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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Servings 8

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( 24 ) Ratings

24 Ratings

5 Stars 17%

4 Stars

3 Stars

2 Stars 14%

1 Stars 25%

Member Reviews ( 2 )

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Bake-Off® Contest 45, 2012

Craig Partin

Fuquay-Varina, North Carolina

ingredients 9
Prep Time 20 min
Total Time 1 hr 50 min

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 Hershey’s® Caramel Syrup

2: oz Hershey’s® semi-sweet baking chocolate, chopped

2: tablespoons Fisher® Chef's Naturals® Chopped Hazelnuts (filberts)

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Directions

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.