#12TastesofChristmas – Turtle Pie

On the second day of Christmas my true love gave to me…two turtle doves,
And a partridge in a pear tree.


I’ve seen several blogs following this same holiday theme that have a dish involving real turtle on the second day. A couple have also used squab in place of actual turtle doves. This is just too literal for my taste. You’re getting the actually tasty kind of turtle here and you’ll like it. This recipe does utilize nuts, so if food allergies are a concern consider sunflower seeds as a suitable replacement. In fact, you can find one of my favorite nut free pie recipes over on Entangled in Romance today.

This pie is incredibly rich, so be warned. I can only ever handle a thin sliver at a time. If you’re watching your sodium, I’d suggest foregoing the salt on the pecans and lightly sprinkling the top of the pie with coarse sea salt. Caramel and salt is too heavenly a combination to deny yourself completely and sea salt can add the right kick without going overboard on hidden sodium.


1 cup roasted, salted pecans
1 9 inch pie shell, baked
1 cup sweetened condensed milk
1 cup brown sugar
1 cup butter
1/4 cup corn syrup
2/3 cup semi-sweet chocolate chips
2 tablespoons butter
1 egg yolk
3 tablespoons sweetened condensed milk


Place pecans in the bottom of your pie shell.
In a heavy saucepan over medium heat cook 1 cup condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; this should take about 2 minutes. Be sure not to over beat or it’ll be too hard. Pour the caramel mixture into pie shell; cover and refrigerate for about an hour.
In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in remaining condensed milk and mix well. Remove from heat and allow to cool just enough so that yolk won’t cook when added. Cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture, then spread over cooled filling. Place your pie back in refrigerator and cool for another hour.
The whole thing should take about half an hour of direct work and two hours of chilling.

5 thoughts on “#12TastesofChristmas – Turtle Pie

  1. Pingback: #12TastesofChristmas – Dry-Brined Turkey | C.M. Stone

  2. Pingback: #12TastesofChristmas – Gingerbread Latte | C.M. Stone

  3. Pingback: #12TastesofChristmas – Pineapple Upside Down Cake | C.M. Stone

  4. Pingback: #12TastesofChristmas – Eggless Eggnog | C.M. Stone

  5. Pingback: #12TastesofChristmas – Swimming Swan Sandwiches | C.M. Stone

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