie dough that you bake. Cream the butter and sugar until it’s light and fluffy.
Mix in the salt, vanilla, and milk.
Once the mixture is smooth, add the flour and then mix in your add-ins.
To serve it, you can scoop it like ice cream and serve it in bowls. Or, serve it in one bowl as a dip.
Cookie Dough Mix-Ins
White chocolate chips, peanut butter chips, or butterscotch chips
Make chocolate chip cookies with basic chocolate chips or mini chocolate chips, dark chocolate chips or even white chocolate.
Nuts – basically any chopped nuts that you like!
M&Ms – M&M cookies are great, so is cookie dough with them (or a mini m&m cookie dough)!
Chopped candy like chocolate bars, chocolate mints, or other candy you like
Chopped pretzels for a salty-sweet treat
Mini marshmallows or raisins
Sprinkles
For this recipe, you can add up to 1 ½ cups of add-ins that you like. Feel free to mix and match to create your own unique edible cookie dough.
Want to use this cookie dough to make your favorite ice cream flavor? Scoop little balls of dough, chill it, then stir it into homemade ice cream.
Storage
Store leftover edible cookie dough in the refrigerator for up to four days. Just keep it in an airtight container. You can also put it in the freezer for a few months.
FAQs
Can you bake edible cookie dough?
Technically you can, but it won’t be like a cookie if you do. Without eggs and baking soda, it won’t bake properly.
How do you leave eggs out of dough to eat it?
Substitute milk for the eggs to make cookie dough safe to eat.
Is it safe to eat raw flour?
To be totally safe, I recommend baking flour first before adding it to your cookie dough. It only takes five minutes, and it will kill any bacteria that are in the raw flour.
This Edible Cookie Dough is the best! Safe to eat and you can customize it with all kinds of add-ins to make it your own – serve it as a dip or just eat it by the spoonful!
Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe! I’m hitting you with this…
The Pecan Pie Bars taste exactly like a pecan pie but they’re in cookie bar form with a shortbread crust. Creamy and crunchy and perfectly sweet – they’re the perfect dessert when you want to serve something easier than pie! Easy Pecan Pie Bars Recipe Pecan Pie Bars incorporate all the elements of your typical…
