No-Bake Turtle Pie

Caramel, pecans and chocolate come together in this delicious turtle pie. It’s no-bake with a delicious Oreo cookie crust and creamy caramel filling.

Ingredients:

• Caramel Sauce (Or Store Bought)*
• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into small cubes
• 1/2 cup heavy cream 33-35% MF
• 1/4 teaspoon salt

Oreo Crust:

• 25 Oreo cookies wafers and filling
• 4 tablespoons unsalted butter melted

Caramel Filling:

• 3/4 cup heavy cream or whipping cream
• 10 oz cream cheese* softened to room temperature
• 1/2 cup salted caramel* cooled fully
• 1/2 cup powdered sugar
• To Serve
• caramel sauce
• chocolate sauce or melted chocolate
• whipped cream
• pecans

Instructions:

1. Caramel Sauce* (or use store-bought)
2. Add the sugar to a medium saucepan over medium heat.
3. Whisk/stir the sugar constantly. It will first form clumps, then eventually the clumps will melt and you’ll end up with a smooth, amber-colored sauce.
4. Once all the sugar has completely melted and the sauce is smooth, carefully add in the chopped butter all at once and whisk until all the butter is melted. Be careful – the mixture will bubble up.
5. Remove the pan from the heat and immediately whisk in the cream until smooth.
6. Whisk in the salt.
7. Remove from the heat and cool fully before using in the pie.

Oreo Crust:

1. Add the Oreos (wafers and filling) to a food processor or high-powered blender and pulse until they’re fine crumbs. Or place in a ziploc bag and crush with a rolling pin.
2. In a small bowl, mix the crushed cookies with the melted butter.
3. Press the mixture into the bottom and up the sides of a 9-inch pie plate, pressing it down to form a crust. Place in the fridge as you make the filling.

Caramel Filling:

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. In a separate large bowl, beat the cream cheese until soft.
3. Mix in the caramel sauce (measure out 1/2 cup of the sauce you made) and powdered sugar until smooth and creamy. Note that the caramel must be 100% cooled before mixing it in.
4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until the mixture is smooth and even.
5. Spoon the caramel filling into the crust and smooth the top over.
6. Cover the pie and place in the fridge to set for at leat 6 hours. Optionally, freeze the pie for a frozen treat. I personally prefer the pie chilled in the fridge instead of frozen because I find it slices better and has a creamier texture.

Serving:

1. If you froze the pie, remove the pie from the freezer 1 hour before serving.
2. Drizzle the pie with additional caramel sauce and chocolate sauce (or melted chocolate).
3. Decorate the pie with whipped cream and add a few chopped pecans around the edges and/or sprinkle the top of the pie with chopped pecans.
4. Slice the pie using a sharp knife (such as a paring knife – not a table knife), being sure to slice all the way through the cookie crust.