Diseases terrify me, mainly because my house is like a germ incubator. With three kids running around, we get no break between October and May in the sickness department. For the past few years, I’ve averaged 5 stomach viruses per school year. Colds are nothing in comparison.
So I’m still going at full speed, and I’m still baking. I’m just washing my hands a lot. But if I’m due to lose my taste buds in a day or two, I want to party while the going’s good. That kind of attitude calls for this pie. This amazing, caramel and ganache-filled Turtle Pie.
My mom likes Turtles. When I was a kid, my dad gave her a box every Valentine’s Day. I always got to have one of them, and it was always kind of special that she was sharing her annual treat with me. I sure don’t share my Godiva truffles with my rugrats.
Anyway, I wanted to make a pie that felt like a Turtle with that amazing caramel center, but better. So I made an Oreo crust, put in a layer of thick caramel, added a lovely layer of ganache, and sprinkled the whole thing with salt. You know, because salted caramel is my friend!
The top has pecans on it and those caramel-filled Nestle chips. And one actual Turtle. They’ve made mini ones. And they’re so cute!
This pie is the business, kids. Don’t eat it on a day that a dessert might be too rich for you. You need to eat it when there’s a horrible cold looming and you’re surrounded by mugs of tea and germy little hands and you just need a break. Or maybe that’s just my life. Insert your own needs here and get you some pie!
Ingredients
Instructions
- Preheat the oven to 350. Spray a pie pan with cooking spray.
- Combine the crushed Oreos with melted butter until the crumbs are fully moistened. Press the crumbs into the pie plate. Bake for 15 minutes to set.
- While the crust is baking, make the caramel. Melt the heavy cream and the caramel on the stovetop until the the ingredients are combined and smooth.
- Pour the caramel into the crust. It doesn't have to fill the entire pie shell. It will spread on its own.
- Quickly rinse out the pot to make the ganache.
- Melt the chocolate chips and heavy cream, stirring until melted. When the mixture is smooth, remove from the heat and let it cool for 10 minutes.
- Pour the ganache into the crust. Refrigerate for one hour.
- Remove the pie from the refrigerator and decorate as desired with the garnish ingredients. Return the pie to the refrigerator and chill for anywhere from 3 hours to overnight.
- Slice into wedges and serve.