Introduction

Turtle Pie is a luscious dessert that combines rich chocolate, creamy caramel, and crunchy pecans on a chocolate cookie crust. This no-bake pie is perfect for special occasions or whenever you crave a decadent treat with a delightful mix of textures and flavors.

Ingredients

28 Oreos
6 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
16 ounces cream cheese, room temperature
¾ cup caramel sauce
½ teaspoon pure vanilla extract
8 ounces Cool Whip
1 cup granulated sugar
6 tablespoons unsalted butter (for caramel sauce)
½ cup heavy cream (for caramel sauce)
⅛ teaspoon kosher salt (for caramel sauce)
¼ cup bittersweet chocolate, good quality
¼ cup heavy cream (for ganache)
½ cup toasted pecans
1 cup Cool Whip (for topping)
¼ cup caramel sauce (for topping)
8 maraschino cherries (optional)

Instructions

Step 1: Make the cookie crust by blending Oreos and kosher salt in a food processor until fine crumbs form. Pour in melted butter and mix on low for 10 seconds.
Step 2: Press the cookie mixture firmly into the bottom and sides of a pie dish. Chill in the refrigerator while preparing the filling.
Step 3: For the caramel filling, beat the cream cheese in a medium bowl for 1 minute until smooth.
Step 4: Add ¾ cup caramel sauce and vanilla extract, mixing on low until combined, then increase to medium-high speed and blend for another minute.
Step 5: Gently fold in 8 ounces of Cool Whip until evenly incorporated.
Step 6: Spread the filling evenly into the chilled pie crust and refrigerate for 2 to 24 hours to set.
Step 7: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–10 minutes until golden brown. Let cool.
Step 8: To make caramel sauce, evenly spread sugar in a large pot over low-medium heat. Allow it to melt and brown without stirring, swirling the pan gently.
Step 9: Whisk in butter carefully (it will sputter), stirring until smooth.
Step 10: Add ½ cup heavy cream and kosher salt, continue stirring off heat until smooth. Set aside to cool.
Step 11: For the chocolate ganache, heat ¼ cup heavy cream just until simmering (do not boil). Pour over bittersweet chocolate in a heatproof bowl, cover, and let sit for 5 minutes.
Step 12: Remove cover and stir slowly until smooth and glossy.
Step 13: Arrange toasted pecans around the outside rim of the pie.
Step 14: Place caramel sauce and chocolate ganache into separate pastry bags or resealable plastic bags with small cut corners. Drizzle chocolate ganache over the pie, then drizzle caramel sauce.
Step 15: Pipe remaining Cool Whip around the edges of the pie and garnish with maraschino cherries if desired.

Tips & Variations

Use a high-quality bittersweet chocolate for a richer ganache flavor.
Toasting pecans enhances their crunch and flavor—watch closely to prevent burning.
For a nut-free version, omit pecans and consider adding crushed pretzels for crunch.
Prepare the pie a day in advance to allow flavors to meld beautifully.

Storage

Store Turtle Pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 10 minutes before serving for the best texture and flavor. Avoid freezing as the texture of the filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade caramel sauce instead of store-bought?

Absolutely! Homemade caramel adds a fresh, rich flavor and pairs beautifully with the cream cheese filling.

Is it necessary to toast the pecans?

Toasting pecans brings out their natural oils and intensifies their flavor, but you can use them raw if preferred. Toasted nuts also add a pleasant crunch to the pie.

Turtle Pie Recipe

Print Recipe

★★★★★

4.4 from 239 reviews

This decadent Turtle Pie features a rich Oreo cookie crust filled with a creamy caramel and cream cheese filling. It is topped with toasted pecans, luscious caramel sauce, bittersweet chocolate ganache, and piped whipped cream, making it a delightful no-bake dessert perfect for special occasions or indulgent treats.

Author: zara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

28 Oreos
6 tablespoons unsalted butter, melted
¼ teaspoon kosher salt

Filling

16 ounces cream cheese, room temperature
¾ cup caramel sauce
½ teaspoon pure vanilla extract
8 ounces Cool Whip

Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
⅛ teaspoon kosher salt

Chocolate Ganache

¼ cup bittersweet chocolate, good quality
¼ cup heavy cream

Toppings

½ cup toasted pecans
1 cup Cool Whip
¼ cup caramel sauce
8 Maraschino cherries (optional)

Instructions

Make Cookie Crust: Blend Oreos and kosher salt in a food processor until you get fine crumbs. Pour in melted butter and mix on low for 10 seconds to combine.
Form Crust: Pour the cookie crumb mixture into a pie dish and firmly press down along the bottom and sides to create an even crust. Place the crust in the refrigerator to chill while preparing the filling.
Prepare Filling: In a medium mixing bowl, blend the cream cheese for 1 minute until smooth. Add ¾ cup caramel sauce and ½ teaspoon vanilla extract; mix on low speed until combined, then increase to medium-high and blend for an additional minute.
Fold in Whipped Cream: Gently fold the 8 ounces of Cool Whip into the caramel cream cheese mixture until fully incorporated.
Assemble Filling: Spread the prepared filling evenly over the chilled cookie crust. Return the pie to the refrigerator and chill for at least 2 hours or up to 24 hours to set.
Toast Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-10 minutes until golden brown and fragrant. Remove from oven and let cool.
Make Caramel Sauce: In a large pot over low to medium heat, evenly spread the granulated sugar. Allow sugar to melt and caramelize, swirling the pan gently but do not stir. Once fully melted and light brown, whisk in butter carefully as it will sputter. Keep stirring until smooth.
Add Cream to Caramel: Slowly whisk in the ½ cup heavy cream; the mixture will sputter again. Turn off heat and continue stirring until smooth. Set aside to cool.
Make Chocolate Ganache: Heat ¼ cup heavy cream to a gentle simmer without boiling. Pour over bittersweet chocolate in a heatproof bowl, cover tightly with plastic wrap, and let sit for 5 minutes. Remove wrap and stir slowly until smooth and glossy.
Add Toppings: Arrange the toasted pecans evenly around the pie’s outer rim. Transfer caramel sauce and chocolate ganache to separate piping bags or quart-sized Ziploc bags with a small corner cut. Drizzle chocolate ganache over the top of the pie, then drizzle the caramel sauce.
Finish with Whipped Cream and Cherries: Pipe the remaining Cool Whip around the edges of the pie in decorative dollops. Optionally, top with maraschino cherries to garnish. Chill the pie briefly if needed before serving.

Notes

For an extra crunchy crust, you can bake the Oreo crust for 5-7 minutes at 350°F before chilling, though this step is optional.
Use high-quality bittersweet chocolate for a richer ganache flavor.
Make sure cream cheese is fully softened at room temperature to avoid lumps in the filling.
Chilling the pie for longer enhances the flavor melding and firmness.
Stored in the refrigerator, the pie keeps well for up to 3 days.
Toasting pecans intensifies their flavor but watch carefully to avoid burning.
Use a gentle hand folding in the whipped cream to keep the filling light and airy.

Keywords: Turtle Pie, Oreo crust, caramel pie, chocolate ganache, no bake pie, dessert, pecans, whipped cream pie