Decadent Turtles Pie Recipes

Steps:

• To Make Crust: In a medium bowl mix cookie crumbs and white sugar. Stir in softened butter or margarine until mixture forms a ball. Press into a 9 inch pie pan.
• To Make Filling: In a medium bowl, combine softened cream cheese and sweetened condensed milk. Beat on high speed until smooth and creamy, about 8 minutes. Pour into pie crust.
• To Make Topping: In a small saucepan, combine caramels, brown sugar, and 2 tablespoons milk. Melt over medium heat, stirring frequently, until smooth. Drizzle mixture over top of filling.
• In a small saucepan, combine chocolate chips and 2 tablespoons milk. Melt over low heat until smooth, stirring frequently. Drizzle over filling. Sprinkle pecans on top. Chill at least 3 hours before serving.

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.

Steps:

• Preheat oven to 325 degrees.
• In small heavy sauce pan over low heat, melt caramels with 1/3 cup sweetened condensed milk.
• Spread evenly on bottom of prepared pie crust.
• In a medium sauce pan over low heat, melt chocolate with the butter.
• In large bowl, beat eggs with remaining sweetened condensed milk, water, vanilla, and salt.
• Add chocolate mixture; Mix well.
• Pour into pie shell.
• Top with pecans.
• Bake 35-40 min, or until center is set.
• Cool. Serve with a big scoop of vanilla ice cream or whipped cream.
• Refrigerate leftovers.

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set., If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.