Frozen Chocolate Turtle Pie Recipes

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.

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).

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.

Steps:

• Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and 3/4-inch thick. Blind bake the shell for 10 minutes in a tart pan.
• For the filling. Melt the chocolate and 1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour. For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and 1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar.

Steps:

• Pour ice cream topping into pie shell; you may have to tilt the shell around so the topping spreads evenly .
• Arrange pecans on the topping and chill 15-20 minutes .
• While chilling, combine pie filling mix and milk in a saucepan; blend well .
• Cook and stir over medium heat until mixture comes to a full boil .
• Remove from heat; cool 5 minutes , stirring twice .
• Pour over nuts in pie shell.
• Cover with plastic wrap and chill at least 3 hours .
• Serve with a dollop of cool whip on top .
• This is also good if you stir 1-2 cups of semi sweet chocolate chips into the pudding once cooled and before spreading it over the pecans .
• Really rich, though .

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.

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:

• Place caramels and evaporated milk in a heavy saucepan.
• Heat over medium-low heat, stirring continuously, until smooth, about 5 minutes.
• Stir in 1/2 cup chopped pecans.
• Pour into pie crust.
• In a blender, combine cream cheese, sour cream and milk.
• Process until smooth.
• Add pudding mix; process for about 30 seconds longer.
• Pour pudding mixture over caramel layer, covering evenly.
• Chill loosely covered until set, about 15-20 minutes (or overnight).
• Drizzle fudge topping over pudding in a decorative pattern.
• Sprinkle with remaining pecans.
• Serve immediately or keep chilled, loosely covered.

Steps:

• To prepare crust, combine crumbs, pecans and melted butter until blended. Press mixture onto bottom and up sides of a deep 9 inch glass pie pan. Freeze for 30 minutes.
• Spoon half of ice cream into prepared crust and spread evenly. Sprinkle with chopped chocolate turtles. Spread remaining ice cream over top. Freeze for 30 minutes.
• Meanwhile, to prepare caramel sauce, combine brown sugar, butter, corn syrup and whipping cream in a small heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture just comes to a boil. Remove from heat and stir in vanilla. Cool to room temperature.
• Spoon caramel sauce over ice cream layer and freeze for 20 minutes or until sauce is slightly firm. Pour Chocolate Glaze over caramel layer. Garnish with the whole chocolate turtles. Freeze until firm. May be frozen for up to 1 month.
• To Make the Chocolate Glaze: Place chocolate in a medium heatproof bowl. In a small heavy saucepan, bring whipping cream and white corn syrup to a boil over medium heat. Pour hot cream mixture over chopped chocolate and whisk until smooth. Cool to room temperature.