Praline Turtle Pie
PRALINE TURTLE PIE
We pulled into the grocery store parking lot and my 20-month-old daughter said in a singing voice, “We’re ho-ome.”
See I try to go to the store only once a week. I have a list. A meticulous, planned out by meal list. Yet every single time I pull into my driveway I realize I forgot one item that I needed. It’s gotten
so bad that I scout out the cashiers to make sure it wasn’t one that I had recently.
If I could I would forgo the stop at the bakery for the kid’s free cookie (they know me by name too), but quite frankly that’s the only thing that gives me five minutes of peace to shop before things start getting crazy.
So now my toddler thinks the grocery store is her home. Another reason my children will need therapy someday.
Let me just say that this Praline Turtle Pie was surprising delightful. Obviously you have to like nuts because it’s pretty much a nut pie. And depending on what’s going on in pecan farmland you may or may not have to sell your first born to get the 3 1/2 cups of pecans called for in this pie.
Right now pecans aren’t that expensive…at least here in Florida they aren’t. This pie has pecans, caramel, and chocolate in pie crust. Simple but seriously good.
Promise me you’ll eat it with a dollop of fresh whipped cream. It completely makes it a full bodied taste sensation.
OTHER PIE RECIPES:
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
- Chocolate Pecan Pie
- Chocolate Chip Pie
Praline Turtle Pie
- 1 refrigerated pie crust
- 36 caramels, about 14 ounces
- 1/2 cup heavy whipping cream
- 3 1/2 cups pecan halves
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- Preheat oven to 450 degrees.
- Unroll pie crust onto a 9" pie pan that has been sprayed with cooking spray.
- Line the pie crust with foil and bake for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.
- In a large saucepan, combine caramels and 1/2 cup cream and cook over medium-low heat until caramels are melted. Stir in pecans.
- Spread filling evenly into crust.
- In a microwave safe bowl add the chocolate chips and butter. Microwave in 30 second increments until smooth and melted, stirring in between. Using a fork, drizzle pecans with melted chocolate.
- Refrigerate for 30 minutes or until set.
- You must serve with whipped cream! It cuts the sweetness and makes the pie.