Caramel Pecan Turtle Pie Recipes

CARAMEL PECAN TURTLE PIE

Steps:

• 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.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

TURTLE PECAN PIE

Steps:

• In a small bowl rub flour with 4 teaspoons sugar and 3 T. butter to make coarse crumbs.
• With a fork stir in 1 t. water-use a touch more if needed.
• Squeeze into a ball, then press into the bottom and 3/4 of the way up the sides of a buttered 6 inch wide cake pan with removable rim.
• Bake in a 350 degree oven until pastry is golden brown and firm when pressed, around 20 minutes.
• Remove.
• Meanwhile, in a medium bowl using a whisk blend remaining sugar, egg, corn syrup, vanilla, pecans, and chocolate.
• Pour into the warm crust and bake until the filling is set, about 30 minutes.
• Remove and let stand until cool-chill or serve warm with caramel sauce and nuts.
• Caramel Sauce: In a 2 quart pan over high heat combine the butter and sugar.
• Whisk quickly until sugar is melted and amber in color, around 3 minutes.
• Remove and add the whipping cream-this will sputter-whisking until smooth.
• Ladle over pie wedges and sprinkle with nuts.

CARAMEL PECAN TURTLE PUMPKIN PIE RECIPE

Steps:

• Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
• In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
• Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
• Refrigerate 1 hour.
• Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.

TURTLE TART WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
• Bake in preheated oven for 20 minutes.
• Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.