Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
teaspoons coarse sea salt
1/2
cup packed brown sugar
3
tablespoons cornstarch
2
tablespoons butter
2/3
cup water
3/4
cup salted dry-roasted pecans
1/2
cup dark chocolate chips
1
package (8 oz) cream cheese, softened
1
cup caramel sauce for ice cream
1
container (8 oz) frozen whipped topping, thawed
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Chocolate-covered caramel candies
Pecan halves
Additional whipped topping
Additional caramel sauce for ice cream
Preparation
Unroll 1 pie crust onto work surface. Sprinkle with sea salt; press into crust. Make and bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
In 2-quart saucepan, combine brown sugar, cornstarch, butter and water. Cook and stir over medium heat until mixture comes together into a very thick gel. Cool slightly. Stir in pecans and chocolate chips. Spread Turtle Layer in baked shell. Refrigerate.
In medium bowl, beat cream cheese and caramel sauce with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over turtle layer. Refrigerate pie 2 hours.
To make Pie Crust Turtles, heat oven to 450°F. Unroll 1 pie crust onto cutting board. Cut out stars using star-shaped cookie cutter. Place 1 candy in center of each star; pinch together sides of each star to form little purse (allow ends of star to bend over to outside edges). Top each with pecan half. Bake 8 minutes or until golden brown. Cool completely.
To serve, garnish pie with additional whipped topping and caramel sauce. Top with pie crust turtles. Store in refrigerator.
