Salted Caramel Turtle Pie

2 from 2 votes

This amazing salted pecan turtle pie with chocolate is absolutely decadent and worthy of any special occasion! A turtle pie with dulce de leche, sea salt, caramel sauce, and chocolate is rich and worth showing off at the most special events!

Prep Time15

Cook Time55

Total Time1

Course: Dessert

Cuisine: American

Keyword: chocolate turtle pie, salted pecan turtle pie, turtle pie

Servings: servings

Calories: 350kcal

Cost: $12

Ingredients

1 cup Light corn syrup
7 oz Dulce de leche We like Nestle.
3 Eggs
1 tsp Vanilla
1 tsp Sea Salt
¾ cup Caramel chocolate baking chips We like Lily's.
1¼ cup Pecans chopped
1 Pie crust 9 inch; store bought or homemade
Caramel sauce for garnish (optional if you want extra caramel)
Sea salt for garnish

Instructions

Preheat the oven to 350 degrees F.
In a medium sized saucepan add the cup of corn syrup and 7 ounces of dulce de leche. Heat on medium-high heat, stirring constantly.
Boil for 3-5 minutes until the mixture has thickened up to the consistency of caramel and small bubbles have formed. Add the vanilla and teaspoon of sea salt.
Remove from heat and set to the side to cool for 15 minutes or so.
Remove ¼ cup of the dulce de leche mixture to reserve for garnish later.
Add the warm (not hot) dulce de leche mixture to a large mixing bowl.
Beat in three eggs, one at a time. Mix until combined.
Spread the pecans over the top of the thawed pie crust. Layer the caramel chocolate chips over the pecans.
Pour the dulce de leche mixture evenly over the pecans and caramel chocolate chips and fill to 1/4 inch from the top of the crust. (Do not overfill as you will have issues transporting the pie into the oven without spilling it. You can use a baking sheet beneath the pie to help avoid a mess.
Bake for 45 to 50 minutes. (Ovens vary on bake time. Start checking at 45 minutes to see if the pie has firmed up. When ready, there will still be a slight jiggle to the center, but the rest of the pie will seem firm.)
Allow to cool and set up completely on the counter for 6 hours.
When serving, drizzle the reserved dulce de leche caramel sauce on top of each cut pie slice and sprinkle with sea salt.

Notes

*Store the covered pie on the counter for up to 3-4 days. Optionally, you can store the pie in the fridge, but the filling will become hard and you will need to allow time for the pie to come back to room temperature before serving.

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