Mile-High Turtle Pie
An incredible ice cream pie you won't soon forget! Made in a springform pan with layered caramel-chocolate sauce and toasted pecans. It only takes 35 minutes to put together (plus 4 hours to freeze), will feed a small army, and most importantly, no turtles were harmed during the making of this pie."In response to the question by Paige91- With the caramel sauce, pecan cookies, and toasted pecans, you should easily we able to substitute plain vanilla ice cream for the butter pecan ice cream. It's really the caramel and chocolate bar melted together and the toasted pecans that give it that gooey "turtle" flavor we love so much. Vanilla, or something like French Vanilla, would be just fine and give you a very similar flavor and the same look of the light (vanilla) and dark (chocolate) ice creams scooped and layered together. " - Sherri
Yield: 16 Ready in 45 minutes
827 people trying soon
|1 12.25-oz jarCaramel ice cream topping|
|2 1.55-oz barsMilk chocolate candy; broken into small pieces|
|12 Pecan shortbread cookies; finely crushed 1-1/4 C crumbs|
|3 tablespoonsButter or margarine; melted|
|1 cupPecan halves; toasted and divided|
|1 containerButter pecan ice cream; 1/2 gal, divided|
|1 containerChocolate ice cream; 1/2 gal, divided|
Mile-High Turtle Pie Preparation
In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.
Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper.
Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer.
To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside.
Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours.
Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge.
This dessert can be made and kept frozen for days before serving. Enjoy!
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