Chocolate turtle pie is based upon the candy. Chocolate turtles are a dollop of caramel with pecans stuck in it that is then covered in chocolate. They are delectable and a frequent holiday gift. The pie is also a decadent treat that is perfect for holidays or special occasions. Some recipes call for a chocolate cookie crust on top of everything else, but a baked pie shell works just as well. Use what you like best. The baked shell will lower the richness factor by a little bit. The caramel dessert topping is the same kind you would pour over ice cream. You could also make a homemade caramel sauce, but the kind in a jar works just fine for this pie. Save a little to decorate the top of the pie at the end. Just drizzle it from the end of a spoon in a back and forth pattern to make your pie look nice.
Bring this pie to potlucks if you want to be inundated by people asking for your recipe. You will become very popular. It is also perfect for birthdays, parties and many other occasions. You will be the toast of the evening if you serve this rich, delicious pie. Watch the size of the slices because it is very rich. This is a great dessert to share with the one you love. Cut a big slice and serve it with two forks for the end of a romantic evening.
You can use instant pudding with this recipe, but the cooked pudding has a chocolaty flavor you cannot get with the instant variety. Take the extra time and make the cooked pudding for the best results. It is creamier and richer, too. If you really want to make your pie special, make your chocolate pudding from scratch, though the cooked boxed type will work just fine.
Recipe for Chocolate Turtle Pie
This classic will have everyone asking for more.
What You Need
- 1/4 cup caramel or butterscotch flavored dessert topping
- 1 baked pie shell (8 or 9 inches), cooled
- 3/4 cup pecan halves
- 1 package (4 servings) chocolate pudding
- 1-3/4 cups milk
- 1-3/4 cups whipped topping, thawed
How to Make It
Heat up the caramel topping in a small saucepan over medium heat until it just comes to a boil; stir constantly. Pour the topping into a pie shell. Arrange the pecans on top of this layer and let it chill in the refrigerator.
In a medium pan, mix the pudding and milk together until well blended. Cook, stirring frequently, over medium heat until the mixture comes to a boil. Let it cool for 5 minutes, stirring twice. Pour the pudding over the nuts in the pie shell.
Cover the surface with plastic wrap and let the pie chill for 3 hours. Remove the plastic wrap. Fill a piping bag with whipped topping and decorate the edge of the pie. Drizzle lightly with leftover caramel topping and garnish with pecans if you wish.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/
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