This Caramel Turtle Brownie Pie is a decadent masterpiece that combines rich, fudgy brownies with gooey caramel and crunchy pecans. Each bite offers a perfect harmony of textures, from the chewy crust to the velvety chocolate filling. Ready in just over two hours, including cooling time, it’s an impressive dessert that’s surprisingly simple to make.
Warm caramel swirls through the dense brownie base, while a sprinkle of toasted pecans adds a delightful crunch. The flavors are deep and indulgent, making it a showstopper for any occasion. Whether you’re hosting a dinner party or treating yourself, this pie is guaranteed to satisfy every sweet tooth.
Ingredients for Caramel Turtle Brownie Pie
- Crust:
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
- Brownie Filling:
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2 Tablespoons (30ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 3/4 cup (85g) chopped pecans
- 3/4 cup (135g) semi-sweet chocolate chips
- Caramel Sauce:
- 6 Tablespoons (85g) unsalted butter
- 3/4 cup (150g) packed light or dark brown sugar (dark recommended)
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon salt
- 1.5 Tablespoons (23ml) light corn syrup
- Toppings:
- 1 cup (125g) chopped pecans or pecan halves
- 2 ounces (56g) semi-sweet or milk chocolate, finely chopped
- Optional: whipped cream and/or vanilla ice cream
Step-by-Step Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: In a food processor or blender, pulse 22 Oreos into fine crumbs (about 2 cups or 250g). Transfer to a bowl, add melted butter, and mix until combined. Press mixture into an ungreased 9-inch pie dish, forming a compact crust. Use a measuring cup to smooth the surface and shape the edges. If too wet, add 2 more Oreo crumbs.
- Make the brownie filling: Melt butter in a microwave or saucepan. Whisk in oil and sugar, then let cool for 3–5 minutes. Add eggs, yolk, and vanilla, whisking until combined. Mix in cocoa powder, flour, and salt. Fold in pecans and chocolate chips. Immediately spread batter into the crust.
- Bake: Bake for 30 minutes, then tent with foil and bake for another 8–10 minutes. The filling will set as it cools, so avoid over-baking.
- Make the caramel sauce: In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Heat over medium, stirring occasionally until melted. Simmer for 1–2 minutes without stirring. Remove from heat and let cool. (Optional: Use a candy thermometer to check for 215°F/102°C.)
- Add caramel and pecans: Let pie cool for 5 minutes after baking. Prick holes in the surface with a fork, then drizzle 1/4 cup caramel sauce over the pie. Let sit for 1 hour to cool slightly.
- Add toppings: Sprinkle pecans over the pie. Melt chocolate and drizzle over the top, along with extra caramel sauce. Add whipped cream or ice cream if desired.
- Store: Cover and keep at room temperature for up to 2 days or refrigerate for 4–5 days.
Perfect Pairings: Serving Suggestions
This Caramel Turtle Brownie Pie is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can elevate it to dessert heaven. For a richer experience, try adding a drizzle of extra caramel sauce or a sprinkle of sea salt to balance the sweetness.
Keep It Fresh: Storage Tips
Store leftover pie at room temperature for up to 2 days or in the refrigerator for 4–5 days. To maintain its texture, cover it tightly with plastic wrap or foil. If you’d like to enjoy a warm slice, reheat it in the microwave for 10–15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes.
Mix It Up: Recipe Variations
For a twist on this decadent dessert, swap out the semisweet chocolate chips for dark chocolate or white chocolate. If you’re a fan of nuts, try using walnuts instead of pecans for a different crunch. Alternatively, you can skip the nuts entirely for a smoother texture.
Tools of the Trade: Equipment Guidance
A food processor or blender is essential for creating the Oreo crust, while a 9-inch pie dish ensures the perfect size and shape. For easy caramel sauce prep, a candy thermometer helps you nail the 215°F (102°C) mark. And don’t forget a piping tip like the Wilton 1M for that picture-perfect whipped cream finish!
Pro Tips: Time-Saving Hacks
Short on time? Use a pre-made Oreo crust to skip the crust-making step. You can also prepare the caramel sauce a day ahead and reheat it gently before drizzling. If you’re in a hurry to cool the pie, place it in the fridge for 20 minutes after it’s cooled slightly on the counter.
Caramel Turtle Brownie Pie Recipe
Ingredients
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons unsalted butter, melted 71g
Brownie Filling
- 1/2 cup unsalted butter 8 Tbsp; 113g
- 2 Tablespoons vegetable oil or melted coconut oil 30ml
- 1 cup granulated sugar 200g
- 2 large eggs + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup unsweetened natural or dutch-process cocoa powder 62g
- 1/2 cup all-purpose flour 63g (spooned & leveled)
- 1/4 teaspoon salt
- 3/4 cup chopped pecans 85g
- 3/4 cup semi-sweet chocolate chips 135g
Caramel Sauce
- 6 Tablespoons unsalted butter 85g
- 3/4 cup packed light or dark brown sugar 150g (I use dark)
- 1/4 cup heavy cream 60ml
- 1/4 teaspoon salt
- 1.5 Tablespoons light corn syrup 23ml
Toppings
- 1 cup chopped pecans or pecan halves 125g
- 2 ounces semi-sweet or milk chocolate, finely chopped 56g
- optional: whipped cream and/or vanilla ice cream
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. If the mixture seems really wet and is not forming a nice crust, grind up 2 more Oreos and mix those crumbs in. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart. For more shaping technique tips, see the Oreo cookie crust recipe page.
- Make the brownie filling: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chopped pecans and chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.
- Bake for 30 minutes, and then tent with foil and bake for another 8–10 minutes. (Err on the side of under-baking because the brownie filling will set as it cools.)
- Meanwhile, make the caramel sauce: Heat the butter, brown sugar, heavy cream, salt, and corn syrup together in a medium saucepan over medium heat. With a spatula or whisk, stir occasionally until butter has melted and mixture is combined. Bring to a simmer. Once simmering, stop stirring and allow to simmer/boil for 1–2 minutes. Remove from heat, and then let cool until the pie is done baking. The sauce will thicken as it cools. (If you want to be precise, the sauce is done when it reaches 215°F (102°C) when using a candy thermometer.)
- Add caramel and pecans on top: Remove pie from the oven. Let it sit for 5 minutes to slightly cool. Then, using a fork, prick holes all over the surface of the pie. Drizzle and spread about 1/4 cup warm caramel sauce over the pie. (Reserve the rest for more topping/serving.) Some of the caramel will seep into the pie through the holes. Set aside for 1 hour to slightly cool before adding toppings, or cool completely.
- Toppings: Spoon pecans on top of caramel-infused pie. If desired, pipe or spoon whipped cream on top or around the edges. I used a Wilton 1M piping tip on the pictured pie. Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Drizzle melted chocolate and more of the caramel sauce on top. (You will have some caramel leftover.) Slice and serve with optional vanilla ice cream.
- Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 4–5 days.