This yummy and almost healthy version of a caramel pecan turtle pie is my favorite dessert.
Marie and I eat healthy – really we do! We’re not fanatics about it, but we watch the carbs, sugar, and salt. We avoid the boxed meals and fix fresh foods. The usual rote. But once in a while we reward ourselves with something yummy. One of my favorite yummy treats is a Turtle Pie. This is what I ask for in place of a birthday cake.
In essence the Turtle Pie is a pecan pie with enhancements.
1/2 cup butter or good margarine
2/3 cup sugar
2/3 cup dark corn syrup
2 eggs
1 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup cashews
1/4 cup chocolate chunks (dark, milk or mixture as you prefer)
Ready made pie crust OR
1-1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
A rolling pin
Pastry blender
A 9″ pie plate
A wire cooling rack
Aluminum foil
Preheat oven to 325 degrees.
Prepare the Crust: In a mixing bowl stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea size.
Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Push moistened dough to the side of the bowl and repeat moistening the dough using 1 teaspoon of cold water at a time, until all the dough is moistened (4 to 5 teaspoons of water should do it). Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll from center to the edge into a circle about 12 inches in diameter.
To transfer the pastry, roll it around the rolling pin and unroll the pastry into the pie plate.
Home made or prepared crust
Ease the crust into the pie plate, being careful not to stretch the pastry. Trim the pastry to ½ inch beyond the edge of the pie plate. Fold under this extra pastry. Crimp edge as desired. Do not prick the pastry.
Prepare the Filling: In a medium saucepan melt the butter or margarine. Remove from heat and stir in the sugar, corn syrup and oats.
Stir in the eggs and vanilla.
Pour mixture into the pastry. Top with nuts and chocolate. Cover the edge of the pie with foil to prevent over burning.
Bake in 325 degree oven for 25 minutes. Remove the foil and bake for another 20-25 minutes or until filling is set. Cool on a wire rack.
