Easy No-Bake Turtle Pie
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If you’re looking to add a show-stopping dessert to your Thanksgiving spread, this new pie recipe is a must-try! Say hello to an easy, no-bake Turtle Pie that will leave your guests raving. It all starts with a crunchy, chocolatey Oreo cookie crust, the perfect base for this pie inspired by turtle candies.
The highlight, though, is the indulgent salted caramel filling—rich, creamy, and perfectly balanced with a touch of salt. The top of the pie includes gooey caramel drizzle, chocolate ganache, fluffy whipped cream, and a sprinkle of pecans. This pie is as decadent as it is simple to prepare. It’s the ultimate sweet treat to end your holiday feast!
This recipe is a lifesaver when your oven is tied up with turkey, stuffing, and casseroles. It comes together without heating up the kitchen and can be made the day before, making it an ideal dessert during a busy cooking day. The combination of a buttery Oreo crust, creamy caramel filling, and chocolate ganache is irresistible. Each bite perfectly balances textures, from the crunchy crust to the silky filling.
This pie is one of those desserts that disappears fast from the table. Don’t be surprised if guests ask for the recipe or go back for seconds! The beautiful presentation of drizzled caramel and ganache, topped with whipped cream and pecans, makes it a centerpiece-worthy dessert. It’ll look stunning on your Thanksgiving table.
Ingredients for Easy No-Bake Turtle Pie Recipe
- OREO COOKIES
- BUTTER
- HEAVY CREAM
- FULL-FAT CREAM CHEESE
- SALTED CARAMEL SAUCE (I USE SMUCKERS)
- POWDERED SUGAR
- PECANS
- CHOCOLATE CHIPS
- WHIPPED CREAM
Instructions for Easy Turtle Pie Recipe
For the Crust:
Add the Oreos to a food processor and pulse until they become fine crumbs. Mix the crushed cookies with the melted butter in a small bowl until evenly combined. Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Refrigerate the pie crust to chill while you prepare the filling.
For the Filling:
Whip 3/4 cup of heavy cream in a large bowl with a hand mixer or whisk until stiff peaks form. Set aside. In another mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the caramel sauce and powdered sugar, mixing until fully incorporated and creamy.
Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined and fluffy. Pour the caramel cheesecake filling into the prepared chocolate cookie crust and spread out evenly. Cover the pie with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to set.
Before Serving:
Prepare the ganache by combining 1/8 cup of chocolate chips and 1 tablespoon of heavy cream in a microwave-safe bowl. Microwave for 15 seconds, then stir until smooth. If needed, microwave for an additional 5 seconds and stir again.
Drizzle the chocolate ganache over the creamy pie, followed by a drizzle of extra caramel sauce. Pipe whipped cream around the edges or center of the pie for decoration and sprinkle with chopped pecans for a finishing touch. Slice and serve this decadent pie.
Frequently Asked Questions
Can I substitute a store-bought Oreo crust instead of making one?
Absolutely! Using a pre-made Oreo crust saves time and works just as well, though making the crust from scratch can add a fresher flavor.
Can I make this no- bake turtle pie ahead of time?
Yes, this pie is ideal for making ahead. You can prepare it up to 24 hours in advance and store it covered in the refrigerator until ready to serve.
Can I use milk chocolate instead of semi-sweet chocolate for the ganache?
Yes, you can substitute milk chocolate for a sweeter topping, though semi-sweet or dark chocolate adds a nice balance to the sweetness of the caramel filling.
What can I use if I don’t have a food processor to crush the Oreos?
If you don’t have a food processor, place the Oreos in a zip-top bag and crush them with a rolling pin until fine crumbs form.
Can I use whipped topping instead of whipping cream?
Yes, you can substitute an equal amount of whipped topping, like Cool Whip, for the heavy cream in the filling or on top of the pie. It simplifies the recipe, though fresh whipped cream has a richer flavor.
How should I store leftovers?
Cover the pie tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days.
Can I freeze the pie?
Yes, you can freeze the pie. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.
What other nuts can I use instead of pecans?
You can substitute walnuts, almonds, or hazelnuts for pecans or leave the nuts off entirely if you prefer.
FOR MORE RECIPES LIKE THIS, TRY:
Easy No-Bake Turtle Pie
Real Mom Kitchen
Equipment
Ingredients
- Crust:
- 25 Oreo cookies wafers and filling
- 4 Tbsp butter melted
- Filling:
- ¾ cup heavy cream
- 10 oz cream cheese softened to room temperature
- ½ cup salted caramel sauce
- ½ cup powdered sugar
- Topping:
- ⅛ cup semi-sweet chocolate chips
- 1 Tbsp cream
- ⅛ cup salted caramel sauce
- ¼ cup pecans chopped
- whipped cream
Instructions
- For the crust: Add the Oreos to a food processor and pulse until they are fine crumbs. In a small bowl, mix the crushed cookies with the melted butter.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the fridge as you make the filling.
- For the filling: In a large bowl, whip the 3/4 cup of heavy cream until stiff peaks form.
- In a separate large bowl, beat the cream cheese with a hand mixer until soft. Mix in the caramel sauce and powdered sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the caramel filling evenly into the crust. Cover the pie and place in the fridge to set for atleast 6 hours.
- Before serving: Make the ganache for the topping. Add 1/8 cup chocolate chips with 1 Tbsp of cream. Microwave for 15 seconds and stir until melted. If need mircowave 5 more seconds.
- Drizzle over pie. Then, drizzle the extra caramel sauce over the pie. Pipe on whipped cream and sprinkle with pecans. Serves 8.
Nutrition
This recipe is adapted from Just So Tasty.
