Turtle Ice Cream Pie

Name: Turtle Ice Cream Pie
Total time: 15 h 22 min
Yield: 8 servings
Ingredients: 1½ cups pecan halves; ¾ cup graham cracker crumbs; ¼ cup sugar; 6 tablespoons unsalted butter; ¾ cup dark brown sugar; ¾ cup heavy whipping cream; 3 tablespoons dark corn syrup; 3 tablespoons unsalted butter; ½ teaspoon vanilla extract; ¼ teaspoon salt; 2 pints vanilla ice cream; 5½ ounces bittersweet chocolate; ½ cup heavy whipping cream; 1½ tablespoons dark corn syrup; ¾ teaspoon vanilla extract; ⅛ teaspoon salt

A decadent layered ice cream pie featuring a pecan-graham cracker crust, vanilla ice cream, homemade caramel sauce, and chocolate ganache topping. This frozen dessert combines all the classic flavors of a turtle candy in pie form.

8 servings

15 hr 22 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups pecan halves
•¾ cup graham cracker crumbs
•¼ cup sugar
•6 tablespoons unsalted butter
•¾ cup dark brown sugar
•¾ cup heavy whipping cream
•3 tablespoons dark corn syrup
•3 tablespoons unsalted butter
•½ teaspoon vanilla extract
•¼ teaspoon salt
•2 pints vanilla ice cream
•5½ ounces bittersweet chocolate
•½ cup heavy whipping cream
•1½ tablespoons dark corn syrup
•¾ teaspoon vanilla extract
•⅛ teaspoon salt

Cooking Instructions

1.
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
10 min
2.
Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
72 min
3.
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
20 min
4.
Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
720 min
5.
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
40 min
6.
Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
45 min
7.
Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
15 min

Turtle Ice Cream Pie

8 servings

15 hr 22 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups pecan halves

•¾ cup graham cracker crumbs

•¼ cup sugar

•6 tablespoons unsalted butter

•¾ cup dark brown sugar

•¾ cup heavy whipping cream

•3 tablespoons dark corn syrup

•3 tablespoons unsalted butter

•½ teaspoon vanilla extract

•¼ teaspoon salt

•2 pints vanilla ice cream

•5½ ounces bittersweet chocolate

•½ cup heavy whipping cream

•1½ tablespoons dark corn syrup

•¾ teaspoon vanilla extract

•⅛ teaspoon salt

Cooking Instructions

Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).

10 min

Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.

72 min

Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.

20 min

Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

720 min

Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.

40 min

Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.

45 min

Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

15 min