This is a pie where a Snickers bar and turtle candy flavors meet and make a glorious baby. Then, their baby is frozen. And then, that baby will soon become your new favorite ice cream/pie/cheesecake. We’re about to have a chocolate, caramel, cheesy, vanilla mess on our hands. You ready?

Look at that delicious mess!

I got this recipe from a friend’s mom. She brought this pie to my Bridal Shower few years back, and I just about died! I saw heaven as soon as I bit into it. (I really hope that there’s frozen pies in heaven…keeping my fingers crossed.)

I hunted her down a few days after my shower and we finally got her mom to give up the recipe. I thought it was going to be this extensive recipe with some intimidating method that I was going to be afraid to try… thank goodness it was none of that. It is soooo easy! The hardest part is waiting for it to freeze.

Like 5 hours. But it’s worth it!

The first time I made it I inhaled it; no surprise there.

The next time I made it my dad and I wolfed it down in one sitting. Two forks, one pie, and a father-daughter conversation.

We plan to repeat that today. The pie is in the freezer – chillin’.

Snickerturtle Pie

The original pie crust is with graham crackers; I used an Oreo pie crust because that is all I had.

You will need:

1 1/4 cups graham cracker crumbs

1/4 cup butter, melted

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

1/3 cup smooth peanut butter

2 cups thawed whipped topping

1/2 cup chopped pecans, toasted and divided

1/4 cup caramel ice cream topping + more for drizzling on top

3 to 4 tablespoons melted chocolate for topping

Directions:

In a mixing bowl mix together the crumbs and butter; press onto the bottom and up the sides of a 9-inch pie plate.

In your electric mixer’s bowl beat together the cream cheese, sugar, and peanut butter. Mix well.

Toast the pecans over medium heat for 3 minutes on your stovetop – shake them frequently so they don’t burn.

Add in the whipped topping and half of the toasted pecans; blend well.

On the bottom of the cookie crust spread 1/4 cup of caramel ice cream topping.

Spread the cream cheese mixture on top of the caramel.

Freeze for 3 hours.Take out the pie and spread the rest of the pecans over the top.

Melt some chocolate and drizzle it with a spoon across the entire pie.

When done with the chocolate, get the caramel topping and drizzle some more.

Put it back in the freezer for another 1 to 2 hours.

Dig in!

Keep it frozen.

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HAPPY BE-LATED FATHER’S DAY!

Katerina PetrovskaTwitterFacebook

Recipe Contributor // Personal Blog: Diethood