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–+ servings
Caramel no bake pie with pecans, chocolate, and caramel on top.

Caramel Turtle Pie Recipe

Amanda
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.
5 from 2 votes
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

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.

Notes

Check out this caramel recipe blog post for all the tips and tricks!
Storage
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 in an airtight container, just thaw it overnight in the fridge before serving again. I recommend topping with the caramel, chcoolate ganache, and whipped cream right before serving. 
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.