Frozen Chocolate Turtle Pie Recipes

TURTLES® PIE

Steps:

• Place pecans into bottom of pie shell.
• To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
• To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

RILEY'S FROZEN TURTLE PIE

Steps:

• Make sure your ice cream is softened enough so that you can spread it.
• Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
• Cover and freeze until solid.
• Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
• Pour an even layer of chocolate sauce on top of the caramel.
• Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
• You can do all of the previous steps ahead and leave the pie in the freezer until needed.
• When you plan to serve the pie, set it out on the counter to soften up just enough so you can slice it into 6 servings.
• Set one slice onto a plate and using a spray can of whipped cream, cover the entire slice with whipped cream--piling it high like meringue.
• Sprinkle with additional chopped nuts, if desired.
• Stick a whole pecan half into each slice, and serve.
• NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
• It is too thin and will not harden up enough.
• Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.

GODIVA FROZEN CHOCOLATE TURTLE PIE

Steps:

• MAKE THE CRUST:.
• In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
• Press mixture onto bottom & up sides of 9" glass pie plate.
• Freeze for 30 minutes or until firm.
• MAKE THE ICE CREAM FILLING:.
• Spread half of softened ice cream into prepared pie shell.
• Top with chopped chocolate candies and pecans.
• Spread with remaining ice cream.
• Cover pie with plastic wrap and freeze while preparing caramel layer.
• MAKE THE CARAMEL LAYER:
• In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup.
• Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling.
• Remove pan from heat and whisk in cream and vanilla until blended.
• Let mixture cool to room temperature.
• Spoon caramel mixture over ice cream layer in pie shell, covering it completely.
• Freeze pie for 20 minutes, until caramel layer is set.
• MAKE THE CHOCOLATE GLAZE:.
• Place chocolate in medium bowl.
• In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil.
• Pour hot cream mixture over chocolate.
• Let stand for 30 seconds to melt chocolate.
• Gently whisk until smooth.
• Let cool for 5 minutes or until slightly thickened.
• Remove pie from freezer and pour glaze over top of caramel layer, covering it completely.
• Freeze pie until ready to serve.
• GARNISH THE PIE:.
• Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks.
• Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7).
• Pipe cream around top edge of pie.
• Garnish with chopped chocolate candies.
• Serve immediately.

FROZEN PEANUT BUTTER TURTLE PIE-KRAFT

Steps:

• Mix baking crumbs & butter together; press onto bottom & up the side of a 9" pie plate.
• Beat cream cheese, peanut butter & sugar until well blended.
• Add cool whip; mix well.
• Spread butterscotch on the bottom of the crust.
• Cover w/ cream cheese mixture. Cover w/ plastic wrap and chill in freezer (minimum 4 hours).
• Top w/ nuts & drizzle with chocolate.
• Serve!

FROZEN PEANUT BUTTER TURTLE PIE

Steps:

• Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
• Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
• Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.