Chocolate Turtle Pie Recipe (No Bake)

This Chocolate Turtle Pie is a super quick and easy no-bake dessert. It all starts with a crunchy crust, followed by a creamy cheesecake filling, and is finished with whipped cream, chocolate, caramel sauce, and pecans on top. YUM

Turtle Pie

I had been searching for an easy turtle pie recipe for a long time until I found this simple chocolate pie recipe with caramel and pecans—and I absolutely loved it.

It is no-bake, effortless, super easy and made with everything I LOVE!

I like to make my pie crust from scratch; it is super easy and doesn't take any time at all. You just mix biscuit crumbs with melted butter and a little bit of sugar; SO easy, right?

I like to serve it with Medjool date shake, chocolate milk tea or white chocolate latte.

What's In This Turtle Pie Recipe?

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Biscuits. I use digestive biscuits to make the crust. You may use any graham cracker, Oreos or shortbread cookie instead.

Butter. I use unsalted, melted butter to help in holding the crust together and add a buttery flavor to the crust.

Granulated Sugar. I add ¼ cup of sugar to sweeten the crust.

Heavy Cream. It makes a rich and delicious pie filling. Use it cold.

Cream Cheese. I use full-fat Philadelphia cream cheese. I highly recommend using the cream cheese at room temperature so it mixes well and smoothly with the other filling ingredients.

Powdered Sugar. To sweeten the filling.

Chocolate Chips. I use high quality milk chocolate chips; you can use semi-sweet or dark chocolate chips.

Whipped Cream. I like to finish the pie with little swirls made of whipped cream.

For the toppings, I use pecans, chocolate sauce and caramel sauce!

How to Make Chocolate Turtle Pie?

One (Make The Crust): Place the biscuits in the food processor and pulse them until they are fine.

Two: In a small bowl, mix the crumbs, melted butter and sugar until incorporated.

Three: Press the crust into a 22cm pie pan (I used springform). Use the bottom of a flat cup to evenly press the mixture on the bottom and the sides of the pie pan. Place the pan in the fridge while making the filling.

Tip: Make sure that the crust is fully chilled before spreading your filling. It allows a more solid structure for the pie later on.

Four (Make The Filling): In a mixing bowl, whip the heavy whipping cream until soft peak forms (reserve ½ a cup for the topping).

Tip: Make sure to just whip the cream until a soft peak forms; if you overwork the whipping cream, the filling will be too lumpy.

Five: Microwave the chocolate chips for 30 seconds or until melted, allow it to cool to room temperature before adding it to the whipped cream.

Six: In another mixing bowl, whisk the cream cheese and powdered sugar until smooth. Whisk in the melted chocolate. Now, stir in the whipped cream, mix well.

Seven: Spread the filling on top of the crust, then cover with plastic wrap and chill for 4-6 hours to set properly.

Tip: Refrigerating the pie is A MUST for the best consistency and flavor.

Eight (Topping): Use a piping bag to pipe the reserved whipped cream (use any tip you like) around the edge of the pie. Scatter chopped pecans on top of the pie and drizzle with caramel and chocolate sauce.

Top Tips

• You can make the crust ahead of time, cover the pan with foil and put it in the freezer for 1-2 days.
• You may make mini turtle pies by using a muffin tin instead of 22 cm springform.
• Instead of using chocolate chips for the filling, you can add 1 tablespoon of cocoa powder.
• I Keep leftovers in an airtight container in the fridge for 2-3 days.

More Super Easy Pie Recipes

• Old Fashioned Peanut Butter Pie (No Bake)
• Peach Mango Pie Recipe
• Chocolate Buttermilk Pie
• Classic American Pumpkin Pie Recipe
• Galaktoboureko - Greek Custard Pie
• Easy Pumpkin Custard Pie Recipe
• Bougatsa - Greek Filo Custard Pie
• Easy Cinnamon Pie Recipe

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