Rileys Frozen Turtle Pie Recipes
TURTLES® PIE
Steps:
- Place pecans into bottom of pie shell.
- To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
- To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.
Nutrition Facts : Calories 755.5 calories, Carbohydrate 78.1 g, Cholesterol 108.7 mg, Fat 49.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 24.1 g, Sodium 359.9 mg, Sugar 62.9 g
RILEY'S FROZEN TURTLE PIE
When I was a student, I used to work at a breakfast cafe called "Riley's" which was run by a married couple who had met at and graduated from The Culinary Institute. This is how they made their Turtle Pie, hence the name. (Plan ahead - while it only takes a few minutes to complete each step, there is freezing time between each part. The prep time given is approx including the total freezing time.) I had to guess on the measurements - I usually buy a container of each ingredient and just pour out the amounts as needed.
Provided by HeatherFeather
Categories Pie
Time 3h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make sure your ice cream is softened enough so that you can spread it.
- Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
- Cover and freeze until solid.
- Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
- Pour an even layer of chocolate sauce on top of the caramel.
- Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
- You can do all of the previous steps ahead and leave the pie in the freezer until needed.
- When you plan to serve the pie, set it out on the counter to soften up just enough so you can slice it into 6 servings.
- Set one slice onto a plate and using a spray can of whipped cream, cover the entire slice with whipped cream--piling it high like meringue.
- Sprinkle with additional chopped nuts, if desired.
- Stick a whole pecan half into each slice, and serve.
- NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
- It is too thin and will not harden up enough.
- Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.
Nutrition Facts : Calories 622.2, Fat 30.2, SaturatedFat 10.4, Cholesterol 47.8, Sodium 426.7, Carbohydrate 85.3, Fiber 3.2, Sugar 49, Protein 7.2
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