Turtle Brownie Pie
This Turtle Brownie Pie is rich, chocolatey, and has a perfect mix of sweet and salty desserts for a crowd. Made with crunchy Oreo crust, fudgy brownie center, and topped with chocolate, caramel, and pecans.
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It’s a great dessert recipe for Thanksgiving and Christmas. You can serve it warm with a scoop of ice cream or chilled for a more fudgy texture—it’s delicious either way!
You may also want to try my No-Bake Mini Turtle Cheesecakes or my Banana Pudding Cheesecake.
How to Make Turtle Brownie Pie
Ingredients you’ll need for oreo crust
Ingredients you’ll need for brownie filling
Ingredients you’ll need for the toppings
Step-by-Step Guide
1. Start by heating your oven to 350°F (175°C). While it’s warming up, grab a pie dish (any size will do!) and lightly spray it with baking spray or rub it with a little oil to ensure easy removal later.
2. Take 22 Oreo cookies and crush them into fine crumbs. You can either do this in a food processor or throw them in a plastic bag and use a rolling pin.
3. In a bowl, combine your Oreo crumbs and melted butter. Stir until everything is nicely mixed and it starts to look like wet sand.
4. Then, press this mixture into your prepared pie dish, making sure to cover the bottom and sides evenly. This will form the perfect crunchy base for your brownie filling.
5. Make your brownie mix according to the instructions on the box. Once it’s all mixed together, stir in the chopped pecans and chocolate chips.
6. Pour that luscious brownie batter onto your Oreo crust. Make sure it spreads evenly. Pop the pie in the oven and bake it for 35-40 minutes, or until a toothpick comes out clean.
7. Once your pie has finished baking, let it cool for about 15 minutes.
8. Drizzle that warm, gooey caramel sauce and chocolate sauce all over the pie. Then, top it with a generous swirl of whipped cream and sprinkle on some extra chopped pecans.
Serve and Enjoy!
Important Recipe Notes
- Crush Oreos finely for the smoother and sturdier crust. You can use a food processor or rolling pin inside a zip-top bag.
- Use the back of a spoon or a flat measuring cup to press the Oreo mixture finely into the pie dish. This helps it hold its shape when slicing.
- Don’t overbake the brownie layer – For that fudgy, gooey center, bake just until a toothpick comes out with a few moist crumbs.
- Let the pie rest at least 15 minutes before adding caramel or whipped cream so the toppings don’t melt off.
- Add toppings before serving – Whipped cream and sauces are best added right before serving for the freshest look and taste.
- You can bake the brownie pie a day before and store it (without toppings) covered at room temperature. Add the toppings before serving.
- Serve warm for a gooey texture or chilled for a fudgier bite. Both ways are delicious!
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Turtle Brownie Pie
Ingredients
For Oreo Crust
- 22 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
For Brownie Filling
- 2 Brownie box mixes + ingredients
- ¾ cup chopped pecans
- ¾ cup semisweet chocolate chips
- 6 ounces caramel sauce
For the Topping
- Whipped cream
- Chopped pecans
- Chocolate sauce
- Caramel sauce
Instructions
- Start by heating your oven to 350°F (175°C). While it’s warming up, grab a pie dish (any size will do!) and lightly spray it with baking spray or rub it with a little oil to ensure easy removal later.
- Take 22 Oreo cookies and crush them into fine crumbs. You can either do this in a food processor or throw them in a plastic bag and use a rolling pin.
- In a bowl, combine your Oreo crumbs and melted butter. Stir until everything is nicely mixed and it starts to look like wet sand.
- Then, press this mixture into your prepared pie dish, making sure to cover the bottom and sides evenly.
- Make your brownie mix according to the instructions on the box. Once it’s all mixed together, stir in the chopped pecans and chocolate chips.
- Pour that luscious brownie batter onto your Oreo crust. Make sure it spreads evenly. Pop the pie in the oven and bake it for 35-40 minutes, or until a toothpick comes out clean.
- Once your pie has finished baking, let it cool for about 15 minutes.
- Drizzle that warm, gooey caramel sauce and chocolate sauce all over the pie. Then, top it with a generous swirl of whipped cream and sprinkle on some extra chopped pecans.
