Ice Cream Turtle Pie Recipes

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CHOCOLATE TURTLE ICE CREAM PIE



Chocolate Turtle Ice Cream Pie image

When the temperature is soaring in Hemet, California, turning on the oven to bake dessert is the last thing Margaret Wilson wants to do. Instead, she relies on fabulous freezer pies like this one. "The chocolaty turtle flavor will wow your family and friends," she promises. "And they'd never believe how easy it is to make!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 5

3/4 cup small pecan halves, toasted
6 cups chocolate ice cream, softened
1/2 cup caramel ice cream topping, divided
1 graham cracker crust (9 inches)
2/3 cup whipped topping

Steps:

  • Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.

Nutrition Facts : Calories 457 calories, Fat 24g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 268mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 3g fiber), Protein 6g protein.

ICE CREAM TURTLE PIE



Ice Cream Turtle Pie image

Make and share this Ice Cream Turtle Pie recipe from Food.com.

Provided by gailanng

Categories     Frozen Desserts

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup crushed graham cracker (about 12 squares)
1 cup crushed cream-filled chocolate sandwich cookies (about 10 cookies)
1/4 cup butter, melted
1 quart butter pecan ice cream, softened
4 ounces milk chocolate or 4 ounces semisweet chocolate, melted
1 cup coarsely chopped pecans
8 tablespoons butterscotch topping or 8 tablespoons caramel topping, divided
about 1 cup sweetened whipped cream
8 maraschino cherries

Steps:

  • To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
  • Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
  • Cover with plastic wrap. Freeze until firm, at least 2 hour.
  • To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

Nutrition Facts : Calories 325.3, Fat 20.9, SaturatedFat 7.3, Cholesterol 18.7, Sodium 183.7, Carbohydrate 34, Fiber 2.4, Sugar 13.1, Protein 3.4

TURTLE CREAM PIE



Turtle Cream Pie image

Make and share this Turtle Cream Pie recipe from Food.com.

Provided by DoveChocolatierinKY

Categories     Pie

Time 3h

Yield 1 pie, 10 serving(s)

Number Of Ingredients 14

1 (15 ounce) package refrigerated pie crusts
24 milk caramels
1/3 cup water
2 large eggs
3/4 cup firmly packed light brown sugar
1/2 cup sour cream
1/2 cup chopped pecans
1 teaspoon vanilla extract
1/2 cup heavy cream or 1/2 cup whipping cream
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
24 pecan halves
2 cups frozen whipped topping, thawed

Steps:

  • CRUST.
  • Preheat oven to 450.
  • Let piecrust stand at room temperature for about 15 minutes; peel off plastic sheets. Place crust in a 9-inch glass pie plate; press firmly against sides and bottom. Fold back excess crust; crimp and flute. Prick bottom and sides with fork.
  • Bake untl lightly browned, about 8 minutes. Transfer pie plate to a wire rack; cool completely.
  • FILLING.
  • In a microwave safe bowl, combine caramels and water. Microwave on HIGH at 1 minute intervals, stirring well after each interval, until mixture is smooth, 2-3 minutes. Let cook for 10 minutes.
  • In a large bowl, beat eggs with a fork.
  • Add brown sugar, sour cream, pecans, vanilla, and caramel mixture; mix well.
  • Pour mixture into crust. Reduce oven heat to 350°F Bake until filling is set, about 30 minutes.
  • Transfer pie plate to wire rack; cool completely. Refrigerate until thoroughly chilled.
  • TOPPING.
  • In a microwave-safe bowl, combine cream and milk chocolate chips. Microwave on HIGH for 1 minute; whisk until chips are melted and mixture is smooth. Cool to room temperature, about 1 hour.
  • Using an electric mixer set on high speed, beat chocolate mixture just until it lightens in color; spoon over pie and spread to edges of crust. Refrigerate untl firm, about 2 hours.
  • Put which and semisweet chocolates in two small bowls over pans of simmering water; stir each until melted. Dip half of the pecans in white chocolate and half in semisweet. Cool on baking sheet until set; place decoratively on pie.
  • Serve with whipped topping.

Nutrition Facts : Calories 751.1, Fat 45.2, SaturatedFat 20.1, Cholesterol 68.4, Sodium 388.9, Carbohydrate 83.8, Fiber 2.4, Sugar 58.2, Protein 7.8

TURTLE ICE CREAM PIE - BON APETIT



Turtle Ice Cream Pie - Bon Apetit image

This recipe was published in the March 2009 Bon Apetit. The picture they provided (which I'm sure you can search out) is SO amazing. I can't wait to make it. I've read comments elsewhere that this pie has quite a bit of time commitment to make. If you can prepare a couple days ahead, that would be best. The rewards are worth it :)

Provided by pewpew1982

Categories     Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups toasted and divided pecan halves (about 5 whole graham crackers, finely crushed in resealable plastic bag) or graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
1/4 cup sugar
6 tablespoons unsalted butter, melted
3/4 cup packed dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 pints premium vanilla ice cream, divided
5 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons dark corn syrup
3/4 teaspoon vanilla extract
1 pinch salt

Steps:

  • Crust: Preheat oven to 350°F
  • Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
  • Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.
  • Sauce and Filling: Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
  • Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
  • Ganache Topping: Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
  • Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
  • Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
  • Test-Kitchen Tip: To remove the first piece of pie, slide the knife between the crust and the dish all the way around the pie. Then cut out the first slice, being sure to cut through the crust completely.

Nutrition Facts : Calories 644.4, Fat 47.3, SaturatedFat 22.4, Cholesterol 114.3, Sodium 184.1, Carbohydrate 54.5, Fiber 2.2, Sugar 44.1, Protein 4.9

EASY TURTLE PIE



Easy Turtle Pie image

Make and share this Easy Turtle Pie recipe from Food.com.

Provided by Charmie777

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (9 inch) graham cracker crust
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 cup chunky peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups Cool Whip, divided
1/4 cup chopped roasted peanuts
chocolate syrup
caramel syrup

Steps:

  • In mixer, beat cream cheese and powdered sugar until smooth. Add the peanut butter, milk and 3 tablespoons peanuts. Beat until smooth.
  • Fold in 2 cups of Cool whip.
  • Spoon filling into graham cracker crust.
  • Refrigerate for 1 hour or until set.
  • Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).
  • To serve, place piece of pie on plate and drizzle with some chocolate syrup and then some caramel syrup. Sprinkle with chopped roasted peanuts.
  • You can also serve with some powdered sugar, chocolate curls and mint sprigs.

Nutrition Facts : Calories 578.9, Fat 41.1, SaturatedFat 18.2, Cholesterol 31.7, Sodium 444.4, Carbohydrate 46.4, Fiber 2.7, Sugar 33, Protein 10.8

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