Two layers of chocolate pecan brittle and caramel cream cheese give this Minnesota State Fair winner a special touch.
State Fair Pie Competition 2013
Lisa Silmser
Champlin, Minnesota
Crust
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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2
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teaspoons coarse sea salt
Turtle Layer
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1/2
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cup packed brown sugar
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3
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tablespoons cornstarch
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2
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tablespoons butter
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2/3
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cup water
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3/4
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cup salted dry-roasted pecans
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1/2
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cup dark chocolate chips
Caramel Fluff Layer
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1
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package (8 oz) cream cheese, softened
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1
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cup caramel sauce for ice cream
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1
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container (8 oz) frozen whipped topping, thawed
Pie Crust Turtles, if desired
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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Chocolate-covered caramel candies
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Pecan halves
Garnish, if desired
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Additional whipped topping
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Additional caramel sauce for ice cream
Steps
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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.
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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.
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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.
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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.
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5
To serve, garnish pie with additional whipped topping and caramel sauce. Top with pie crust turtles. Store in refrigerator.
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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.
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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.
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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.
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5
To serve, garnish pie with additional whipped topping and caramel sauce. Top with pie crust turtles. Store in refrigerator.
No nutrition information available for this recipe
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