We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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

Hazelnut-French Silk Turtle Pie

Oh my, turtle pie! A rich flaky pie crust holds a creamy filling with chocolate and caramel.

(24)
(2)
Save and Share
  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 9
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
17g,
17%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
310mg
310%;
Total Carbohydrate
58g
58%
(Dietary Fiber
4g
4%
  Sugars
36g
36%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
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 Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012