No-Bake Turtle Pie with a Chocolate Caramel Sauce
No-Bake Turtle Pie starts with a layer of gooey chocolate caramel sauce that's topped with a creamy peanut butter filling and then drizzled with more caramel sauce. With an Oreo crust base, it's easy to assemble before it spends time time in the fridge. This rich and creamy dessert won't take up time in the oven and will hold it's shape when sliced.
Servings 8
Calories 769kcal
Ingredients
Crust
- 16 Oreos
- 4 tablespoons melted butter
Sauce
- 1 cup sugar
- ⅓ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 ounces dark or semi-sweet chocolate chopped
- 1 tablespoon butter
- ½ cup pecans finely chopped
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Filling
- 8 ounces cream cheese room temp
- 2 tablespoons butter room temp
- 1 cup marshmallow cream (7 ounce jar)
- ½ cup heavy cream
- ½ cup smooth peanut butter
Instructions
- Preheat oven to 325º. Lightly butter a 9 inch pie plate
- Crust: Add Oreos to a food process and process until finely ground. Add melted butter and process just to incorporate, with 3-4 pulses. Place in the pie plate and evenly spread it on the bottom and sides using a flat bottom dry measuring cup to pat it into place. Bake for 13 minutes. Let cool on a wire rack.
- Sauce: Add sugar, water and corn syrup to a saucepan and bring to a boil over medium-high heat. Cook without stirring for 6-8 minutes until it is straw colored. Turn down the heat to medium low and continue to cook, swirling the pan occasionally until it turns an amber color, about 4-6 minutes. A thermometer should read 350º to 360º.
- Remove from the heat and stir in cream. Add chocolate and butter and let it sit for a minute then whisk until it’s smooth and the chocolate has melted. Stir in pecans, vanilla and salt. Let cool slightly.
- Pour 1 cup of the sauce into the baked pie crust and refrigerate until set and no longer liquid, about 1 hour. Reserve the rest for later.
- Filling: With a mixer, beat cream cheese and butter until smooth. Add marshmallow cream, peanut butter and cream and mix on high until light and fluffy, 3-5 minutes. Spoon into the pie crust on top of the layer of caramel, spread evenly with an offset spatula. Refrigerate until the filling is set, about 2 hours.
- Once the filling is firm to the touch, drizzle the remaining caramel mixture over the top. If it is too thick to pour, microwave it at 10 second intervals until it is pourable. Refrigerate for about 5 minutes to let the caramel set before cutting.
Notes
- Baking the crust will help the crumbs stay on the filling when cut. Another option is to refrigerate the crust for an hour before adding the caramel.
- You can use a store bought crust.
- This pie freezes well in an airtight container or covered in plastic wrap and the aluminum foil.
