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Hazelnut-French Silk Turtle Pie

(24)
  2 reviews
  • 20 min prep time
  • 1 hr 50 min total time
  • 9 ingredients
  • 8 servings
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Oh my, turtle pie! A rich flaky pie crust holds a creamy filling with chocolate and caramel.

Bake-Off® Contest 45, 2012
Craig Partin
Fuquay-Varina, North Carolina

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
package (8 oz) cream cheese, softened
1
cup hazelnut spread with cocoa (from 13-oz jar)
1
tablespoon packed brown sugar
1
container (8 oz) frozen whipped topping, thawed
1/4
cup graham cracker crumbs
1/3
cup caramel syrup
2
oz semi-sweet baking chocolate, chopped
2
tablespoons chopped hazelnuts (filberts)

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • 2 Meanwhile, in large bowl, beat cream cheese, hazelnut spread and brown sugar with electric mixer on medium speed until smooth. Carefully fold in whipped topping and graham cracker crumbs until blended. Reserve 1 tablespoon of the caramel syrup; set aside. Pour remaining caramel syrup into cooled pie crust; spread evenly. Spoon and spread cream cheese mixture over caramel layer.
  • 3 Freeze 1 hour or until firm. Remove from freezer 15 minutes before serving.
  • 4 Meanwhile, in small microwavable bowl, microwave chocolate on High 30 to 60 seconds, stirring every 10 seconds, until smooth. Drizzle melted chocolate and reserved caramel syrup over top of pie; sprinkle with hazelnuts. Store covered in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • 2 Meanwhile, in large bowl, beat cream cheese, hazelnut spread and brown sugar with electric mixer on medium speed until smooth. Carefully fold in whipped topping and graham cracker crumbs until blended. Reserve 1 tablespoon of the caramel syrup; set aside. Pour remaining caramel syrup into cooled pie crust; spread evenly. Spoon and spread cream cheese mixture over caramel layer.
  • 3 Freeze 1 hour or until firm. Remove from freezer 15 minutes before serving.
  • 4 Meanwhile, in small microwavable bowl, microwave chocolate on High 30 to 60 seconds, stirring every 10 seconds, until smooth. Drizzle melted chocolate and reserved caramel syrup over top of pie; sprinkle with hazelnuts. Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
Calories from Fat
340
% Daily Value
Total Fat
38g
59%
Saturated Fat
17g
84%
Trans Fat
0g
0%
Cholesterol
35mg
12%
Sodium
310mg
13%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
16%
Sugars
36g
36%
Protein
7g
7%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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