American Pie Council

2011 Contest Recipe

Caramel Toffee Turtle

3 cups all-purpose flour
1 tsp. salt
1 1/4 cups Crisco butter-flavored shortening
5 Tbsp. ice water
1 Tbsp. vinegar
1 egg, lightly beaten

Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks. Wrap in plastic wrap and refrigerate at least 1 hr. Roll 1 disk out onto floured surface to fit a 9 inch deep pie dish. Prick bottom and sides with fork. Bake at 400 degrees blind for 15 minutes. Remove pie weights and bake another 10 minutes, or until light golden brown. Remove from oven and cool while preparing filling.

4 oz. sugar free chocolate
1/2 cup heavy whipping cream
1 cup Russell Stover Pecan delights, chopped
Smuckers sugar free caramel topping

1 8-oz. pkg. cream cheese, softened
1 cup Smuckers sugar free caramel topping
1 Tbsp. Torini sugar free caramel syrup
1/2 cup finely chopped sugar free toffee
1 cup heavy whipping cream
1 Tbsp. Splenda
Shaved sugar free chocolate

For bottom layer, melt chocolate and 1/2 cup cream, stirring until chocolate melts. Pour 1/2 into bottom of prepared pie crust. Sprinkle with 1/2 cup chopped pecan delights and drizzle with 1 Tbsp. caramel topping.

For filling, beat the cream cheese in a large bowl until light and fluffy. Blend in the caramel syrup and caramel topping until well blended. Fold in whipped cream and chopped toffee. Spread into crust and smooth top. Spread the remaining chocolate topping over top of pie and sprinkle with remaining 1/2 cup chopped pecan delights and drizzle with 1 Tbsp. caramel topping. Decorate edge of pie with whipped cream sweetened with 1 Tbsp. Splenda and sprinkle with shaved sugar free chocolate.

Patricia Lapiezo
Category: No Added Sugar