Turtle pie recipe

One of the best desserts in Clarington is a sensational Turtle Pie. It’s a decadent combination of chocolate and caramel and a fav of Sarah and her friends – especially freshly made by the chef at the new café at Bibbington Bowling Lanes. The chef was kind enough to share the recipe. Yum!! Enjoy!

Turtle Pie (Gluten-free!)

Baked Coconut Crust

1 c sweetened flaked coconut

¾ c ground almonds

2 Tbsp butter

Combine and bake at 350° F for 15 minutes. Cool.

Double Chocolate Mousse Filling

8 oz semi-sweet chocolate

1 c butter

½ c granulated sugar

½ c half and half cream

1½ tsp vanilla

¼ tsp salt

4 eggs

Preheat oven to 350° F. Melt chocolate, butter, sugar, cream, vanilla, and salt over low heat, stirring constantly until smooth. Whisk eggs separately in a large bowl. Slowly beat warm mixture into eggs until well blended. Pour into 10-inch greased spring-form pan and bake for 45 minutes or until toothpick inserted 2 inches from the edge comes out clean. Cool.

Crunchy Caramel Topping

1 c chopped pecans

1 c sweetened flaked coconut

½ c granulated sugar

½ c evaporated milk

1 egg yolk

3 Tbsp butter

½ tsp vanilla

Toast pecans (~8 min) and coconut (~6 min) on separate baking sheets in a 350° F oven, stirring once, until golden. Transfer to same large bowl. Cool.

Meanwhile, in saucepan, whisk together sugar, milk, and egg yolk. Cook over medium heat, stirring constantly, until consistency is slightly thickened (like a thin pudding) about 8-10 min. Stir in butter and vanilla. Stir into pecan mixture until butter is melted. Let cool. Spread evenly over pie.

Alternative Smooth Caramel Topping

In small pot over medium heat, simmer 1 can of Eagle Brand Dulce de Leche caramel-flavoured condensed milk for 5 minutes to thicken. Cool and pour over pie.

Enjoy a piece of turtle pie while reading Between the Pipes ~ Love on the ice doesn’t always go smoothly! Links: amazon.ca | amazon.com