In Her Kitchen

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Mousse and Turtle Pie

Posted on | December 20, 2010 | by Lauren | No Comments | Print Recipe

Hey Jennifer,

Ok, so I know the title makes this sound like something you would find in a forest, but it’s not anything like it sounds. It’s basically a turtle pie made with mousse instead of pudding. Well sort of. I always loved those turtle candies with the pecans caramel and chocolate and they always make me think of mom. So turtle pie is just a spin off of that candy. I made it super easy with lost of short cuts so it’s great for a last minute party that you might have to attend after work or something. I know you’ll love it!

xoxo,
Lauren

-Mousse and Turtle Pie

Servings: 8-10

Ingredients

  • 2 (5.9 oz) boxes instant chocolate pudding
  • 1 pre-made graham cracker pie crust
  • 1 (8 oz) tub cool whip
  • 1 cup chopped pecans
  • 3 cups heavy whipping cream
  • 2 cups milk
  • 1/2t instant espresso (optional)
  • 1t vanilla extract
  • 2 dashes cinnamon

Directions

  1. Pour both boxes of pudding mix and instant espresso into a large mixing bowl then add milk and heavy whipping cream. (milk and cream should be VERY cold.)

  2. Whip the mixture with a hand-held mixer fitted with a wire whisk attachment for about 3 minutes. The mixture should be thick enough that when a spoonful is turned upside down it stays on the spoon. Cover the mixing bowl and place in the refrigerator until needed for pie assembly.

  3. Take the tub of cool whip and add cinnamon and vanilla directly to the container. Fold gently until all ingredients are combined and place back in refrigerator until needed for pie assembly.

  4. Place a small pan over medium low heat and add chopped pecans to the pan. Toss continually for about 2 minutes until pecans are just barely warm. This will bring out the flavor of the pecans, but you want to be sure to keep a VERY close eye on them so that they don’t burn. Toss the pecans and the caramel topping together then add the mixture evenly to the bottom of the pie crust.

  5. Add the “mousse” mixture over the pecans and smooth out. I usually make a slight mound in the center.

  6. Add the cool whip mixture on top of the “mousse” mixture and spread out evenly. I like to make pretty swirls in the top with a rubber spatula.

  7. I like to decorate the top by drizzling any left over caramel topping that I may have and adding a few pecans to the top.

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