Turtle Pies
The ultimate mashup, this turtle pie recipe is inspired by both pecan pie and turtle pie for one unbelievably tasty dessert. Made with zero refined sugars, plenty of sweetness, and a little added crunch, it bakes in 35 minutes or less for a quick recipe everyone will love. Serve it with a scoop of ice cream and a drizzle of caramel sauce for a truly decadent treat!
Servings: 12 slices
Calories: 945kcal
Ingredients
- ¾ cup maple syrup
- 7 oz sweetened condensed coconut milk or sweetened condensed milk
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 3 eggs
- ⅔ cup chocolate chips
- 1 ½ cup pecans
- 9 inch pie crust store bought or homemade
Instructions
- In a saucepan, heat the maple syrup and sweetened condensed coconut milk over medium heat until it begins to simmer. Watch the pot carefully as once it starts to warm up, bubbles will form on top and you need to stir it consistently to prevent it from boiling over. Allow the mixture to simmer for 2 minutes and then reduce the heat to low and cook for another 5 - 7 minutes until thick and golden brown. You can step away for a bit once it’s on low heat.
- After the caramel has thickened up, stir in the vanilla and sea salt and set aside to cool down for at least 10 minutes. You don’t want the caramel to be too warm or it may cook the eggs and melt the chocolate. Preheat oven to 350 F during this time.
- Once the caramel has cooled down enough that you can touch it with your finger, reserve about 3 tablespoon in a separate jar* and pour the rest into a large mixing bowl. Add the eggs and beat well to incorporate. Then fold in the chocolate chips and pecans.
- Pour the mixture into a pie crust and bake in the oven for 45 - 55 minutes. Gently nudge the pie in the oven to check if it’s done. It should be a little jiggly in the middle but not super soupy. Let the pie rest for at least 6 hours to set before enjoying. I personally prefer to have the pie set overnight.
- When ready to serve, drizzle the reserved caramel sauce over top and use a sharp knife to cut the pie into slices.
Notes
*Reserve caramel sauce - this part is really important if you want the pie to set correctly. It's okay if you forget and don't reserve 3 tablespoon but the pie will need at least another 5 - 10 minutes in the oven to bake all the way through.
Chocolate - Use dairy free chocolate to make this pie dairy free.
Cutting into slices - To get clean edges, wipe off the knife after each cut. You can also run the knife under warm water to heat it up a bit before cutting. Just wipe the knife with a kitchen towel to remove the excess water before cutting the pie.
Storing - Cover the pie with aluminum foil or plastic wrap to store. It will keep for 5 days out on the counter or a week in the fridge.
Nutrition
Serving: 1slice | Calories: 945kcal | Carbohydrates: 104g | Protein: 13g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 846mg | Potassium: 347mg | Fiber: 5g | Sugar: 27g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 4mg