Turtle Pie

Name: Turtle Pie
Prep time: 40 min
Total time: 5 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 5 tbsp. unsalted butter, melted, plus more for the pie plate; 25 chocolate sandwich cookies (such as Oreos; 9.5 ounces); 10 to 12 pecan halves; 1 3/4 c. heavy whipping cream; 3/4 c. plus 3 tablespoons powdered sugar; 2 1/2 tsp. vanilla extract; 12 oz. cream cheese, at room temperature; 1/2 c. plus 2 tablespoons dulce de leche; 2 tbsp. hot fudge sauce

Caramel, chocolate, and pecans combine in this make-ahead dessert.

By Leah PerezPublished: May 8, 2025

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C.W. Newell

Yields:

8 - 10 serving(s)

Prep Time:

40 mins

Total Time:

5 hrs 30 mins

If caramel, chocolate, and crunchy pecans are your dessert dream team, this turtle pie was made for you. It's rich, creamy, and just the right amount of over-the-top. The recipe starts with a buttery Oreo crust and a fluffy, no-bake cream cheese filling swirled with dulce de leche (grab a can on the baking aisle or make your own homemade dulce de leche). Then come the toppings: a drizzle of fudge, a zigzag of caramel, dollops of whipped cream, and a crown of toasted pecans. It may look fancy, but this pie is one of the simplest caramel desserts you'll ever make. It can even hang out in the fridge for a couple of days before serving, which means it’s perfect for a party—or for those nights when you want to end dinner with something truly special. Treat your sweet tooth to more pie recipes next!

Can you use caramel instead of dulce de leche?

Yes, you can use store-bought caramel, but chose one that is thick and holds its shape when drizzled. Look for a caramel that’s made for spooning over ice cream—not the thin kind meant for coffee, or you risk it running all over the top of the pie.

C.W. Newell

Can you freeze turtle pie?

Yes, turtle pie freezes beautifully. Just wait to add toppings until you’re ready to serve. Wrap the pie tightly in plastic wrap and then in foil, and freeze for up to three months. When you're ready to enjoy it, thaw the pie in the refrigerator overnight. Once it’s defrosted, add the dulce de leche and fudge drizzles, whipped cream dollops, and toasted pecans. You can also freeze leftover slices of pie for later. Let the slices thaw at room temperature or in the refrigerator for a few hours until soft.

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Ingredients

For the Crust:

5 Tbsp.
unsalted butter, melted, plus more for the pie plate
25
chocolate sandwich cookies (such as Oreos; 9.5 ounces)
10
to 12 pecan halves

For the Filling:

1 3/4 cups
heavy whipping cream
3/4 cup
plus 3 tablespoons powdered sugar
2 1/2 tsp.
vanilla extract
12 oz.
cream cheese, at room temperature
1/2 cup
plus 2 tablespoons dulce de leche
2 Tbsp.
hot fudge sauce

Directions

1. Step 1For the crust: Preheat the oven to 325°F. Grease a 9-inch pie plate (not deep-dish) with butter.
2. Step 2Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of the prepared pie plate using the bottom of a measuring cup or glass.
3. Step 3Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a wire rack, about 30 minutes.
4. Step 4Meanwhile, spread the pecans on a baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes; set aside.
5. Step 5For the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, 2 to 3 minutes. Transfer 2 cups of the whipped cream to a medium bowl; set aside. With the mixer on low, beat in 3 tablespoons of the powdered sugar and 1 teaspoon of the vanilla until well combined. Transfer the sweetened whipped cream to a medium bowl, cover, and refrigerate. Do not clean the mixing bowl.
6. Step 6Add the cream cheese and ½ cup of the dulce de leche to the mixer and beat on medium-low speed until smooth. Scrape the bottom and sides of the bowl and add the remaining ¾ cup powdered sugar and 1 ½ teaspoons vanilla and beat until smooth. Gradually fold the reserved 2 cups whipped cream into the cream cheese mixture until well combined.
7. Step 7Scoop the cream cheese mixture into the chocolate cookie crust, smoothing the top. Refrigerate at least 4 hours and up to 2 days.
8. Step 8To decorate the pie, microwave the hot fudge sauce and remaining 2 tablespoons dulce de leche in separate microwave-safe bowls until pourable, stirring every 15 seconds. Transfer to piping bags or plastic zip-top bags; snip off a corner on each bag. Drizzle the pie with the dulce de leche in a zigzag pattern. Repeat with the hot fudge sauce.
9. Step 9If the reserved whipped cream seems soft, beat in a large bowl with a whisk until stiff peaks form. Place the whipped cream in a piping bag or a plastic zip-top bag; snip off a corner. Pipe the whipped cream into large dollops around the border of the pie (aim for 10 to 12). Top each whipped cream dollop with a toasted pecan. Refrigerate up to 2 hours before serving.

Tip: Turtle pie can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. If frozen, allow to thaw overnight in the refrigerator. For the best presentation, decorate the pie just before serving. However, once topped with dulce de leche, fudge sauce, whipped cream, and nuts, it can be stored in the refrigerator for up to 2 hours before serving.