Turtle Pie

5 from 1 vote

This ultimate turtle pie is loaded with all the best parts of Turtles candy including smooth caramel, rich chocolate, and crunchy pecans mixed into creamy vanilla ice cream.

Prep Time20

Freeze Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Turtle Pie Recipe

Servings:

Calories: 303kcal

Ingredients

9 inch ready-made pecan pie crust, (I used Diamond brand)
28 ounces Häagen-Dazs Vanilla Ice Cream
⅓ cup salted caramel ice cream topping, (I used Smucker’s brand)
8 ounces Cool Whip, or make your own stabilized whipped cream
1 drizzle chocolate fudge sauce and caramel sauce, that you find in the squeeze bottles (like Hershey’s or Ghirardelli brands) (optional garnish)
¼ cup pecans, chopped (optional garnish)

Instructions

Remove the plastic lid from the ready-made pecan pie crust. Set the pie crust onto a small rimmed baking tray. This will allow you to place the turtle pie into the freezer so that it is level while freezing.
Remove the Häagen-Dazs Vanilla Ice Cream from the freezer and allow it to soften on the counter for 10 to 15 minutes. You want it soft enough to easily scoop and spread, but not so soft that it is melting.
Using an ice cream scoop, scoop out 6 to 7 scoops of ice cream from the first 14-ounce container and place them in the pecan pie crust. Using the back of the ice cream scoop gently spread the ice cream into a single layer.
Drizzle the salted caramel sauce over the first layer of vanilla ice cream and, using a butter knife, swirl the caramel into the ice cream. You will need to work fast so the ice cream doesn’t melt too much.
Scoop the remaining vanilla ice cream over the caramel swirl and gently press the ice cream to create as smooth of a top as possible.
Freeze the turtle pie for 2 hours to overnight. Make sure it is sitting flat in your freezer.
While your turtle pie is freezing, you can make your stabilized whipped cream if you plan to make your own or get your container of Cool Whip ready for the next step.
Transfer the whipped cream to a piping bag, or large freezer bag with the corner snipped off, with a piping tip. I used a Wilton brand 2D star tip.
Once your turtle pie has frozen you can decorate the pie by doing a drizzle of the bottled chocolate fudge sauce, bottled caramel sauce and a sprinkle of the chopped pecans.
Pipe the whipped cream around the border of the pie to give it a beautiful finished look.

Notes

When choosing a salted caramel brand to use to swirl into the ice cream, choose a thick one. The thinner caramel sauces that come in the squirt bottles are just too thin for this part of the recipe. However, the thinner sauces are great for the garnish on the top of the pie.
Save the plastic lid that comes with the pecan pie crust. You can invert it and use it as a storage lid for the turtle pie.
You really need to work fast when swirling your caramel into the ice cream. You do not want your ice cream to melt too much or it will make a huge mess.
Do not skip the freezing step or try to shorten it. The ice cream needs time to firm up in the freezer.
You can slice and serve your turtle pie once garnished. If you have had your turtle pie in the freezer for longer than 2 hours, you may want to let it sit on the counter for 10-15 minutes to soften up enough to slice it.

Nutrition