Praline Turtle Pie Recipe – The Girl Who Ate Everything

Praline Turtle Pie has layers of caramel, pecans, and chocolate. So easy and decadent. This would be an easy pie for Thanksgiving or any dessert.

PRALINE TURTLE PIE

This Praline Turtle Pie is surprising delightful for how simple it is. Obviously you have to like nuts because it’s pretty much a nut pie.

And depending on what’s going on in pecan farmland you may or may not have to sell your first born to get the 3 1/2 cups of pecans called for in this pie.

Right now pecans aren’t that expensive. This pie has pecans, caramel, and chocolate in pie crust. Simple but seriously good.

HOW TO MAKE THIS

1. Preheat oven to 450 degrees.
2. Unroll pie crust onto a 9″ pie pan or tart pan that has been sprayed with cooking spray.
3. Bake for 10-12 minutes or until light golden brown. Cool on a wire rack.
4. In a large saucepan, combine caramels and 1/2 cup cream and cook over medium-low heat until caramels are melted (you can also do this in 30 second intervals in the microwave). Stir in pecans and quickly spread filling evenly into crust.
5. In a microwave safe bowl add the chocolate chips and butter. Microwave in 30 second increments until smooth and melted, stirring in between. Using a fork, drizzle pecans with melted chocolate.
6. Refrigerate for 30 minutes or until set. You must serve with whipped cream! It cuts the sweetness and makes the pie.

Promise me you’ll eat it with a dollop of fresh whipped cream. It completely makes it a full bodied taste sensation.

OTHER PIE RECIPES:

Praline Turtle Pie

This Praline Turtle Pie has layers of caramel, pecans, and chocolate. So easy and decadent.

• 1 refrigerated pie crust or homemade pie crust
• 36 caramels, (about 11 ounces)
• 1/2 cup heavy whipping cream
• 3 1/2 cups pecan halves
• 1/2 cup semisweet chocolate chips
• 2 tablespoons butter

• Preheat oven to 450 degrees.

• Unroll pie crust onto a 9″ pie pan or tart pan that has been sprayed with cooking spray.

• Bake for 10-12 minutes or until light golden brown. Cool on a wire rack.

• In a large saucepan, combine caramels and 1/2 cup cream and cook over medium-low heat until caramels are melted (you can also do this in 30 second intervals in the microwave). Stir in pecans and quickly spread filling evenly into crust.

• In a microwave safe bowl add the chocolate chips and butter. Microwave in 30 second increments until smooth and melted, stirring in between. Using a fork, drizzle pecans with melted chocolate.

• Refrigerate for 30 minutes or until set. You must serve with whipped cream! It cuts the sweetness and makes the pie.

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!