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Salted Turtle-Cream Cheese Pie

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  • Prep 30 min
  • Total 2 hr 40 min
  • Ingredients 16
  • Servings 8
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Two layers of chocolate pecan brittle and caramel cream cheese give this Minnesota State Fair winner a special touch.
Updated Feb 3, 2014
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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

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.

Nutrition Information

No nutrition information available for this recipe
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