Turtle Cream Pie

  1. CRUST.
  2. Preheat oven to 450.
  3. Let piecrust stand at room temperature for about 15 minutes; peel off plastic sheets. Place crust in a 9-inch glass pie plate; press firmly against sides and bottom. Fold back excess crust; crimp and flute. Prick bottom and sides with fork.
  4. Bake untl lightly browned, about 8 minutes. Transfer pie plate to a wire rack; cool completely.
  5. FILLING.
  6. In a microwave safe bowl, combine caramels and water. Microwave on HIGH at 1 minute intervals, stirring well after each interval, until mixture is smooth, 2-3 minutes. Let cook for 10 minutes.
  7. In a large bowl, beat eggs with a fork.
  8. Add brown sugar, sour cream, pecans, vanilla, and caramel mixture; mix well.
  9. Pour mixture into crust. Reduce oven heat to 350u0b0F Bake until filling is set, about 30 minutes.
  10. Transfer pie plate to wire rack; cool completely. Refrigerate until thoroughly chilled.
  11. TOPPING.
  12. In a microwave-safe bowl, combine cream and milk chocolate chips. Microwave on HIGH for 1 minute; whisk until chips are melted and mixture is smooth. Cool to room temperature, about 1 hour.
  13. Using an electric mixer set on high speed, beat chocolate mixture just until it lightens in color; spoon over pie and spread to edges of crust. Refrigerate untl firm, about 2 hours.
  14. Put which and semisweet chocolates in two small bowls over pans of simmering water; stir each until melted. Dip half of the pecans in white chocolate and half in semisweet. Cool on baking sheet until set; place decoratively on pie.
  15. Serve with whipped topping.

filling, milk, water, eggs, brown sugar, sour cream, pecans, vanilla, topping, heavy cream, milk chocolate chips, white chocolate chips, semisweet chocolate chips, pecan, frozen whipped topping

Taken from www.food.com/recipe/turtle-cream-pie-295350 (may not work)

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