Turtle Pie

Turtle Pie

Crust:
30 chocolate wafers
3 Tbsp sugar
1/4 cup unsalted butter

Chocolate Filling:
1 cup heavy cream
8 oz semisweet chocolate, chopped


Caramel Filling:
3/4 cup sugar
1/3 cup heavy cream
5 Tbsp unsalted butter
1/2 tsp vanilla extract
1/3 cup water
pinch salt
3/4 cup chopped pecans

Make crust. Preheat oven to 375 degrees. In a food proocessor, pulse wafers and sugar until ground. With motor running, add butter until clumps form. Press mixture into a 9 inch tart pan. Bake 8-10 min. until firm. Cool on wire rack.

Make chocolate filling. Warm cream over med heat until it just boils. Remove from heat, add chocolate abd whisk until smooth. Let cool.

Make caramel filling. Over low heat, stir sugar and 1/3 cup water until sugar dissolves. Raise heat, bring to a boil and cook, swirling pan, until amber colored, 10 min. Remove from heat. Stir in cream, butter, vanilla abd salt (mixture will bubble up and form lumps). Return to low heat, stir until smooth. Pour into a bowl. Chill 30 min.

Pour half of chocolate filling into pie shell, sprinkle with nuts. Chill 25 min. Spread caramel over, chill 15 min. Pour rest of chocolate filling over, chill 30 min.
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