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!
Course Dessert
Cuisine Pies
Prep Time 30 minutesminutes
Chill Time 4 hourshours
Servings 8slices
Author Amee
Ingredients
Oreo Crust
25Oreos or other chocolate sandwich cookies(I used the whole cookies, cream filling included)
10Tbspsunsalted butter, melted
Dulce de Leche Filling
8ozcream cheese, at room temperature(I used full fat cream cheese)
¼cupchopped pecans, toasted(plus whole pecans for garnish, if desired; see note)
Instructions
For Crust
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.
For Filling
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!
Notes
Note on 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.Note on pecans: 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. 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. Just make sure that the pecans have cooled completely before adding them to the pie!