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



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

Turtle Layer

cup packed brown sugar
tablespoons cornstarch
tablespoons butter
cup water
cup salted dry-roasted pecans
cup dark chocolate chips

Caramel Fluff Layer

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

Pie Crust Turtles, if desired

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.
  • © 2013 ®/TM General Mills All Rights Reserved