Turtle Ice Cream Pie Bon Apetit Recipes

TURTLE ICE CREAM PIE

Steps:

• For crust:
• Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce and filling:
• Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
• For ganache topping:
• Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

SUPER SIMPLE CARAMEL TURTLE ICE CREAM PIE RECIPE - (4.4/5)

Steps:

• Scoop 3 cups (1 1/2 pints) vanilla ice cream into large bowl and work with rubber spatula to soften. Stir in 3/4 cup chopped toasted pecans, then spread into store-bought 9-inch chocolate crumb pie crust. Freeze until firm.

ICE CREAM TURTLE PIE

Steps:

• To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
• Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
• Cover with plastic wrap. Freeze until firm, at least 2 hour.
• To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

CHOCOLATE TURTLE ICE CREAM PIE

Steps:

• Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.

TURTLE ICE CREAM PIE - BON APETIT

Steps:

• Crust: Preheat oven to 350°F
• Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.
• Sauce and Filling: Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
• Ganache Topping: Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
• Test-Kitchen Tip: To remove the first piece of pie, slide the knife between the crust and the dish all the way around the pie. Then cut out the first slice, being sure to cut through the crust completely.