Turtle Pie

Turtle Pie


"Absolutely delicious, although very rich. Pie version of the turtle chocolates. I used to sell this pie to a restaurant and the customers loved it."

Ingredients 2 h 30 m {{adjustedServings}} servings 756 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 78.1g
  • 25%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place pecans into bottom of pie shell.
  2. To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
  3. To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.
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Reviews 25

  1. 29 Ratings


This is a quick and easy pie to make. The caramel that is called for in this recipe with the brown sugar, condensed milk, and Karo syrup is quite versatile and can be used for other caramel needs. I only made half the recipe, and it chilled quickly and was delicious. The only thing I would recommend is cutting the caramel by 1/4 because what happens is that it overpowers the pie crust and the chocolate topping. Also, instead of using a regular pie crust, I made a chocolate cookie crust. Yum!


This pie was so, so, SO good. It was unbelievable--and I don't even like pecans! We made two for my father's birthday--I made one and my 13 year old niece made one. They were fabulous, but *very* rich for our family's tastes--and we are rather hearty eaters of sweets. My only complaints are that it *is* time-consuming (to wait for it to cool) and that it does get gooey with only minimal time at room temperature. But I really can't say enough nice things about this recipe--it was so fabulous and exotic flavored, and yet a 13 year old was able to do it with no trouble. Bravo to this recipe!


absolutely sinful and so very delicious. more for wintertime than summer but I'm going to do it a lot when the frost comes...