Easy turtle pie has a creamy caramel filling, crunchy oreo crust, and it's topped w/ buttery pecans, salted caramel sauce, and chocolate chips. It's an indulgent no bake pie that's also customizable, freezer-friendly, and can be made-ahead.
For the Salted Caramel Sauce (*or use store-bought sauce)
– granulated sugar
– unsalted butter
– heavy cream
– salt
– vanilla extract
For the Oreo Crust
– chocolate wafer cookies
– unsalted butter
– granulated sugar
Make the Salted Caramel Sauce
In a medium saucepan, melt the sugar over medium heat, using a metal whisk to the stir the sugar. Keep stirring until sugar is completely melted, about 5 minutes. Next, let it sit for about 1 minute, until it turns an amber color.
Add in half of the butter and stir until it's completely melted (it will bubble up quite a bit). Add in remaining butter and stir until thoroughly combined. Pour in half of the heavy cream and stir. Add in remaining heavy cream & stir until completely combined.
Add in salt and vanilla extract and combine well. Pour caramel sauce into a glass container and allow it to cool completely before using. Once cooled, it can be covered and stored at room temperature for up to 3 days.
Make the Oreo Crust
Place cookies, butter, sugar, & salt into a food processor and blend for several minutes, until you've achieved a mixture of fine crumbs. Pour into a 9" pie pan and press mixture on bottom and up the sides of pan. Chill until ready to fill.
Make the Pie
In a medium-sized bowl, use an electric hand-mixer to beat the cream cheese for several minutes. Next, add the powdered sugar and ½ cup of the caramel sauce. Mix on low, then increase the speed to high and mix until smooth.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!