Turtle Pie Deluxe
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
chocolate wafer cookies
|
* |
| ¼ | cup |
butter, unsalted
|
|
| 1 | cup |
chocolate fudge topping
|
* |
| 6 | cups |
ice cream
pecan-praline |
|
| ½ | cup |
butterscotch syrup
|
* |
| ½ | cup |
pecans
chopped |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
chocolate wafer cookies
|
* |
| 59 | ml |
butter, unsalted
|
|
| 237 | ml |
chocolate fudge topping
|
* |
| 1.4 | l |
ice cream
pecan-praline |
|
| 118 | ml |
butterscotch syrup
|
* |
| 118 | ml |
pecans
chopped |
|
| 1 | x |
whipped cream
|
*
|
Directions
Finely grind cookies in processor.
Transfer to bowl. Mix in melted butter.
Press crumbs into a 9 inch pie dish. Freeze until cold, 20 min.
Spread chocolate fudge topping evenly over bottom of crust.
Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight.
Spread butterscotch sauce over ice cream.
Sprinkle with pecans. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of pie and serve.
