Caramel Turtle Icebox Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 recipe Caramel-Chocolate-Pecan Sauce
1 recipe Chocolate Cookie Crust, baked and cooled
8 ounces cream cheese, softened
1 cup marshmallow crème
½ cup heavy cream
½ cup creamy peanut butter
2 tablespoons unsalted butter, softened
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Directions: |
Directions:When working with the marshmallow crème, grease both the inside of your measuring cup and a spatula with vegetable oil spray to prevent sticking. The sauce will need to be warm so that it is pourable.
Pour 1 cup sauce into bottom of crust and refrigerate, uncovered, until set, about 30 minutes. Using stand mixer fitted with paddle, beat cream cheese, marshmallow crème, heavy cream, peanut butter, and butter on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl as needed. Transfer filling to cooled crust, smoothing top with spatula. Cover pie and refrigerate until filling is chilled and set, at least 2 hours or up to 24 hours. Drizzle remaining sauce attractively over top of pie and serve. |
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Personal
Notes: |
Personal
Notes: We decided to make a turtle in pie form. For the base we opted for a chocolate cookie crust, which was only mildly sweet so the pie could handle a rich filling and a thick pecan-caramel sauce. Rather than reserve the sauce for the top, we decided to pour a generous layer right onto the baked crust so it was more integrated into the pie. On top of the sauce we spread our filling: a combination of marshmallow crème, cream cheese, heavy cream, peanut butter, and butter. The cream cheese tempered the sweetness of the marshmallow, while the heavy cream ensured our filling was fluffy and light—rather than sticky and thick—so we could (more than) easily finish a slice. We developed this recipe with Fluff brand marshmallow crème, but any brand of marshmallow crème will work; do not use products labeled marshmallow sauce or marshmallow topping.
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