Turtle Pie has a creamy caramel filling inside a chocolate Oreo cookie crust, topped with chocolate ganache, homemade caramel sauce, toasted pecans and whipped cream.
Blend Oreos and salt in food processor until you have a fine crumb. Pour in melted butter then mix on low for 10 seconds
Pour cookie crust into pie dish then firmly press down middle and sides. Chill crust in fridge while making the filling
Making Caramel Filling
Blend cream cheese for 1 minute in a medium mixing bowl
Mix in ¾ cup caramel and vanilla on low until fully combined. Turn mixer to medium-high speed and blend an additional minute
Fold in whipped cream
Spread filling evenly into chilled pie crust then return pie to the fridge for 2-24 hours
Toast Pecans
Preheat oven to 350°F
Toast the pecans on a sheet tray for 5-10 minutes in the oven until golden brown
Make Caramel Sauce
Place sugar in a large pot, evenly spread over the bottom of the pan over low-medium heat. Sugar will start to melt and turn brown, swirl pan around - DO NOT STIR
Once sugar is fully melted, whisk in butter. It will sputter, this is normal. Keep stirring until it calms down and is smooth
Add heavy cream. There will be a lot of sputtering again. Turn off heat, continue stirring until smooth. Set aside to cool
Make Chocolate Ganache
Heat heavy cream to a slight simmer. Do not boil. Pour warm cream over the top of bittersweet chocolate in a heat proof bowl. Cover bowl tightly with plastic wrap and set a timer for 5 minutes
After 5 minutes, remove the plastic wrap and slowly stir together with a spoon until smooth. This may take a minute
Adding Toppings
Add toasted pecans around the outside rim of the pie
Place caramel and chocolate ganache into separate pastry bags with small tips or quart sized Ziploc bags. If using a plastic bag, cut a small opening in one of the bottom corners. Drizzle the chocolate over the top of the pie then do the same with the caramel sauce
Pipe whipped cream around the edges of the pie and add cherries if you like. Serve chilled