TURTLE BROWNIE PIE with SALTED CARAMEL SAUCE

Turtle Brownie Pie with Salted Caramel Sauce

With so many fabulous pies being served at our annual Thanksgiving Pie party, there was one spectacular new entry that slipped by most everyone's attention - but once they discovered Turtle Brownie Pie, it quickly was named the best new pie ever!  I also call it the incredible disappearing pie!

This delightfully decadent Turtle Brownie Pie is truly a pie for chocolate lovers!  A fudgy brownie filled with homemade salted caramel sauce and pecans sits on top of an Oreo cookie crust, and is drizzled with more caramel and dark chocolate swirls.  Served warm, this is perfect topped with a scoop of vanilla ice cream or sweetened whipped cream.  So indulgent, this pie should be illegal! 

If you love turtle sundaes, turtle brownies, or turtle candies, this one is calling your name!

Turtle Brownie Pie with Salted Caramel Sauce

DO I NEED TO MAKE A HOMEMADE OREO PIE CRUST?  You can use either homemade, or a pre-made Oreo crust from the supermarket.

CAN I USE A GRAHAM CRACKER CRUST?  Absolutely!  You can substitute a graham cracker crust instead of the Oreo pie crust. 

CAN I MAKE THIS AS A TART?  Absolutely!  You can easily prepare this in a 9-inch springform pan that has been lined with parchment paper and sprayed with non-stick baking spray.  You do not need to pre-bake the Oreo crust.  Follow remaining recipe instructions and you’ll have a beautiful Turtle Brownie Tart ready in no time!  After baking and filling, let sit for 60 minutes before running a sharp knife around the inside of the pan and removing the springform collar. 

CAN I USE A REGULAR PIE CRUST?   You’ll see versions of brownie pie using a regular pie crust all over Pinterest.  If you’d prefer, you can substitute a regular pie crust for the Oreo crust, but make sure to par-bake the crust before filling with fresh Brownie Filling.  You’ll also need to cover the crust edges with foil or a pie edge protector to prevent excessive browning during baking.

Turtle Brownie Pie with Salted Caramel Sauce

DO NOT MAKE THE BROWNIE BATTER AHEAD OF TIME!  For best results, prepare the brownie filling right after pressing the cookie crust into the pie plate.  The brownie batter will thicken the longer it sits, and you want the butter and chocolate perfectly fresh for a tender brownie filling.  A softer brownie filling also is easier to poke when it comes out of the oven, and the salted caramel sauce will drizzle down into the brownie easier. 

​CAN I USE A BROWNIE MIX FOR THE FILLING?  You could, but for best results I recommend making the homemade brownie filling in this recipe.  It only takes a few minutes to whip up, and the results are perfect!  Be sure to make the brownie batter immediately before pouring it into the Oreo crust, as it will start to thicken if you prepare it ahead of time and not give you that perfectly shiny and crackly top!

CAN I SUBSTITUTE OTHER NUTS?  You can absolutely replace the pecans with chopped walnuts. You can also skip the nuts completely, but replace with an additional ½ cup chocolate chips in the brownie batter.  You could also substitute roasted peanuts and call this a Snickers Brownie Pie!

ARE THERE ANY SUBSTITUTES FOR CORN SYRUP IN THE SALTED CARAMEL SAUCE?  You can replace the corn syrup with pure maple syrup, golden syrup or honey, but it will have a thinner consistency.

Turtle Brownie Pie with Salted Caramel Sauce

CAN I MAKE THE SALTED CARAMEL SAUCE AHEAD OF TIME?  You can prepare, cover, and refrigerate the Salted Caramel Sauce up to 2 weeks in advance. The caramel will thicken and sets as it cools. To make it thin enough for spreading/drizzling, reheat in the microwave until warm and pourable.

CAN I USE BOTTLED SALTED CARAMEL SAUCE?   The homemade Salted Caramel Sauce is well worth the effort to make, but in a pinch you could use a good quality salted caramel sauce.  Warm up slightly before using in the recipe.  You can also make the Salted Caramel Sauce up to 2 weeks ahead of time, cover and refrigerate, and warm slightly before using in this recipe. 

CAN I DOUBLE THE RECIPE?  Absolutely!  Double everything and prepare in a 9x13-inch baking pan – perfect to serve for a large group!
​
INVEST IN AN OVEN THERMOMETER!  Ovens aren’t always accurate, so make sure to use an inexpensive oven thermometer for the busy fall baking season for best results for all your baked goods.

Turtle Brownie Pie with Salted Caramel Sauce

TURTLE BROWNIE PIE with SALTED CARAMEL SAUCE

This delightfully decadent Turtle Brownie Pie is truly a pie for chocolate lovers!  A fudgy brownie filled with homemade salted caramel sauce and pecans sits on top of an Oreo cookie crust, and is drizzled with more caramel and dark chocolate swirls.  Served warm, this is perfect topped with a scoop of vanilla ice cream or sweetened whipped cream.  ​

Turtle Brownie Pie with Salted Caramel Sauce

INGREDIENTS:
OREO PIE CRUST:
22 regular Oreo cookies
5 Tablespoons (72g) unsalted butter (melted)
 
BROWNIE FILLING:
2 large eggs + 1 egg yolk (room temperature)
1/2 cup (113g; 1 stick) unsalted butter
2 Tablespoons (30ml) vegetable oil or coconut oil (melted)
1 cup (200g) granulated sugar
2 teaspoons pure vanilla extract
3/4 cup (62g) Dutch-process cocoa powder
1/2 cup (63g) all-purpose flour
1/4 teaspoon salt
3/4 cup (85g) chopped pecans
3/4 cup (135g) semi-sweet, milk chocolate or dark chocolate chips
 
SALTED CARAMEL SAUCE:
6 Tablespoons unsalted butter
3/4 cup (150g) packed dark brown sugar 
1/4 cup (60ml) heavy cream
1/2 teaspoon kosher salt
1.5 Tablespoons (23ml) light corn syrup
1 teaspoon pure vanilla extract
 
GARNISH:
1 cup (125g) chopped or whole pecans 
2 cups Sweetened Whipped Cream
½ cup Salted Caramel Sauce
½ cup hot fudge sauce or dark chocolate ganache (warmed to drizzling consistency)
 
SERVE WITH (OPTIONAL):
Vanilla ice cream
Sweetened whipped cream
 
HOW I MAKE THIS:

1. Remove eggs from refrigerator and allow to come to room temperature.
2. PREPARE SALTED CARAMEL SAUCE:  In a medium heavy saucepan, stir together the butter, brown sugar, heavy cream, salt and corn syrup together over medium heat. With a spatula or whisk, stir occasionally until butter has melted and mixture is combined. Bring to a simmer. Once simmering, stop stirring and allow to lightly simmer for 1–2 minutes. Remove from heat, stir in vanilla extract, and then let cool until the pie is done baking. The sauce will thicken as it cools. (If you have a candy thermometer, the caramel sauce should reach 215°F.) Set Salted Caramel Sauce aside to cool slightly – do not refrigerate. 
3. Preheat oven to 325 degrees.
4. PREPARE OREO PIE CRUST:  Melt the butter and pour into a medium bowl; set aside.  In the bowl of a food processor or blender, pulse 22 Oreos (including the cream filling) into fine crumbs. You will need about 2 cups (250g) crumbs.  Pour crumbs into bowl with melted butter and stir until evenly blended. The mixture will be thick and moist.  Pour the crumb mixture into an ungreased 9-inch pie plate.  Using your hand or a small flat-bottomed measuring cup, press the crumbs evenly on the bottom and up the sides to create a smooth and thick crust, being careful not to pack down too hard.  Run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠ — this will help prevent the crust from falling apart when cutting and serving.
5. PREPARE BROWNIE FILLING:  In a large bowl, combine the melted butter, oil and granulated sugar, whisking until well combined.  Let sit for 3-5 minutes to cool slightly.  In a small bowl, whisk together the eggs and egg yolk until well blended.  Add eggs and vanilla extract to bowl and whisk until well combined. 
6. In a small bowl, whisk together the cocoa powder, flour and salt until evenly blended.  Add to wet mixture and stir just until combined – DO NOT OVERMIX!  The brownie batter will be thick. 
7. Fold in the chocolate chips and chopped pecans.  The batter will start to thicken as it sits, so as soon as you finish stirring in the chocolate chips and nuts, you need to immediately pour it into the crust, smoothing the top with an offset spatula.
8. Bake for 35 minutes, then tent the brownies with foil and bake for another 10 minutes.  Test the brownie by inserting a toothpick into the center.  If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. DO NOT OVERBAKE!  For this recipe you’ll want to pull these from the oven as soon as possible, as the brownie filling will continue to set as it cools. 
9. POKE & DRIZZLE:  Remove brownie pie from the oven. Let it sit for 5 minutes to slightly cool. Then, using a fork or a chopstick, poke holes evenly all over the surface of the pie.  Drizzle and spread about 1/2 cup warm caramel sauce over the pie. (Reserve the rest for topping and serving).  You can use an offset spatula to gently spread the warm caramel and gently “push” it down. The warm caramel sauce will seep down into the pie through the poked holes.  Set aside to cool at room temperature for 1 hour before topping. This will allow the caramel to thicken slightly inside the brownie. 
10. ADD TOPPINGS:  If desired, pipe or swirl sweetened whipped cream around the edges of the pie.  Sprinkle pecans on top of caramel-infused pie.  Drizzle warm hot chocolate sauce or dark chocolate ganache on top.  Drizzle more Salted Caramel Sauce on top.
11. SERVE:  Slice and serve, and if you’re partial to squeals of delight, serve warm with a scoop of vanilla ice cream! 
12. Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 4–5 days. You can easily warm individual slices in the microwave to serve. 

YIELD:  one 9-inch pie

RECIPE NOTES:

DO I NEED TO MAKE A HOMEMADE OREO PIE CRUST?  You can use either homemade, or a pre-made Oreo crust from the supermarket.

CAN I USE A GRAHAM CRACKER CRUST?  Absolutely!  You can substitute a graham cracker crust instead of the Oreo pie crust. 

CAN I MAKE THIS AS A TART?  Absolutely!  You can easily prepare this in a 9-inch springform pan that has been lined with parchment paper and sprayed with non-stick baking spray.  You do not need to pre-bake the Oreo crust.  Follow remaining recipe instructions and you’ll have a beautiful Turtle Brownie Tart ready in no time!  After baking and filling, let sit for 60 minutes before running a sharp knife around the inside of the pan and removing the springform collar. 

CAN I USE A REGULAR PIE CRUST?   You’ll see versions of brownie pie using a regular pie crust all over Pinterest.  If you’d prefer, you can substitute a regular pie crust for the Oreo crust, but make sure to par-bake the crust before filling with fresh Brownie Filling.  You’ll also need to cover the crust edges with foil or a pie edge protector to prevent excessive browning during baking.

DO NOT MAKE THE BROWNIE BATTER AHEAD OF TIME!  For best results, prepare the brownie filling right after pressing the cookie crust into the pie plate.  The brownie batter will thicken the longer it sits, and you want the butter and chocolate perfectly fresh for a tender brownie filling.  A softer brownie filling also is easier to poke when it comes out of the oven, and the salted caramel sauce will drizzle down into the brownie easier. 

CAN I USE A BROWNIE MIX FOR THE FILLING?  You could, but for best results I recommend making the homemade brownie filling in this recipe.  It only takes a few minutes to whip up, and the results are perfect!  Be sure to make the brownie batter immediately before pouring it into the Oreo crust, as it will start to thicken if you prepare it ahead of time and not give you that perfectly shiny and crackly top!

CAN I USE OTHER NUTS?  You can absolutely replace the pecans with chopped walnuts. You can also skip the nuts completely, but replace with an additional ½ cup chocolate chips in the brownie batter.  You could also substitute roasted peanuts and call this a Snickers Brownie Pie!

ARE THERE ANY SUBSTITUTES FOR CORN SYRUP IN THE SALTED CARAMEL SAUCE?  You can replace the corn syrup with pure maple syrup, golden syrup or honey, but it will have a thinner consistency.

CAN I MAKE THE SALTED CARAMEL SAUCE AHEAD OF TIME?  You can prepare, cover, and refrigerate the Salted Caramel Sauce up to 2 weeks in advance. The caramel will thicken and sets as it cools. To make it thin enough for spreading/drizzling, reheat in the microwave until warm and pourable.

CAN I USE BOTTLED SALTED CARAMEL SAUCE?   The homemade Salted Caramel Sauce is well worth the effort to make, but in a pinch you could use a good quality salted caramel sauce.  Warm up slightly before using in the recipe.  You can also make the Salted Caramel Sauce up to 2 weeks ahead of time, cover and refrigerate, and warm slightly before using in this recipe. 

CAN I DOUBLE THE RECIPE?  Absolutely!  Double everything and prepare in a 9x13-inch baking pan – perfect to serve for a large group!
​
INVEST IN AN OVEN THERMOMETER!  Ovens aren’t always accurate, so make sure to use an inexpensive oven thermometer for the busy fall baking season for best results for all your baked goods.

Original recipe created by Snowflakes & Coffeecakes; published November 2022.

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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