Turtles Pie

Recipe View Prepare the pecan base: Sprinkle the chopped pecans evenly across the bottom of the pre-baked pie shell. (2 minutes)

Recipe View Make the caramel filling: In a heavy-bottomed saucepan, combine sweetened condensed milk, brown sugar, butter, and corn syrup over medium heat. Stir constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil, continuing to stir constantly for 5 minutes to prevent scorching. (10 minutes)

Recipe View Thicken and cool the filling: Remove the saucepan from the heat. Using a wooden spoon or spatula, stir the caramel mixture gently for about 2 minutes, until it begins to thicken slightly. Avoid over-stirring, as this can cause the caramel to become too hard. (2 minutes)

Recipe View Assemble the pie: Pour the warm caramel filling evenly over the pecan base in the pie shell. Cover the pie loosely with plastic wrap and refrigerate for at least 1 hour, or until the filling is set. (60 minutes)

Recipe View Prepare the chocolate topping: In a medium saucepan, combine chocolate chips and butter over low heat. Stir constantly until the chocolate and butter are completely melted and smooth. (5 minutes)

Recipe View Add condensed milk and cool: Remove the saucepan from the heat. Stir in the sweetened condensed milk until well combined. Allow the chocolate mixture to cool slightly for about 3 minutes. It should be cool enough that the egg yolk won't cook when added, but not so cool that the chocolate hardens. (3 minutes)

Recipe View Add the egg yolk: Stir the egg yolk into the slightly cooled chocolate mixture until fully incorporated. (1 minute)

Recipe View Finish the pie: Spread the chocolate topping evenly over the chilled caramel filling. Return the pie to the refrigerator and chill for at least 1 hour, or until the chocolate topping is firm. (60 minutes)