Salted Turtle-Cream Cheese Pie

Two layers of chocolate pecan brittle and caramel cream cheese give this Minnesota State Fair winner a special touch.

  • prep time 30 min
  • total time 2 hr 40 min
  • ingredients 16
  • servings 8

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
teaspoons coarse sea salt

Turtle Layer

1/2
cup packed brown sugar
3
tablespoons cornstarch
2
tablespoons butter
2/3
cup water
3/4
cup salted dry-roasted pecans
1/2
cup dark chocolate chips

Caramel Fluff Layer

1
package (8 oz) cream cheese, softened
1
cup caramel sauce for ice cream
1
container (8 oz) frozen whipped topping, thawed

Pie Crust Turtles, if desired

1
Pillsbury™ refrigerated pie crust, softened as directed on box
Chocolate-covered caramel candies
Pecan halves

Garnish, if desired

Additional whipped topping
Additional caramel sauce for ice cream
  • 1 Unroll 1 pie crust onto work surface. Sprinkle with sea salt; press into crust. Make and bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • 2 In 2-quart saucepan, combine brown sugar, cornstarch, butter and water. Cook and stir over medium heat until mixture comes together into a very thick gel. Cool slightly. Stir in pecans and chocolate chips. Spread Turtle Layer in baked shell. Refrigerate.
  • 3 In medium bowl, beat cream cheese and caramel sauce with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over turtle layer. Refrigerate pie 2 hours.
  • 4 To make Pie Crust Turtles, heat oven to 450°F. Unroll 1 pie crust onto cutting board. Cut out stars using star-shaped cookie cutter. Place 1 candy in center of each star; pinch together sides of each star to form little purse (allow ends of star to bend over to outside edges). Top each with pecan half. Bake 8 minutes or until golden brown. Cool completely.
  • 5 To serve, garnish pie with additional whipped topping and caramel sauce. Top with pie crust turtles. Store in refrigerator.
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