Turtle Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Place chocolate wafer crumbs and granulated sugar in a bowl and stir to combine. Add melted butter and mix until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture into the bottom and slightly up the sides of a 9-inch (23 cm) pie dish or springform pan to form an even crust. Use the bottom of a measuring cup to compress tightly.

Optional: brush a thin layer (about 1 tsp) of softened butter over the crust to create a moisture barrier. Bake crust for 8–10 minutes until set. Remove from oven and cool while you prepare the filling.

Make filling

In a large bowl, beat room-temperature cream cheese until smooth and creamy (about 1–2 minutes) using a hand mixer or stand mixer with paddle attachment.

Add creamy peanut butter and beat until fully combined and smooth.

Add powdered sugar and vanilla extract; beat on low until incorporated, then increase speed and beat 30–45 seconds until light.

In a separate chilled bowl, whip 1 cup heavy cream to medium-stiff peaks. Fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until uniform and fluffy.

Spoon or pipe the peanut butter filling evenly into the cooled crust, smoothing the top. Refrigerate while you prepare the caramel and candied pecans (about 15–20 minutes) so layers stay distinct.

Prepare caramel

Place the unwrapped caramels and 1½ tablespoons heavy cream in a small saucepan over low heat or in a heatproof bowl in the microwave. Stir constantly until melted and smooth. If using a microwave, heat in 20–30 second bursts, stirring between, until smooth.

Stir in 1 teaspoon sea salt to taste. Allow caramel to cool slightly (about 2–3 minutes) but keep it pourable.

Pour or drizzle the warm caramel over the chilled peanut butter layer, spreading gently with an offset spatula to an even layer. Return pie to refrigerator to set the caramel while you make ganache and candied pecans (10–15 minutes).

Candy the pecans

In a small nonstick skillet over medium heat, melt 1 tsp butter. Add 1 cup pecan halves and 3 Tbsp granulated sugar. Stir constantly so sugar melts and coats pecans evenly. Continue cooking 2–3 minutes until sugar is melted and pecans are lightly toasted and glossy. Be careful to avoid burning.

Quickly transfer candied pecans to parchment paper or a silicone mat to cool and separate. Once cool, roughly chop half of the pecans and leave the rest whole for garnish.

Make ganache

Place chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream just until simmering (do not boil) and pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in 1 tsp corn syrup if using for shine.

Allow ganache to cool for 2–3 minutes so it thickens slightly but remains pourable.

Pour ganache over the caramel layer, starting in the center and letting it spread to the edges. Use an offset spatula to smooth or nudge a few drips down the sides for a 'drip' effect.

Arrange whole and chopped candied pecans on top of the ganache while it is still slightly soft. Sprinkle a small pinch (about 1/4 tsp) of coarse sea salt over the top to enhance flavors.

Chill the assembled pie in the refrigerator for at least 2 hours (preferably 3–4 hours) until set. For cleaner slices, chill overnight.

Before serving, let the pie sit at room temperature 5–10 minutes for easier slicing. Serve chilled or slightly chilled. Store leftovers covered in the refrigerator for up to 4 days.