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Whole turtle pie with whipped cream, a spatula, chocolate ganache bowl and bowl of caramel.
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Turtle pie

A fudgy turtle pie made with a brownie base, soaked in caramel, topped with extra caramel, pecans and chocolate ganache brings everything you love about the candy turtle into a decadent fudgy and indulgent pie.
Course Dessert
Cuisine American
Keyword Brownie pie, Turtle pie
Prep Time 20 minutes
Cook Time 12 minutes
Servings 12 slices
Author Katie Beck

Equipment

  • 9-inch pie pan

Ingredients

For the brownie pie

  • 10 tablespoon butter melted
  • 1 ¼ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 large eggs chilled
  • ⅓ cup plus 1 tablespoon unbleached all purpose flour
  • 1 cup chopped pecans

For the caramel sauce, if making but can definitely use store bought

  • 1 cup white sugar
  • ¼ cup hot water
  • 6 Tablespoons salted butter room temperature cut up into 6 pieces
  • ½ cup heavy cream at room temperature
  • 3 tablespoons dark rum
  • 1 teaspoon salt

For the chocolate ganache, use store bought hot fudge if you prefer.

  • ¼ cup chopped bittersweet or semisweet chocolate
  • ¼ cup heavy cream

Instructions

To make the brownie pie

  • Heat oven to 375 and have a rack in the middle. Butter or grease a 9-inch pie pan.
  • Place the melted butter, still hot, in a mixing bowl, add sugar, cocoa, 2 teaspoons water, vanilla, and salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs, beating hard with a wooden spoon or spatula - most importantly DO NOT USE A WHISK) to blend after each egg addition. When mixture looks thick and shiny, add flour and continue stirring with a wooden spooning until blended. Gently stir in the pecans and pour the batter into the greased pie pan.
  • Bake for 30-35 minutes.
  • Immediately after taking out of the oven, poke holes throughout the entire brownie pie all the way through with a dowel, kabab skewer, chopstick or cake pop stick (something thicker than a toothpick). Spoon, pour or use a squeeze bottle to cover the entire pie in ⅓-1/2 cup of warm caramel sauce.
  • Cool to room temperature and then place in fridge for 1-2 hours to chill and firm up.

Finishing the turtle pie

  • To finish the pie, drizzle extra caramel on the chilled pie and the warm ganache. Top with the remaining ¼ cup of chopped pecans and whipped cream around the edges.

To make the caramel sauce

  • Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved. This takes about a minute. Keep cooking, swirling the pan a bit but DO NOT EVER STIR, EVER! If you stir the sugar it will crystallize and NEVER EVER CARAMELIZE. Just swirl the sugar/water around in the pan until sugar starts caramelize and color. The color you want is a deep amber color. It will take about 10 minutes on a medium high flame.
  • When you achieve this color, turn the flame to medium-low and whisk in the butter CAREFULLY! It will bubble up. Continue to whisk until all the butter is incorporated. Cook without stirring for one minute.
  • Turn your flame to low and whisk in your cream - also - CAREFULLY! It was bubble up and steam like crazy. Set aside until ready to use.

To make the ganache

  • Heat the cream in a small saucepan until just about to simmer (do not boil), remove from heat and add the chopped chocolate. Let the chocolate sit in the hot cream for five minutes before gently stirring to combine (this may take a few minutes but it will come together).

Notes

You can store this pie in the fridge for up to three days covered in the fridge.