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.

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2 reviews.
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  • 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

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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.
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