Description
This decadent turtle pie combines layers of creamy chocolate pudding, gooey caramel and toasted pecans all atop a tender pecan cookie crust. It’s an easy no-bake dessert that’s perfect for entertaining!
Ingredients
Scale
- Cookie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Pie Filling:
- 1 package (5.9 ounces) instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 carton (12 ounces) whipped topping, divided
- 4 Butterfingers candy bars (2.1 ounces each), chopped, divided
- Caramel Sundae Sauce
Instructions
- Preheat oven to 375°. In a large bowl, beat softened butter and brown sugar until light and fluffy, 3-4 minutes. Beat in egg and vanilla. Combine flour, salt, and baking soda; gradually stir into creamed mixture. Fold in pecans.
- Press dough into a greased 9-in. pie plate. Prick with a fork.
- Bake until lightly browned, 10-12 minutes. Cool on a wire rack while preparing filling.
- For filling, whisk instant chocolate pudding mix with cold milk until it thickens, about 2 minutes. Let stand for 5 minutes.
- Fold in half the whipped topping and half the chopped Butterfingers. Spread into crust. Top with remaining whipped topping; sprinkle with remaining chopped Butterfingers.
- Refrigerate for at least 4 hours or until set. Drizzle with caramel sundae sauce before serving.
Notes
Cover and refrigerate leftover pie. Can be made up to 1 day ahead.
- Prep Time: 25 min
- Cook Time: 10 min
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 38g
- Fat: 29g
- Carbohydrates: 65g
- Protein: 6g