I always end up with one recipe that's a late arrival to Thanksgiving planning, and this year it's this Turtle Pie! Completely no-bake, delicious, and easy as...well...pie!
This Turtle Pie has an Oreo crust filled with a dulce de leche cream cheese filling, and topped with vanilla bean whipped cream, chocolate, more dulce de leche, and toasted pecans!
Here's everything you need for this fantastic pie! Measurements for each of the ingredients is included in the recipe card, below.
Oreo Crust Ingredients
- Oreos (or other chocolate sandwich cookies) - The main component of the crust. I used the whole cookies (both the cookie and the cream) in the crust.
- Unsalted Butter - To bind the cookie crumbs together. Also imparts buttery flavor to the crust.
Dulce de Leche Filling Ingredients
- Cream Cheese - For flavor and the dominant texture of the pie. I used full-fat cream cheese, which you want to be at room temperature before you get started.
- Dulce de Leche - For sweetness and flavor, the dominant flavor in the pie.
- Brown Sugar - For sweetness and slight molasses flavor.
- Sour Cream - Softens the texture of the pie and adds moisture. I used full-fat sour cream. You want this to be at room temperature, too.
- Salt - To help balance and enhance the flavors of the pie.
- Heavy (Whipping) Cream - Once whipped, the cream lightens the texture of the pie.
- Powdered Sugar - To sweeten the cream. I prefer powdered sugar for this as it dissolves completely.
- Vanilla Bean Paste - I just love the punch of flavor and beautiful black flecks from the vanilla bean paste! If you prefer, you can use an equal measure of vanilla extract instead.
Whipped Cream Ingredients
- Heavy (Whipping) Cream - Can't make whipped cream without it! 😀
- Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer.
- Vanilla Bean Paste - For flavor.
- Dulce de Leche - For flavor. The can of dulce de leche that I used was 13.4 oz, which was more than what was needed for the filling. I warmed the remaining dulce de leche to drizzle on top of the pie.
- Chocolate - For flavor. I melted dark chocolate (60% cacao) and drizzled over the pie, but you can use whatever kind of chocolate you prefer.
- Toasted Pecans - For flavor and texture. I topped the whole pie with chopped pecans, then used whole pecans on top of the whipped cream for garnish.
Hint: If you want your Turtle Pie to have more pecans, go for it! You could always add a layer of chopped pecans in the crust before adding your filling.
Here is a step-by-step guide on how to put this beauty together! The instructions here are concise. More detailed instructions are included in the recipe card, below.
Making the Oreo Crust
Pulse chocolate sandwich cookies in the bowl of a food processor until the mixture is coarse crumbs.
Drizzle in melted butter and pulse to combine. Press the cookie crumbs into the pie plate.
Making the Dulce de Leche Filling
Mix the cream cheese and dulce de leche until smooth and creamy.
Add sugar and mix to combine. Scrape down the sides of the bowl as necessary.
Add sour cream and salt. Mix to incorporate.
In a separate bowl, whip the cream with the powdered sugar and vanilla bean paste.
Gently fold the whipped cream into the dulce de leche mixture.
Scrape the filling into the prepared crust. Cover and refrigerate to set.
- Place cold heavy cream and powdered sugar in the bowl of a stand mixer. Whip until the cream thickens and forms peaks. Add vanilla bean paste and mix to incorporate.
- Remove the chilled pie from the refrigerator and top with toasted pecans*, dulce de leche (it will drizzle well when warmed), melted chocolate, and the whipped cream.
*Hint: Toasting the pecans isn't strictly necessary, but they will be more delicious! To toast the pecans, spread them out on a baking sheet and toast in a single layer, checking/stirring often, at 350 F for 5-10 minutes. Just make sure that the pecans have cooled completely before adding them to the pie!
Here are a few things that I used to make this recipe that you may find useful:
Pie Plate - I think most everyone has one, but a 9" pie plate is a must for this recipe!
Offset Spatula - My handy offset spatula was helpful in spreading the filling into the pie crust, keeping my hands out of the filling as I worked.
Food Processor - While not strictly necessary, it does make crushing the cookies for the crust far easier! If you don't have a food processor, no worries! Just crush the cookies as finely as you can with a rolling pin or heavy jar or bottle (like a wine bottle).
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You can toast the pecans in advance and store in the refrigerator for up to two weeks or in the freezer for up to six months. Once toasted, the pecans will spoil quickly at room temperature (typically within a week).
Once complete and garnished, the covered pie will keep in the refrigerator for about five days, though the texture is better on the first and second day.
For longer storage, wrap with plain (with no whipped cream or garnishes) pie well, and store in the freezer for up to three months. Just thaw in the refrigerator, then garnish and serve!
Toasting the pecans isn't strictly necessary, but they will be more delicious! To toast the pecans, spread them out on a baking sheet and toast in a single layer, checking/stirring often, at 350 F for 5-10 minutes. Just make sure that the pecans have cooled completely before adding them to the pie!
A food processor does make crushing the cookies far easier, but it's not strictly necessary! Just crush the cookies as finely as you can with a rolling pin or heavy jar or bottle (like a wine bottle).
Other Recipes You May Like
- 25 Oreos or other chocolate sandwich cookies (I used the whole cookies, cream filling included)
- 10 Tbsps unsalted butter, melted
Dulce de Leche Filling
- Pulse chocolate sandwich cookies in the bowl of a food processor until the mixture is coarse crumbs. Drizzle in melted butter and continue to pulse the mixture to the desired consistency.
- Press the cookie crumbs in the bottom and up the sides of a 9" pie plate. Refrigerate until needed.
- Combine the cream cheese and dulce de leche in the bowl of a stand mixer. Mix on low speed at first, then increase to medium until the mixture is smooth and creamy. Scrape down the sides of the bowl as necessary.
- Add sugar and mix to combine.
- Add sour cream and salt. Mix to incorporate.
- In a separate bowl, whip the cream with the powdered sugar and vanilla bean paste (see note) until it thickens and holds peaks. Gently fold the whipped cream into the dulce de leche mixture, taking care not to deflate the whipped cream.
- Take the prepared crust out of the refrigerator. Scrape the filling into the crust, and smooth the top with an offset spatula. Cover the pie and place in the refrigerator to set for a minimum of four hours.
For Whipped Cream
- Place cold heavy cream and powdered sugar in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks. Add vanilla bean paste (see note), and mix to incorporate.
- Remove the chilled pie from the refrigerator and top with pecans, dulce de leche (it will drizzle well when warmed), melted chocolate, and the whipped cream. Store pie in the refrigerator until ready to serve.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.