Salted Caramel Turtle Pie

Desserts

Description

Indulge in a show-stopping dessert that layers rich flavors and textures. This Salted Caramel Turtle Pie features a buttery Oreo cookie crust, a generous layer of toasted pecans, a velvety smooth chocolate ganache, and a luscious homemade salted caramel. It's the ultimate holiday treat that promises to impress!

⏱️ Prep 30 minutesm

🔥 Cook 25 minutesm

⏰ Total 5 hours 30 minutesm

🍽️ Servings 8

📊 Difficulty Medium

🌍 Cuisine American

The Story

Few desserts capture the indulgent spirit of American baking quite like the Salted Caramel Turtle Pie. A buttery crust cradling layers of rich chocolate ganache, luscious salted caramel, and crunchy toasted pecans, each bite is a symphony of sweet, salty, and nutty – a decadent dance that leaves you craving more. Yet, beyond its irresistible flavor, there’s a curious question that often lingers: why "Turtle"? This isn’t merely a whimsical name; it's a direct nod to a beloved American candy, and to truly appreciate this pie's legacy, we must journey back to the early 20th century, to a time when ingenuity and a knack for marketing created an enduring culinary icon.

Our story begins not with a pie, but with a humble candy, born in Chicago in 1916. It was here, at the DeMet's Candy Company, that a group of candy makers stumbled upon a confectionary marvel. Picture this: a bustling factory floor, the air thick with the scent of melting chocolate and simmering caramel. Legend has it that as these artisans experimented with pouring creamy caramel and rich chocolate over clusters of pecans, they noticed something intriguing. The way the molten chocolate flowed and pooled around the nut clusters naturally formed a distinctive, lumpy shape – remarkably reminiscent of a turtle, shell and all. This serendipitous discovery led to an immediate hit. They christened their creation 'Turtles' – 'DeMet’s Original Turtles' – and with that simple, memorable name, a classic was born. These bite-sized delights, packaged in their distinctive green and white boxes, quickly became a beloved staple, synonymous with quality and a taste of pure Americana.

For decades, the Turtle candy reigned supreme, a go-to treat for special occasions and everyday indulgences. But as America's culinary landscape evolved, so too did the ambition of its bakers. It was only a matter of time before the iconic flavor profile – the harmonious trio of chocolate, caramel, and pecans – transitioned from a portable candy to a grander dessert spectacle: the Turtle Pie. Home cooks, restaurateurs, and pastry chefs, inspired by the candy's popularity, began layering these beloved components into pie shells, adding new dimensions of texture and richness. The pie format allowed for more generous helpings of each element, creating a truly show-stopping dessert. The "salted caramel" twist is a more modern, yet equally brilliant, adaptation, adding a sophisticated counterpoint to the sweetness and elevating an already perfect classic into a contemporary masterpiece. Today, the Salted Caramel Turtle Pie stands as a testament to culinary evolution, a delicious homage to a century-old candy, proving that some flavor combinations are simply timeless, enduring across generations and formats, always bringing joy to the table.

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
In a medium bowl, combine the finely crushed Oreo cookie crumbs and melted butter. Mix until well combined and the crumbs are moistened.
Press the crumb mixture evenly into the bottom and up the sides of the prepared pie plate. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack, about 30 minutes.
While the crust cools, toast the pecan halves (if desired): Spread pecans on a baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant. Let cool. Once the crust is cool, arrange the toasted pecan halves in an even layer over the bottom of the Oreo crust.
Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the ¾ cup heavy cream until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy. Stir in 1 teaspoon vanilla extract and a pinch of salt. Pour the ganache evenly over the pecans in the cooled pie crust. Refrigerate for 30 minutes to 1 hour, or until set.
Prepare the salted caramel: In a heavy-bottomed saucepan (preferably light-colored so you can see the caramel's color change), combine the granulated sugar and ¼ cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture turns an amber color, swirling the pan occasionally to ensure even cooking. This can take 8-12 minutes. Watch carefully, as it can burn quickly.
Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully and slowly pour in the ½ cup warm heavy cream (it will bubble up vigorously). Whisk until smooth. Add the cubed unsalted butter, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Whisk until the butter is fully incorporated and the caramel is smooth. Let the caramel cool in the pan for 10-15 minutes, stirring occasionally, until it has thickened slightly but is still pourable.
Pour the cooled caramel evenly over the set chocolate layer in the pie crust. Gently spread with a spoon or offset spatula if needed. Sprinkle with optional chopped pecans and flaky sea salt.
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow all layers to set completely. For the cleanest slices, let the pie sit at room temperature for 15-20 minutes before serving.

Nutrition

Calories 550

Protein 6g

Carbs 65g

Fat 38g

Notes

For best results, use good quality chocolate and butter. When making the caramel, avoid stirring after the sugar dissolves to prevent crystallization; only swirl the pan. If the caramel seizes, return it to low heat and whisk gently until it smooths out. This pie can be made a day in advance. Store leftover pie covered in the refrigerator for up to 3-4 days.

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