From my mother Jackie’s collection of recipes, this is no everyday pie. Give it a try!
Mother’s Turtles® Pie
From my mother Jackie's collection of recipes, this is no everyday pie. Give it a try!
Ingredients
- 1 9 inch baked pie shell
- 12 individually wrapped caramels unwrapped
- 1 14 ounce can sweetened condensed milk (such as Eagle Brand®), divided
- ¼ cup margarine
- 2 1 ounce squares unsweetened baking chocolate
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
- Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
- Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
- Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
- Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.
