If you’re craving a dessert that actually tastes like caramel (not just sweet or “sort of caramel-ish”), this Turtle Pie is the real deal. I’ve made this recipe more times than I can count, and every single time it delivers.
This is one of those desserts that never fails to impress, and I can say that confidently because I’ve tested, tweaked, and served it more times than I can count. It has everything you want in a single bite: a crunchy Oreo crust, a silky cream cheese base, ribbons of homemade caramel, toasted pecans, and a rich chocolate ganache topping. You can trust that every element has been balanced, sweet, salty, creamy, and crunchy, because I worked through different variations until it turned out consistently reliable!
Why You'll Love This Recipe for Turtle Pie
- No oven required: no bake = no stress. You can make it in your pajamas.
- Comes together fast: seriously, it’s just a few simple steps and you’re done.
- Ridiculously good texture: buttery Oreo crust, smooth creamy filling, toasted pecans for crunch.
- Party ready and pretty: looks like you spent way more time on it than you actually did.
- Make ahead friendly: ideal for holidays or when you want dessert on standby.
What is Turtle Pie?
It's basically a dreamy dessert version of classic “turtle” candies. Those candies are made with chocolate, caramel, and pecans, and they sort of look like little turtles with the nuts sticking out like legs. This pie takes those same flavors and turns them into a creamy, sliceable treat.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Turtle Pie Ingredients
- Salted caramel: you can use homemade if you’re feeling fancy, or a good quality store bought version (just make sure it’s the real, thick kind, not watery). Check out my tips and tricks in this caramel recipe post!!
- Cream cheese (brick style, full fat): no swaps here. You need the structure and richness that only full fat bricks can give.
- Oreo cookies (regular stuffed): these get crushed for the crust. They’re sweet, chocolatey, and hold up perfectly when chilled.
- Heavy cream (cold): this whips up and gives your filling that dreamy, fluffy texture. Cold is key!
- Pecans, toasted is a must: Don’t skip this step. It brings out their nutty, almost buttery flavor and gives the pie its signature crunch
See recipe card below for quantities.
How to Make Turtle Pie Recipe
- Place the Oreos in a food processor or blender and pulse until fine crumbs form. Add melted butter and mix until the crumbs are evenly coated. Pour the mixture into a pie plate and press it firmly into the bottom and up the sides to form an even crust. Place in the freezer until ready to use.
- Beat the cream cheese, vanilla, and caramel sauce until smooth and fully combined.
- In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form (the peaks should stand up straight and not fall off the beater)
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Pour the filling into the prepared crust, spreading it evenly. Cover and refrigerate for at least 6 hours or overnight until set.
Hint: Use a stand mixer or hand mixer when whipping cream, doing it by hand will take forever and you won't get stiff enough peaks.
How to Make Turtle Pie Ahead of Time
It's is perfect for making ahead, which is part of why I love it so much. You can assemble the whole thing the night before, crust, filling, toppings, and just pop it in the fridge overnight. It actually tastes better the next day, once it’s had time to set and chill completely. Just make sure it’s covered tightly so it doesn’t pick up any weird fridge smells.
Pro Tips
- Don’t overmix the whipped cream. Fold it in gently to keep the filling light and fluffy instead of dense.
- Toast the pecans. A quick toast in the oven or on the stovetop brings out their nutty flavor and adds extra crunch. I like to toast mine in a 350°F oven for 8-10 minutes.
- Use chocolate ganache instead of melted chocolate. A silky ganache layer gives a smoother finish.
- Chill the pie thoroughly. Let it set for at least 6 hours (or overnight) so the layers firm up and the flavors meld.
- Drizzle with extra caramel. A little caramel drizzle on top right before serving makes it look and taste extra indulgent.
Variations
- Salted Pretzel: Swap out the Oreo crust for a crushed pretzel crust for a sweet and salty vibe.
- Brownie Base: Use a fudgy brownie layer as the crust instead of cookies for a rich twist.
- Chocolate Peanut Butter: Add a swirl of peanut butter to the filling or drizzle it on top with the caramel.
Serving Suggestions
Serve it cold, straight from the fridge. It slices best that way and the texture is at its absolute best when chilled. I don’t recommend keeping this pie out at room temperature, make sure it’s served cold. I usually cut it into 8 slices.
Recommended Toppings for Turtle Pie
Go wild or keep it simple. I usually drizzle extra salted caramel and chocolate ganache over the top, then scatter some more toasted pecans. You could even do chocolate shavings or a sprinkle of flaky sea salt if you’re into that vibe. It’s super customizable, and honestly, hard to mess up.
How to Store Turtle Pie
Cover the pie with plastic wrap or pop it into an airtight container and keep it in the fridge for up to 3 days. The crust stays surprisingly crisp, and the flavor just keeps getting better. You can also freeze it for up to 1 month, just thaw it overnight in the fridge before serving again.
Turtle Pie Recipe FAQs
Yes, pecans are a must. They’re what give the pie its signature crunch and make it feel like the real “turtle” deal. Just make sure you toast them. Raw pecans are kind of meh. Toasted pecans are everything.
The name comes from the old school turtle candies that were made with chocolate, caramel, and pecans. They kinda looked like turtles, hence the name. This pie is basically a big, creamy, upgraded version of those flavors.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Caramel Turtle Pie Recipe
Equipment
- 8 or 9 inch Pie plate
- Handheld or stand mixer
- Saucepan if making caramel
Ingredients
Caramel Sauce (can also use store bought)
- 1 cup (215 grams) granulated sugar
- ¼ cup (59 grams) water
- ¼ teaspoon teaspoon lemon juice
- ½ cup (112 grams) heavy cream room temperature
- 5 tablespoons (75 grams) unsalted butter room temperature
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Oreo Crust
- 24 (278 grams) Oreos regular stuffed
- 4 tablespoons (60 grams) salted butter add pinch of salt if you do not have salted butter
No Bake Caramel Filling
- 12 oz (340 grams) cream cheese room temperature, full fat, brick style
- ¾ cup (195 grams) salted caramel sauce if making your own, make sure its cooled down and thickened
- 2 teaspoons vanilla extract
- 1 cup (225 grams) heavy cream cold
- ¼ cup (40 grams) powdered sugar
Topping the pie
- ½ cup (112 grams) heavy cream plus 2 tablespoons powdered sugar
- ¼ cup (56 grams) dark or semisweet chocolate chips plus 2 tablespoons heavy cream
- ¼ cup (65 grams) salted caramel sauce
- toasted pecans as much as desired
Instructions
Salted Caramel Sauce
- Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
- Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
- Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
- Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- Carefully add the room temperature unsalted butter to the caramel. It will boil and steam. Stir gently until fully incorporated. Then, slowly pour in room temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, mix well.Place in the refrigerator until cooled and slightly thickened.
Oreo Crust
- Place the Oreos in a food processor or blender and pulse until fine crumbs form. Add melted butter and mix until the crumbs are evenly coated.
- Pour the mixture into an 8 or 9 inch pie plate and press it firmly into the bottom and up the sides to form an even crust. Place in the freezer until ready to use.
No Bake Caramel Filling
- In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form (the peaks should stand up straight and not fall off the beater). Set aside.
- In another bowl, beat the cream cheese, vanilla, and caramel sauce until smooth and fully combined.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the filling into the prepared crust, spreading it evenly. Cover and refrigerate for at least 6 hours or overnight until set.
Topping the pie
- When ready to serve, prepare whipped cream by beating heavy cream and powdered sugar until stiff peaks form.
- For the ganache, place chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until smooth and glossy.
- Drizzle the top of the chilled cheesecake with caramel sauce, spoon over the chocolate ganache, and sprinkle with toasted pecans. Pipe or dollop whipped cream around the edges if desired.
Jess says
The caramel filling is to die for!!!
Amanda says
oh my gosh yay!!! thank you jess!!
Tess says
Absolutely amazing
Amanda says
Yay!! Thank you Tess!