caramel pecan turtle pie
As we enter one of the best times of the year (pie season!), there’s no better way to kick things off than a caramel pecan turtle pie! Here we pair a smooth and creamy caramel filling with Diamond of California’s Pecan Nut Pie Crust. Made with pecans and simple ingredients, Diamond’s ready-to-use pie crusts help us step up our pie game!
Topped with whipped cream, salted caramel sauce, and chocolate shavings, this is one epic fall pie. Let’s dive in!
How to make the best turtle pie
Homemade salted caramel sauce is the key to our incredible turtle pie. One batch of caramel sauce makes enough sauce to use in the filling, plus additional sauce for drizzling over the top of the pie!
Once the caramel sauce is ready, we make an easy caramel mousse that becomes our filling. Unflavored powdered gelatin helps set the filling for easy slicing and serving. If you’ve never worked with gelatin, it’s a breeze – simply add the gelatin to cold water, whisking to combine. Let it stand for 3 minutes (this is the process of blooming gelatin), then add to your warm caramel sauce, whisking until dissolved and smooth.
To complete the mousse, whip heavy cream to stiff peaks, then gently fold in the caramel mixture. Transfer the mousse to the Diamond Pecan Nut Pie Crust, then chill for 2 hours in the refrigerator to set the filling. Before serving, top the pie with whipped cream, reserved caramel sauce, and chocolate shavings. Creamy and rich, you’ll love this no-bake turtle pie!
Salted Caramel Sauce
- 1 cup sugar
- 1/4 cup unsalted butter, at room temperature and cubed
- 1/2 cup heavy cream, at room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup salted caramel sauce (from above)
- 2 Tbsp cold water
- 1 tsp powdered gelatin
- 1 1/2 cups cold heavy cream
- Diamond of California Pecan Pie Crust (6 oz)
- 1 cup cold heavy cream
- 1/4 cup salted caramel sauce (from above)
- semisweet chocolate shavings
- For the salted caramel sauce, cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes. Once the sugar is completely melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt, then let sauce cool for 5 minutes.
- Set aside 1/4 cup salted caramel sauce to serve with the pie. Use the remaining 3/4 cup salted caramel sauce for the mousse filling.
- For the caramel mousse, place cold water in a small bowl. Add powdered gelatin, whisking to combine. Let stand for 3 minutes to bloom. After 3 minutes, add gelatin mixture to 3/4 cup warm caramel sauce, whisking until smooth and completely dissolved.
- Pour 1 1/2 cups cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Whip cream to stiff peaks, then gently fold in caramel mixture. Transfer caramel mousse to pecan pie crust and chill for 2 hours to set the filling.
- Before serving, pour 1 cup cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Whip cream to stiff peaks, then transfer to a piping bag fitted with a large star tip and pipe decoratively over the pie. Top with reserved caramel sauce and chocolate shavings.
Keywords: Caramel, Salted Caramel, Pecan, Turtle Pie, Pie
This recipe is created in partnership with Diamond of California. All opinions expressed are my own.