Turtle Pecan Pie Recipe - Cooking Index
Turtle Pecan Pie Recipe - Cooking Index
| 1 1/2 cups | 219g / 7.7oz | Chocolate cookie crumbs |
| 1/3 cup | 65g / 2.3oz | Butter or margarine - melted |
| 1 1/4 cups | 137g / 4.8oz | Semisweet chocolate morsels |
| 1 cup | 237ml | Evaporated milk |
| 1 cup | 237ml | Miniature marshmallows |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 | Vanilla ice cream - divided | |
| 16 | Pecan halves - toasted | |
| Caramel sauce |
Stir together chocolate cookie crumbs and butter; press into a deep-dish 9 inch pie plate and freeze 15 minutes.
Combine chocolate morsels and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside to cool.
Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Cover and freeze. Press pecan halves into top of pie.
Serve with caramel sauce.
Makes 1 (9-inch) pie.
Kitchen Express: Substitute 1 (8-inch) chocolate piecrust for chocolate cookie crumbs and butter.
Southern Living Website
Source:
Southern Living Magazine
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