Turtle Pecan Pie

5 from 2 votes

This turtle pecan pie is made with a buttery, flaky pie crust and a gooey, chocolatey, sweet caramel filling with just the right amount of toasted pecans!

Prep Time 1

Cook Time 45

Total Time 1 45

Servings8 slices

Coursepie

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the all-butter pie crust:

Get the ingredients here

For the salted caramel sauce:

Get the ingredients here

For the turtle pecan pie filling:

200 g (¾ cup) caramel sauce
30 g (¼ cup) all-purpose flour
53 g (¼ cup) brown sugar
1 teaspoon kosher salt
3 eggs, room temp
2 teaspoon vanilla bean paste or extract
170 g (1 ½ cups) pecans, roughly chopped
85 g (½ cup) chocolate chunks
113 g (1 cup) pecan halves, for topping

Instructions

For the all-butter pie crust:

Get the instructions
here

For the salted caramel sauce:

Get the instructions here

For the turtle pecan pie filling:

Preheat the oven to 375 degrees F with a large baking sheet on the lowest rack.
On a lightly floured surface, roll out the pie dough into a circle about ⅛" in thickness and large enough to fit in the pie dish with some overhang.
Carefully transfer to the pie dish, ensuring it is nestled up against the sides and corners. Fold the edges of the pie over and gently press to seal. Place in the fridge while the filling is made.
Chop 170g (1 ½ cups) of pecans and spread into an even layer along with the chocolate chunks into the pie dough.
Crimp the edges of the pie dough as desired, then place back in the fridge.
In a medium bowl, whisk together the caramel sauce, flour, brown sugar, salt, eggs, and vanilla until fully combined.
Pour the filling over chopped pecans and chocolate, then arrange the pecan halves on top.
Place back in the fridge one last time for about 10 minutes to ensure the crimp holds its shape in the oven.
Place the pie on the hot baking sheet in the oven and bake for about 40-45 minutes until the edges are golden and the filling appears set.
Allow the pie to set for at least two hours or overnight.

Notes

For more detailed step by step instructions on how to make homemade pie dough, see this post.
If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 15-20 minutes.
If making homemade caramel, I recommend making at least an hour before (or up to a week before) making the apple pie filling to give it time to cool down and thicken up.

Nutrition Facts

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