Turtle Pieย is a super quick and easy no-bake dessert combines crunchy crust, creamy filling, chocolate, caramel, and pecans, in a delightful cold and creamy pie form.
Turtle Pie
I LOVE this pie; seriously, it is made of everything I love to eat!
It all starts with a crunchy crust, followed by a creamy cheesecake filling. Take note, the crust is homemade, and you can absolutely alter it any way you like! More whipped cream, chocolate, caramel sauce, and pecans are strewn around the top of the pie.
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?
You will be amazed at how effortless it is to make this pie in no time.
Why I Love This Recipe
- Freezer-friendly.
- Children and adults love this pie.
- No bake, super easy dessert.
- Customizable.
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.
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 ยผ cup of sugar to sweeten the crust.
Heavy Cream. It makes a rich and delicious pie filling.
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. Powdered sugar provides a sweeter flavor for the filling.
Chocolate Chips. I use milk chocolate chips; you can use semi-sweet or dark chocolate chips.
Whipped Cream.ย 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 Turtle Pie?
Make The Crust
One: 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.
Make The Filling
Four: In a mixing bowl, whip the heavy whipping cream until soft peak forms (reserve ยฝ 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.
Tip: Refrigerating the pie is A MUST for the best consistency and flavor.
Topping
Eight: 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
- If you are making 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.
- You may also customize the topping to your liking; skip the whipped cream, scatter chocolate chips on top or use walnuts instead of pecans.
Serving Suggestions
I like to serve it with Medjool date shake. For kids, freshly squeezed orange juice will go well with this pie.
For the adults, use your fancy tea set for Earl Grey tea with lemon flavors as it goes well with Turtle Pie too. You can also serve this delicious pie with chocolate milk tea or white chocolate latte.
Storage
To store: I Keep leftovers in an airtight container in the fridge for 2-3 days.
Freeze: Keeping this pie in the freezer, so long as it is inside an airtight container, will keep its shelf life longer up to two months as well.
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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Recipe Card
Turtle Pie (No Bake)
Ingredients
The crust
- 200 g digestive biscuits
- ยฝ cup butter , melted
- 2 tablespoon granulated sugar
The filling
- 225 g heavy cream , cold
- 225 g cream cheese , room temperature
- ยผ cup powdered sugar
- ยพ cup milk chocolate chips , melted
Toppings
- 2 tablespoon pecans
- 2 tablespoon chocolate sauce
- 2 tablespoon caramel sauce
Instructions
To make the crust
- Place the crackers in the food processor and pulse them until they are fine.
- In a small bowl, mix the crumbs, melted butter and sugar until incorporated.
- Press the crust into a pie pan or a 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.
To make the filling
- In a mixing bowl, whip the heavy cream until soft peak forms (reserve ยฝ cup for the topping).
- Microwave the chocolate chips for 30 seconds or until melted, allow it to cool to room temperature before adding it to the whipped cream.
- 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.
- Spread the filling on top of the crust, then cover with plastic wrap and chill for 4-6 hours.
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.
Notes
- Make sure that the crust is fully chilled before spreading your filling. It allows a more solid structure for the Turtle Pie later on.
- If you are making the crust ahead of time, cover the pan with foil and put it in the freezer for 1-2 days.
Scarlett says
I can't wait to try this recipe. I will make it at the weekend.
Manwilla G says
Delicious with a cup of latte in the morning.