PIE #44 - Bittersweet Chocolate Turtle Pie

I have an affection for confections if you haven't already noticed. My sweet tooth loves this time of year when Halloween candy abounds. At the top of my favorite candy list you will find turtles, the decadent melding of soft caramel, melt-in-your-mouth chocolate, and toasted pecans.

I've always been curious as to why turtles were named thus. I thought perhaps consuming the chewy candy was a slow process, much like the ambling of a turtle. Try biting into, chewing, and swallowing a turtle candy quickly. It's nearly impossible to do and quite honestly, a shame to even attempt. A turtle begs to be consumed slowly, each nibble savored to the max. As I did some research, I discovered that the candy got its name due to its resemblance to a turtle's body, shell and legs. Nuts peek out from under the domed top of the candy which resemble four turtle legs under a shell. Melted chocolate poured over the top of the candy forms shapes similar to a turtle's head and tail.

In deference to one of my favorite confections, I bring to you Bittersweet Chocolate Turtle Pie. I've paired the luscious filling with a new-fangled cereal crust featuring Rice Krispies. The crunchy, light crust is a perfect complement to the rich pie filling. It's not a terribly difficult recipe and the end result with the multiple layers is lovely. Make sure to serve small slices, as the richness of this pie packs a wallop. Just as in eating a turtle candy, this pie begs to be consumed slowly and deliberately and with great relish. Enjoy!

Rice Krispies Crust:
1/3 cup unsalted butter
3/4 cup semisweet chocolate chips
3 cups Rice Krispies cereal

Gently melt the butter in a medium saucepan. When the butter is nearly melted, add the chocolate chips with the heat at the lowest possible setting. Leave the pan alone for 1 minute, then turn off the heat, swirling the pan so that the butter runs over the chips. Let sit undisturbed for 5 minutes, then whisk to smooth. Add the cereal and stir until evenly mixed. Gently press the mixture into the bottom and up the side of a 9 1/2-inch deep dish pie pan. Let cool to room temperature, then place in the freezer until firm, about 15 minutes.

Filling:
30 caramels
2 tablespoons unsalted butter, cut into pieces
2 tablespoons water
8 ounce package full-fat cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Topping:
3 tablespoons water
4 ounces bittersweet chocolate, coarsely chopped
2 cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Combine the caramels, butter, and water in a medium saucepan over very low heat. Heat, stirring occasionally, until the caramels have melted. Whisk well to smooth, then pour over the nuts, covering the pie shell evenly. Refrigerate.

Using an electric mixer, beat the cream cheese in a medium-size bowl until smooth and creamy. Add the powdered sugar and vanilla and beat until smooth. Scrape this mixture over the chilled caramel, smoothing it with a spoon. Refrigerate for at least 30 minutes.

Make the topping. Combine the water and chocolate in a small, heavy saucepan over very low heat, stirring frequently until the chocolate has melted and is smooth. Remove from the heat and let cool to room temperature.

Beat the heavy cream in a large bowl until it holds soft peaks. Add the powdered sugar and vanilla and continue to beat until stiff but not grainy. Add the cooled chocolate to the remaining whipped cream and fold it in until evenly blended. Spread evenly over the pie. Cover with loosely tented foil and refrigerate for at least 2 hours or overnight. Slice and serve.