Salted Caramel Turtle Pie Recipe Recipe For Hand

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SALTED CARAMEL SAUCE



Salted Caramel Sauce image

It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 5

1 cup white sugar
5 tablespoons butter, cut into slices
½ cup heavy cream
1 tablespoon heavy whipping cream
1 pinch sea salt to taste

Steps:

  • Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
  • Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g

MOTHER'S TURTLES® PIE



Mother's Turtles® Pie image

From my mother Jackie's collection of recipes, this is no everyday pie. Give it a try!

Provided by David Boland

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 2h10m

Yield 12

Number Of Ingredients 10

1 (9 inch) baked pie shell
12 individually wrapped caramels, unwrapped
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®), divided
¼ cup margarine
2 (1 ounce) squares unsweetened baking chocolate
2 eggs
2 tablespoons water
1 teaspoon vanilla extract
1 pinch salt
½ cup chopped pecans

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.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 32.9 g, Cholesterol 42.8 mg, Fat 17.4 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 5.9 g, Sodium 203.8 mg, Sugar 25.2 g

SALTED CARAMEL PIE



Salted Caramel Pie image

This super easy caramel lovers' (non-chocolate) dream pie is from Simplethings Sandwich & Pie Shop in Los Angeles. The filling is sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey, then chilled in a simple graham cracker crust. Chill time not included. To Make Ahead: The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

Provided by gailanng

Categories     Pie

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 7

1 1/4 cups graham cracker crumbs (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
2 (14 ounce) cans sweetened condensed milk
fleur de sel
2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees.
  • In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
  • Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
  • Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
  • In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

Nutrition Facts : Calories 664.1, Fat 37.7, SaturatedFat 23, Cholesterol 130.5, Sodium 214, Carbohydrate 74.5, Fiber 0.4, Sugar 66.8, Protein 10

SALTED CARAMEL TURTLE TRIANGLES



Salted Caramel Turtle Triangles image

Double chocolate chunk, fudgy brownies meet ooey, gooey caramel and a sprinkle of sea salt.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup butter or margarine, melted
2 tablespoons water
1 egg
2/3 cup pecans, coarsely chopped
4 tablespoons butter
1 bag (14 oz) caramels, approximately 50 caramels
1/4 cup heavy cream
1/2 teaspoon vanilla
1/8 teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
  • Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
  • Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 9 g, TransFat 0 g

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