Rileys Frozen Turtle Pie Recipes

RILEY'S FROZEN TURTLE PIE

Steps:

• Make sure your ice cream is softened enough so that you can spread it.
• Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
• Cover and freeze until solid.
• Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
• Pour an even layer of chocolate sauce on top of the caramel.
• Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
• You can do all of the previous steps ahead and leave the pie in the freezer until needed.
• When you plan to serve the pie, set it out on the counter to soften up just enough so you can slice it into 6 servings.
• Set one slice onto a plate and using a spray can of whipped cream, cover the entire slice with whipped cream--piling it high like meringue.
• Sprinkle with additional chopped nuts, if desired.
• Stick a whole pecan half into each slice, and serve.
• NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
• It is too thin and will not harden up enough.
• Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.

FROZEN PEANUT BUTTER TURTLE PIE

Steps:

• Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
• Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
• Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

EASY TURTLE PIE

Steps:

• In mixer, beat cream cheese and powdered sugar until smooth. Add the peanut butter, milk and 3 tablespoons peanuts. Beat until smooth.
• Fold in 2 cups of Cool whip.
• Spoon filling into graham cracker crust.
• Refrigerate for 1 hour or until set.
• Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).
• To serve, place piece of pie on plate and drizzle with some chocolate syrup and then some caramel syrup. Sprinkle with chopped roasted peanuts.
• You can also serve with some powdered sugar, chocolate curls and mint sprigs.

TURTLES® PIE

Steps:

• Place pecans into bottom of pie shell.
• To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
• To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.

MOTHER'S TURTLES® PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
• Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
• Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
• Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
• Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.