Turtle Pie

• servings: 8 servings
• active time: 40 minutes
• total time: 5 hours 30 minutes

Ingredients

5 tbsp. unsalted butter, melted, plus more for the pie plate

25 chocolate sandwich cookies (such as Oreos; 9.5 ounces)

10 to 12 pecan halves

1 3/4 c. heavy whipping cream

3/4 c. plus 3 tablespoons powdered sugar

2 1/2 tsp. vanilla extract

12 oz. cream cheese, at room temperature

1/2 c. plus 2 tablespoons dulce de leche

2 tbsp. hot fudge sauce

Directions

For the crust:

1. Preheat the oven to 325°F. Grease a 9-inch pie plate (not deep-dish) with butter.

2. Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of the prepared pie plate using the bottom of a measuring cup or glass.

3. Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a wire rack, about 30 minutes.

4. Meanwhile, spread the pecans on a baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes; set aside.

For the filling:

1. In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, 2 to 3 minutes. Transfer 2 cups of the whipped cream to a medium bowl; set aside. With the mixer on low, beat in 3 tablespoons of the powdered sugar and 1 teaspoon of the vanilla until well combined. Transfer the sweetened whipped cream to a medium bowl, cover, and refrigerate. Do not clean the mixing bowl.

2. Add the cream cheese and ½ cup of the dulce de leche to the mixer and beat on medium-low speed until smooth. Scrape the bottom and sides of the bowl and add the remaining ¾ cup powdered sugar and 1 ½ teaspoons vanilla and beat until smooth. Gradually fold the reserved 2 cups whipped cream into the cream cheese mixture until well combined.

3. Scoop the cream cheese mixture into the chocolate cookie crust, smoothing the top. Refrigerate at least 4 hours and up to 2 days.

4. To decorate the pie, microwave the hot fudge sauce and remaining 2 tablespoons dulce de leche in separate microwave-safe bowls until pourable, stirring every 15 seconds. Transfer to piping bags or plastic zip-top bags; snip off a corner on each bag. Drizzle the pie with the dulce de leche in a zigzag pattern. Repeat with the hot fudge sauce.

5. If the reserved whipped cream seems soft, beat in a large bowl with a whisk until stiff peaks form. Place the whipped cream in a piping bag or a plastic zip-top bag; snip off a corner. Pipe the whipped cream into large dollops around the border of the pie (aim for 10 to 12). Top each whipped cream dollop with a toasted pecan. Refrigerate up to 2 hours before serving.

Nutrition

• Calories: 728
• Total Fat: 51 g
• Saturated Fat: 29 g
• Trans Fat: 1 g
• Cholesterol: 128 mg
• Sodium: 342 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 1 g
• Total Sugars: 46 g
• Protein: 8 g