Turtle Pie


Last pie of the week! Who doesn’t love the flavors of turtle? Pecans….chocolate….caramel. Mmm….. I made this pie once for a holiday at the Paulin’s and my grandfather claimed he needed to taste it first. Promptly after first bite it went to the freezer. We’re just going to keep this safely in the freezer. Sure… this is a sneaky way of saving it for himself. Plus this, like Wednesday’s Almond Butter Cheesecake, is easy to make 🙂

Pecan Crust
• 2 cups pecans
• 2 tbsp melted ghee (or coconut oil)
• 4 tbsp raw honey
• 1/2 tsp vanilla
• 1 tbsp water
Whipped Caramel Layer
Urban Poser’s Caramel
• Whipped Cream (feel free to make your own: can coconut milk, 28 drops stevia, 2 tbsp coconut oil, 1 egg, 1 tbsp vanilla processed and chilled overnight)
Chocolate Ganache
• 1/2 cup raw honey
• 1/4 cup coconut oil
• 1/4 cup unsweetened cocoa powder
To Make: Process the crust ingredients. Pat into a greased pan. Bake at 350 for 10 minutes. Let cool. Make whip cream. Combine with 1/4-1/3 cup of caramel candy batter. Layer into pecan pie crust. Slightly melt caramel and layer on top of the whipped layer. Sprinkle pecans. Process ganache ingredients, melt. Drizzle over the top and you’ve got a bomb turtle pie. Enjoy!

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