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Turtle Nut Pie

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:15
  • Bake Time: 45 to 55 minutes

Ingredients

  • 3 eggs
  • 2/3 cup Karo® Dark OR Light Corn Syrup
  • 1/2 cup sugar
  • 2 tablespoons butter OR margarine, melted
  • 1/2 teaspoon salt
  • 1 cup pecans
  • 2 ounces (2 squares) semi-sweet chocolate, melted OR 1/3 cup semi-sweet chocolate chips, melted
  • 1 (-inch) unbaked OR frozen deep-dish pie crust*
  • 20 caramel unwrapped
  • 1/4 cup heavy whipping cream

Directions

  1. Preheat oven to 350°F.
  2. Beat eggs slightly in a medium bowl. Add corn syrup, sugar, butter and salt; stir until well blended.
  3. Stir pecans and chocolate into egg mixture; pour into pie crust.
  4. Combine caramels and cream in a microwave-safe bowl; microwave on HIGH (100%) for 2 to 3 minutes, stirring after each minute until smooth. Carefully pour caramel mixture over pecan filling.
  5. Bake 45 to 55 minutes or until filling appears barely set in center. Remove to wire rack. Cool completely.
  6. *If using prepared frozen pie crust, do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust and bake on preheated cookie sheet as directed.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Turtle Nut Pie

  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Bake Time: 45 to 55 minutes

Ingredients

  • 3 eggs
  • 2/3 cup Karo® Dark OR Light Corn Syrup
  • 1/2 cup sugar
  • 2 tablespoons butter OR margarine melted
  • 1/2 teaspoon salt
  • 1 cup pecans
  • 2 ounces (2 squares) semi-sweet chocolate, melted OR 1/3 cup semi-sweet chocolate chips melted
  • 1 (-inch) unbaked OR frozen deep-dish pie crust*
  • 20 caramel unwrapped
  • 1/4 cup heavy whipping cream

Directions

  • Preheat oven to 350°F.
  • Beat eggs slightly in a medium bowl. Add corn syrup, sugar, butter and salt; stir until well blended.
  • Stir pecans and chocolate into egg mixture; pour into pie crust.
  • Combine caramels and cream in a microwave-safe bowl; microwave on HIGH (100%) for 2 to 3 minutes, stirring after each minute until smooth. Carefully pour caramel mixture over pecan filling.
  • Bake 45 to 55 minutes or until filling appears barely set in center. Remove to wire rack. Cool completely.
  • *If using prepared frozen pie crust, do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust and bake on preheated cookie sheet as directed.