Chocolate Turtle Pie – a layer of salted peanuts and caramel topped with creamy chocolate mousse, finished off with whipped cream. A decadent and delightful chocolate pie!
What is turtle pie made of?
Turtle pie is typically made with a combination of chocolate, caramel, and pecans. However, this version uses salted peanuts in place of the pecans.
Chocolate, caramel, and nuts is always a winning combination in my book. This decadent pie features all three, so of course I love it. The salty peanut/sweet caramel layer is so good I almost licked the bowl clean after I poured it in the crust. I said almost, don’t turn your nose up at me.
Then there is the rich and creamy chocolate layer. Oh my. And of course there’s the whipped cream on the top. It really adds something, so don’t leave it off. If you do anything, add extra.
This pie is so good that my husband and I waited to eat the leftovers till our boys were at school so we wouldn’t have to share with them. Shhh, please don’t tell.
Trust me, people will fight over the last slice of this pie – it’s that good!
HOW TO MAKE TURTLE PIE
- CHOCOLATE LAYER – In a small glass bowl, melt the chocolate chips and butter, stirring every 30 seconds until smooth. Spread in the bottom of a cooled pastry crust. Chill for a few minutes or until set.
- SALTED CARAMEL PEANUT LAYER – In another glass bowl, melt the caramels and cream until smooth, stirring often. Let cool slightly, then stir in the peanuts. Spread over the chocolate.
- CREAMY CHOCOLATE FILLING – Melt the 1 cup of chips and 2 T butter in a saucepan over low heat, stirring often. Let sit for 15 minutes to cool slightly. Fold about 1/3 of the Cool Whip into the cooled chocolate mixture. Fold in remaining Cool Whip.
Spread filling into the pie pan. Cover and chill until set, about 2-3 hours.
- WHIPPED CREAM TOPPING – In a cold glass bowl, whipp 1/2 cup cream until stiff peaks form. Slowly beat in the powdered sugar and vanilla. Either spread over the pie, or add dollops of cream to each individual slice.
I don’t like Cool Whip, can I use real cream instead?
Yes you can! I actually usually make it with real cream, and I have included the instructions on the recipe card. However, the texture with real cream is not as creamy.
To me, it’s worth it to use real ingredients, but for the best texture, Cool Whip really does work the best. But it’s up to you!
How to store leftover pie:
Leftover turtle cream pie must be stored in the refrigerator. I actually like it better the next day, so it’s a perfect make ahead pie. It will last for up to 5 days in the fridge if covered tightly.
Can I freeze the chocolate caramel pie?
While I haven’t tried it personally, I think this pie would freeze just fine. Make sure you wrap it tightly in a few layers of plastic wrap. It should last for about 2 months.
When ready to serve, let it thaw in the refrigerator overnight or for 8 hours.
- For more traditional turtles candy flavor, you can use chopped pecans instead of peanuts.
- We like the balance of the salty pastry crust with the caramel, but if you prefer you can use a chocolate cookie crust.
Love pie? Try these PIE RECIPES!
- Plum Pie
- Sugar Cream Pie
- Key Lime Pie
- Grasshopper Ice Cream Pie
- Chocolate Pecan Pie Recipe
- Butterfinger Pie
- French Silk Pie
- Pink Lemonade Pie
- 1 9" pie shell, baked & cooled
- 2 Tbsp semi sweet chocolate chips
- 1 Tbsp butter
- 20 caramels
- 1/3 cup cream or milk
- 1 1/4 cup salted peanuts
- 1 cup semi sweet chocolate chips
- 2 Tbsp butter
- 8 oz container Cool Whip
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar (3 if you want it sweeter)
- 1/4 tsp vanilla extract
- Melt chocolate chips and butter in microwave; spread on the bottom of the pie crust. Chill a few minutes till set.
- Melt caramels and cream in glass bowl in microwave, stirring often. Cool slightly, add peanuts and pour into pie shell. Chill.
- Melt the 1 cup of chips and 2 T butter in a saucepan over low heat, stirring often. Let sit for 15 minutes.
- Fold about 1/3 of the Cool Whip into the cooled chocolate mixture. Fold in remaining Cool Whip.
- Spread over caramel layer and chill till set; about 2-3 hours.
- Whip the cream in a cold bowl until stiff peaks form, then beat in the sugar and vanilla.
- You can spread the whipped cream over the entire pie, or top individual slices with a dollop of whipped cream. To make it extra decadent, add caramel sauce and salted peanuts on top!
--You can replace the Cool Whip with 1 1/2 cup of whipping cream, whipped and sweetened with 1/2 cup powdered sugar. The texture isn't as smooth, but it still tastes great.
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Amount Per Serving: Calories: 750Total Fat: 46gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 35mgSodium: 403mgCarbohydrates: 82gFiber: 5gSugar: 51gProtein: 11g