Bored with your classic apple or cherry pies? You definitely must try this rich Turtle pie with a crunchy pecan cookie crust recipe by Sweetmenu. It’s full of delicious caramel, chocolate, and pecan flavor and perfect for those who love creamy, melt-in-your-mouth desserts.
Ingredients
- Pecan cookie crust
- 140 grams (1 cup) plain flour
- 50 grams (1/4 cup) caster sugar
- 1 tablespoon cornstarch or cornflour
- 110 grams (1 cup) pecans, finely chopped
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
Brown sugar caramel
- 240 ml (1 cup) sweetened condensed milk
- 90 grams (1/2 cup) brown sugar
- 60 grams (1/4 cup) unsalted butter
- Pinch of sea salt
Chocolate ganache
- 225 grams (1 and 1/2 cups) dark (or milk) chocolate, roughly chopped
- 120 ml (1/2 cup) thickened or heavy cream
- 110 grams (1 cup) pecans, roughly chopped
Instructions
- Preheat oven to 180 C (350 F).
- Mix flour, sugar, cornflour, and pecans, pour over melted butter and stir until the mixture looks like wet sand.
- Pour this mixture into an 8-inch pie plate and press evenly into the bottom and sides.
- Bake cookie crust for 15 minutes and leave to cool for 15 minutes.
- Make the caramel cream by adding sweetened condensed milk, brown sugar and butter in a saucepan and place on low-medium heat.
- Stir gently until the caramel thickens and the sugar is completely melted, then add a pinch of salt.
- Once cool, pour caramel cream over baked cookie crust and place this in a fridge.
- Place chocolate and cream into a bowl to make the chocolate ganache. Heat in the microwave and make sure to stir every 20 seconds, until smooth. Another way to make the ganache is to heat the cream on the stovetop and add chocolate.
- Pour the ganache over the caramel, decorate with chopped pecans on top and put the pie in the fridge again, for about 6 hours or overnight.
