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Decadent Chocolate Turtle Pecan Pie Recipe You Have to Try

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Learn how to make delicious Chocolate Turtle Pecan Pie. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs
  • 1 1/2 cups pecan halves, toasted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 6 ounces semisweet or bittersweet chocolate chips
  • 3/4 cup soft caramel candies, chopped (or use homemade caramel)
  • Optional: sea salt flakes for sprinkling

Substitution suggestions: If you prefer, substitute light corn syrup with an equal amount of golden syrup or honey for a slightly different flavor profile. For a gluten-free option, use a gluten-free pie crust. You can swap pecans for walnuts if that’s what you have on hand, though pecans are what truly bring that Southern charm to the pie.

Instructions

  1. Preheat your oven to 350°F (175°C). If you’re using a homemade crust like Mama Lu’s, make sure it’s chilled and rolled out evenly in your 9-inch pie plate.
  2. Toast the pecans lightly in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. This step brings out that deep, nutty flavor I remember from childhood afternoons spent shelling nuts on the porch.
  3. In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
  4. Arrange half of the toasted pecans evenly over the bottom of the pie crust. Sprinkle half of the chopped caramel candies over the pecans, then scatter half of the chocolate chips on top.
  5. Pour half of the syrup mixture carefully over the layered ingredients in the crust. Repeat the layering: pecans, caramel, chocolate, and then the remaining syrup mixture.
  6. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55 to 65 minutes. The pie should be set around the edges but still have a slight jiggle in the center—this is the key to a luscious texture, a tip I picked up after many trial pies that were either too runny or too firm.
  7. Remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools, giving you that perfect slice every time.
  8. For a finishing touch, sprinkle a few flakes of sea salt over the top once the pie is cool. It adds just the right contrast to the sweetness, a little trick Mama Lu never wrote down but always did.

Find it online: https://claracooking.com/chocolate-turtle-pecan-pie/