No Bake Turtle Pie

5 from 1 vote

This no bake turtle pie is super easy to make. It has a graham cracker crust, pecan salted caramel, chocolate pie filling, Truwhip whipped cream with pecans, chocolate, and salted caramel drizzle.

Prep Time1

Cook Time10

Chilling Time6

Total Time7 10

Servings: slices

Calories: 526kcal

Author: Stephanie Rutherford

Ingredients

Salted Caramel

1 cup White granulated sugar
5 tablespoon Unsalted butter room temperature cubed
½ cup Heavy cream room temperature
1 teaspoon Salt
½ teaspoon Pure vanilla extract
1 tablespoon All-purpose flour
½ cup Chopped pecans

Graham Cracker Crust

2 cups Graham cracker crumbs about 1 packet of graham crackers
¼ cup Brown sugar packed light or dark
6 tablespoon Unsalted butter melted

Chocolate Pie

8 oz Cream cheese room temperature
1 ½ cups Powdered sugar sifted
½ cup Unsweetened cocoa powder sifted
1 cup Heavy cream cold
2 tablespoon Powdered sugar
½ teaspoon Pure vanilla extract

Chocolate Ganache

¼ cup Heavy cream
½ cup Semi-sweet chocolate chips
⅓ cup Chopped pecans
¾ container Truwhip cold

US Customary - Metric

Instructions

Salted Caramel

In a medium saucepan, melt the sugar. Use a metal whisk to stir the sugar. It will clump up at first. Whisk until every sugar crystal is melted. Then, let it sit until it turns an amber color. This usually takes less than 30 seconds. Take off heat.
Add in half of the cubed butter and stir until butter is melted. It will bubble up. Add in the rest of the butter and stir until completely combined. Add in half of the heavy cream and stir. It will also bubble up. Then, add in the rest of the heavy cream and stir.
Add in salt and vanilla and stir. Pour caramel into a glass container. Allow it to cool completely before using. Keep covered once room temperature.

Graham Cracker Crust

Preheat the oven to 350°F. Spray a 9 inch pie pan with baking non-stick spray.
Blend graham crackers into a fine crumb using a food processor. Blend the crumbs, brown sugar, and melted butter in a small bowl using a fork. Pour crumbs into the pie dish.
Press the crust with your fingers up the sides of the pan and across the bottom. Use the bottom of a measuring cup to compact the crust.
Bake for 10 minutes.
Whisk together 1 cup of caramel, pecans, and flour in a separate bowl. Pour the caramel over the baked crust. Place pie in the freezer while you make the pie filling.

Chocolate Pie

Freeze a metal bowl and whisk attachment for 10 minutes. This makes it easier to whip up the heavy cream.
In a separate bowl, beat the cream cheese using a hand mixer on high for 1 minute. Then, add in the sifted powdered sugar and cocoa powder. Mix on low until just combined, then mix on high until smooth.
Using the cold bowl, pour in the heavy cream, powdered sugar, and vanilla. Beat on medium-high until medium peaks form. Pour the whipped cream into the chocolate bowl.
Use a rubber spatula to gently fold the whipped cream into the chocolate. This will take a few minutes until it is fully combined. It should have a silky texture. Spread pie filling over the salted caramel.
Cover the pie with tented foil. Chill for at least 6 hours or overnight.

Chocolate Ganache

Pour chocolate chips in a bowl and set aside. Heat the heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.
Use a rubber spatula to stir chocolate until smooth and glossy. Drizzle chocolate over the top of the pie. Then, drizzle salted caramel over the pie and top with half of the chopped pecans.
Top with the Truwhip whipped cream. Use the back of the spoon to create swirled texture. Top with more chocolate and salted caramel drizzle and pecans.

Notes

Make sure all ingredients marked room temperature get pulled out 2 hours before baking.

For the salted caramel, you can chill the caramel quickly in the freezer for 20 minutes.

Nutrition