Chocolate Turtle Pie

If you were to crown one dessert to name king of all sinful and decadent, this Chocolate Turtle Pie would take the cake…or pie. It’s layered starting with an Oreo pecan crust, homemade caramel sauce dotted with chopped pecans, chocolate mousse, drizzled with caramel syrup and chocolate ganache, then piped with homemade whipped cream.

It sounds like a mouthful, but I promise…It’s the best kind!

Why You’ll Love This Recipe

• Oreo Pecan Crust- I added in a little extra texture to the traditional Oreo crust we all love. Want to make a traditional Oreo crust instead? No worries! I added in ingredients and instructions to make that as well.
• Homemade caramel sauce- I tested two pies, one with store-bought caramel syrup, and the other with homemade caramel sauce. The homemade version was a clear winner, with a creamy texture and not-so over the top sweetness you get from its store-bought counterpart.
• Chocolate Mousse- I used bittersweet Ghiradelli chocolate, mixed with unsalted butter to make a smooth and rich chocolate ganache. It’s then folded into whipped cream, creating a light, but decadent dark chocolate mousse.
• Drizzle- For the drizzle, I used caramel syrup and chocolate sauce(you can also set aside a little of the homemade caramel sauce for this instead and make a thin chocolate ganache). You can leave this part out all together if you’d like.
• Homemade whipped cream– I’ve linked you to my recipe here (just leave out the gelatin). You’ll want to make two batches- one for the mousse and one to pipe or spread on top of the pie. It takes about 5 minutes to whip up!
• No bake- This chocolate turtle pie is a no-bake recipe and sets pretty quickly. No need to chill for 8 hours before eating! The only baking is with the Oreo crust for 10 minutes.

What You’ll Need

Oreo Pecan Crust

• 1 1/4 cup Oreo crumbs (with the filling, about 16 Oreos)
• 1/2 cup crushed pecans
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter

Caramel Sauce

• 20 caramels
• 1/3 cup heavy whipping cream
• 1/2 cup chopped pecans (plus extra for sprinkling on top)

Chocolate Mousse

• 6 oz chocolate baking bar, chopped (I used Ghiradelli). You’ll need one full bar plus half of another one.
• 3 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Whipped Cream

• 1 cup heavy whipping cream, cold
• 1/4 cup powdered sugar

How to Make Chocolate Turtle Pie

Oreo Pecan Crust

• Preheat oven to 350 degrees F (180 C).
• In a food processor (I highly recommend using one…the Ziploc bag and rolling pin method takes ages), blitz about 16 Oreos, including the cream (do not use double-stuf).
• Then you will blitz the pecans finely.
• Place 1 1/4 cup of crushed Oreos (packed) and 1/2 cup crushed pecans into a mixing bowl, then add 2 tbsp granulated sugar.
• Melt 6 tbsp unsalted butter, then pour into Oreo mixture. Mix well until the Oreo mixture is completely covered. You should be able to pinch the mixture, and it will flatten out and stick together.
• In a 9 inch pie dish , pour in the Oreo mixture, then spread out using your fingers. I like to start out pressing the sides first, then working my way into the middle (press firmly).
• Bake for 10 minutes, then set aside.
• *Note- It will puff up in the middle when you take it out. While it’s still hot, you can take a spatula and gently press down a little.

Alternative- Traditional Oreo Crust

• 2 cups Oreos, packed, and filling included
• 6 tbsp unsalted butter
• Follow the same instructions as above.

Caramel Sauce

• In a microwave safe mixing bowl, unwrap 20 caramels and place into the bowl. Add in 1/3 cup heavy whipping cream.
• Microwave in 30 second intervals, mixing well each time. It will take a bit to get it fully incorporated, so don’t get discouraged if it doesn’t come together right away.
• *Note- after the first 30 seconds, with a fork, start smashing the caramels in to get it melted some, then microwave another 30 seconds, start mixing together more, etc. I would suggest using a fork for this instead of a whisk.
• Chop 1/2 cup of pecans, then add into the caramel sauce, and mix it in.
• Pour into the bottom of the crust, then place into the refrigerator.

Chocolate Mousse

• Roughly chop 6 oz bittersweet baking chocolate (1 full plus 1/2 bar, I used Ghiradelli) and place into a microwave safe mixing bowl.
• Add 3 tbsp of butter to the chocolate, then microwave in 30 second intervals, mixing each time until well incorporated. Then set aside to cool down (you do not want to add warm/hot ganache to the whipped cream).
• In a stand mixer with whisk attachment (or electric hand mixer), pour in 1 cup of cold heavy whipping cream and beat on medium speed until soft peaks form.
• Add in 1/4 cup powdered sugar, then beat on medium high until it reaches stiff peaks.
• After the chocolate ganache has cooled down, add to the whipped cream, folding in gently with a spatula. Keep folding until it’s well incorporated and the white streaks are gone.
• Spread into the pie crust over the caramel mixture, then place back into the refrigerator.

Whipped Cream

• Repeat the process for the whipped cream under the chocolate mousse section.
• *Note- I like to place the mixing bowl and whisk attachment in the freezer for about 10 minutes first to make sure everything is very cold.
• Once the whipped cream is done, you can pipe it around the edges as seen in the photo below, or you can spread it over the top if you’d like.

Tips and Tricks

• If you don’t want to use homemade caramel sauce or homemade whipped cream, you can definitely substitute store-bought caramel syrup and Cool Whip. Cool Whip works absolutely fine (I’ve tested it), but I do highly suggest making the caramel sauce! It’s pretty easy, and it also tastes a lot better.
• Given the addition of pecans in the crust, I added a couple tablespoons of sugar because it helps to add as a binder when baking. This helped a lot in keeping the crust together and not crumble apart.
• Make sure to refrigerate the pie crust with the caramel sauce inside before adding the chocolate mousse. It firms up more, keeping it from spreading around along with the mousse.
• Make sure the ganache is cooled down but still in its liquid form. You don’t want to mix hot or warm ganache with cold whipping cream, allowing it all to melt. Adversely, you don’t want to cool down the ganache to the point where it has firmed up, making it hard to blend into the whipped cream.

Storing

This chocolate turtle pie needs to be kept refrigerated, and will keep up to about 5 days. It can also be frozen for later, given you do not add the whipped cream on top. Thaw in the refrigerator overnight, then make the whipped cream.

Frequently Asked Questions

Chocolate Turtle Pie

5 from 1 vote

If you were to crown one dessert to name king of all sinful and decadent, this Chocolate Turtle Pie would take the cake…or pie. It's layered starting with an Oreo pecan crust, homemade caramel sauce. dotted with chopped pecans, chocolate mousse, drizzled with caramel syrup and chocolate ganache, then piped with homemade whipped cream.

Print Recipe Pin Recipe

Prep Time:1 hour hr

Cook Time:0 minutes mins

Chill Time:1 hour hr

Total Time:2 hours hrs

Course: Dessert, party

Cuisine: American

Keyword: Chocolate turtle pie, no bake pie, no bake turtle pie, turtle pie

Servings: 8 People

Calories: 280kcal

Author: Ally

Equipment

• 1 Food Processor
• 1 Stand mixer or electric hand mixer
• 1 9 inch pie dish

Ingredients

Oreo Pecan Crust

• 1 1/4 cup Oreo crumbs, packed about 16 Oreos
• 1/2 cup crushed pecans
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter

Caramel Sauce

• 20 caramels
• 1/3 cup heavy whipping cream
• 1/2 cup chopped pecans plus extra for sprinkling on top of the pie

Chocolate Mousse

• 6 oz bittersweet baking chocolate (I used Ghiradelli) One full bar plus half of another one
• 3 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Whipped Cream

• 1 cup heavy whipping cream cold
• 1/4 cup powdered sugar

Instructions

Oreo Pecan Crust

• Preheat oven to 350 degrees F (180 C).
• In a food processor (I highly recommend using one…the Ziploc bag and rolling pin method takes ages), blitz about 16 Oreos, including the cream (do not use double-stuf).
• Then you will blitz the pecans finely.
• Place 1 1/4 cup of crushed Oreos (packed) and 1/2 cup crushed pecans into a mixing bowl, then add 2 tbsp granulated sugar.
• Melt 6 tbsp unsalted butter, then pour into Oreo mixture. Mix well until the Oreo mixture is completely covered. You should be able to pinch the mixture, and it will flatten out and stick together.
• In a 9 inch pie dish , pour in the Oreo mixture, then spread out using your fingers. I like to start out pressing the sides first, then working my way into the middle (press firmly).
• Bake for 10 minutes, then set aside.
• *Note- It may puff up in the middle after you take it out of the oven. While it's still hot, you can take a spatula and gently press down a little.

Caramel Sauce

• In a microwave safe mixing bowl, unwrap 20 caramels and place into the bowl. Add in 1/3 cup heavy whipping cream.
• Microwave in 30 second intervals, mixing well each time. It will take a bit to get it fully incorporated, so don't get discouraged if it doesn't come together right away.
• *Note- after the first 30 seconds, with a fork, start smashing the caramels in to get it melted some, then microwave another 30 seconds, start mixing together more, etc. I would suggest using a fork for this instead of a whisk.
• Chop 1/2 cup of pecans, then add into the caramel sauce, and mix it in.
• Pour into the bottom of the crust, then place into the refrigerator.

Chocolate Mousse

• Roughly chop 6 oz bittersweet baking chocolate (1 full plus 1/2 bar, I used Ghiradelli) and place into a microwave safe mixing bowl.
• Add 3 tbsp of butter to the chocolate, then microwave in 30 second intervals, mixing each time until well incorporated. Then set aside to cool down (you do not want to add warm/hot ganache to the whipped cream).
• In a stand mixer with whisk attachment (or electric hand mixer), pour in 1 cup of cold heavy whipping cream and beat on medium speed until soft peaks form.
• Add in 1/4 cup powdered sugar, then beat on medium high until it reaches stiff peaks.
• After the chocolate ganache has cooled down, add to the whipped cream, folding in gently with a spatula. Keep folding until it's well incorporated and the white streaks are gone.
• Spread into the pie crust over the caramel mixture, then place back into the refrigerator.

Whipped Cream

• In a stand mixer with whisk attachment (or electric hand mixer), pour in 1 cup of cold heavy whipping cream and beat on medium speed until soft peaks form.
• Add in 1/4 cup powdered sugar, then beat on medium high until it reaches stiff peaks.
• Once the whipped cream is done, you can pipe it around the edges, or you can spread it over the top if you'd like.
• *Note- I like to place the mixing bowl and whisk attachment in the freezer for about 10 minutes first to make sure everything is very cold.

Notes

• If you don’t want to use homemade caramel sauce or homemade whipped cream, you can definitely substitute store-bought caramel syrup and Cool Whip. Cool Whip works absolutely fine (I’ve tested it), but I do highly suggest making the caramel sauce! It’s pretty easy, and it also tastes a lot better.
• Given the addition of pecans in the crust, I added a couple tablespoons of sugar because it helps to add as a binder when baking. This helped a lot in keeping the crust together and not crumble apart.
• Make sure to refrigerate the pie crust with the caramel sauce inside before adding the chocolate mousse. It firms up more, keeping it from spreading around along with the mousse.
• Make sure the ganache is cooled down but still in its liquid form. You don’t want to mix hot or warm ganache with cold whipping cream, allowing it all to melt. Adversely, you don’t want to cool down the ganache to the point where it has firmed up, making it hard to blend into the whipped cream.
• If you want to use a traditional Oreo crust instead, I have listed the ingredients and instructions under the Instructions heading in the blog post.

Loved This Recipe?

Here are some other recipes I think you’ll love as well!

• Pistachio Cake (with almond glaze)
• No-bake Pumpkin Cheesecake
• Italian Lemon Ricotta Pie
• Pineapple Tarte Tatin

I’d love to see what you made! If you made this, tag me on Instagram at @rebelspatula , and please be sure to leave a review! 🙂

Love,

Ally