Hello all! Here’s hoping that you all had a Thanksgiving filled with great food and general awesomeness. Because the one thing the world can always use more of is awesomeness. 😉
The boys and Pie had a lovely Thanksgiving of staring up longingly at people while they were eating turkey, hoping for just one little bite.
But Gus really knew what it was all about. He spent the morning in bed watching the parade on tv:
That’s straight-up Gus. He thinks it’s all about him. He probably thinks it should be called Thanksgussing. Did I just come up with a new phrase?
Now that Thanksgiving is over we’re on to the season of over-the-top desserts, dainty cute treats, and of course, homemade candy. Do you like turtles? You know, those pecans candies nestled in caramel and chocolate? Well, I sure do. And if you love rich decadence, hold on to your hats. (Side note: people need to wear more hats. Cool hats. Especially women. Like especially those little ones they wear in England at weddings sometimes. They know what it’s about.).
This is not only a a turtle. This is a turtle pie. The center is pure caramel. Below that is an Oreo crust. And of course the whole thing is covered in chocolate and pecans. People, this is pure unadulterated goo. Do you like goo like I do? (Just felt a bit like Doctor Seuss there). Well, I’m telling you, if you do, hop aboard the turtle pie train. This may just be the richest dessert on the blog so far. It is so worth it.
I can really imagine this on a Christmas buffet of different cookies and bars. It’s a great way to make a turtle candy look a little more sophisticated. But taking a bite might make you giggle like a ten year old.
Here’s to the beginning of dessert season. Woohoo!
- For Crust:
- 2 cups Oreo cookie crumbs
- 5 tbsp. unsalted butter, melted
- For Caramel:
- 1¼ cups unsalted butter
- 2 cups packed brown sugar
- ⅔ cup heavy cream
- For Chocolate Ganache:
- 4 oz. semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- ¾ cup chopped pecans
- Spray a 9 inch pie pan with cooking spray and set aside.
- Crush the cookies in a food processor until you get fine crumbs. Add melted butter and stir until completely moistened.
- Press the Oreo crumbs into the pie pan along the bottom and evenly up the sides. Set aside.
- For caramel: In a large saucepan melt butter over medium heat. Add brown sugar and heavy cream and whisk continuously over medium-high heat until sugar is completely dissolved.
- Bring caramel to a boil and let it boil for 2 minutes.
- Remove caramel from heat and allow to cool for 15 minutes.
- Pour caramel over the cookie crust and place in the refrigerator for 3 hours to set up.
- For the ganache: Place the chocolate in a medium heat-proof bow.
- Heat the heavy whipping cream in a small saucepan over medium heat until it begins to boil. Remove from heat and pour the cream over the chocolate.
- Allow the mixture to sit for a minute or two, then stir to completely melt the chocolate.
- Pour the ganache over the caramel and spread evenly across the pie.
- Refrigerate until ganache is set, then top with pecans.