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Chocolate Turtle Ice Cream Pie

When the temperature is soaring in Hemet, California, turning on the oven to bake dessert is the last thing Margaret Wilson wants to do. Instead, she relies on fabulous freezer pies like this one. “The chocolaty turtle flavor will wow your family and friends,” she promises. “And they’d never believe how easy it is to make!”
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    6-8 servings


  • 3/4 cup small pecan halves, toasted
  • 6 cups chocolate ice cream, softened
  • 1/2 cup caramel ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 2/3 cup whipped topping


  • Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours.
  • Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.
Nutrition Facts
1 piece: 457 calories, 24g fat (9g saturated fat), 34mg cholesterol, 268mg sodium, 58g carbohydrate (51g sugars, 3g fiber), 6g protein.

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  • CelticMeberg
    Sep 6, 2010

    No comment left

  • gussie k
    May 15, 2010

    OMG was this delish. Should have made 3 instead of 2. Seen the movie "gone in 60 seconds"? That was my pie!

  • julyprincesspatricia
    Aug 24, 2009

    Jonty: Put nuts in dry skillet over med-low heat; shake & stir often until lightly browned; OR in a single layer, at 350 degrees for 8-10 minutes, shake occasionally; OR place 1 cup on microwave turntable & microwave on High approx 5 minutes, stirring every 30 seconds.

  • jonty
    May 7, 2009

    How do you toast the pecans?