Salted Turtle Fudge Pie
This Salted Turtle Fudge Pie is a decadent twist on a classic candy. It eats like a mashup of a traditional Southern fudge pie and a pecan pie — a thick, rich, dark‑chocolate custard on the bottom, a buttery caramel loaded with toasty pecans on top, and just a hint of flaky sea salt to keep everything in balance.
I adapted this recipe from B.Sweet Dessert Boutique’s Salted Pecan Whiskey Caramel Fudge Pie. Their version has a slimmer fudge layer and leans heavily into that thick luscious caramel. When I scaled it up completely fill a deep-dish pie crust, I decided to give the fudge layer a generous boost while keeping the caramel layer fairly close to the original. The result is a pie where the intensely chocolatey base stands shoulder‑to‑shoulder with the salty caramel and toasted pecans — a more equal partnership that I absolutely love.
The original recipe caught my eye as a modern alternative to a classic pecan pie. Pecan pie was a staple on my mother’s holiday table when I was growing up and my favorite variation was when she’d stir chocolate chips into the custard. That chocolate-pecan version baked into an almost fudgy layer beneath the crunchy pecans and this pie hits many of those same nostalgic notes. It’s become one of my go-to “pecan” pie recipes – familiar enough to feel traditional but elevated with deeper chocolate, salted caramel and a texture that feels like a grown-up candy bar in pie form.
And it is not only grown-ups who love this pie – it’s a hit with the whole family. I often make this as one of several desserts for Christmas dinner, and my younger son, who usually needs to be reminded that he really did enjoy the chocolate pecan pie the last time he had it (let’s be honest – the craggy, brown top of a pecan pie isn’t exactly kid-bait), never hesitates to request a slice of this pie. The shiny caramel-pecan topping drizzled with glossy chocolate win him over every time.
Salted Turtle Fudge Pie
Equipment
Ingredients
Method
- If your crust isn’t pre‑rolled, roll it into a 14‑inch circle about ⅛‑inch thick.
- Fit the dough into a deep‑dish pie plate, pressing gently into the corners.
- Flute the edges, dock the bottom with a fork, and freeze while preparing the filling.
- Preheat oven to 350°F.
- In a medium saucepan over low heat, melt the chocolate and butter together.150 g (5 ¼ oz) unsweetened chocolate, 196 g (14 tbsp) unsalted butter
- In a mixing bowl, whisk together the sugar, eggs, corn syrup, salt, and vanilla.525 g (2 â…” cups) granulated sugar, 7 eggs, 30 g (2 tbsp) light corn syrup, 6 g (1 tsp) sea salt, 30 g (2 tbsp) vanilla bean paste
- When the chocolate mixture is fully melted, remove from heat and whisk it into the sugar mixture until smooth. Pour into the chilled pie shell.
- Bake 35–40 minutes, or until the edges are set and slightly puffed and the center has a gentle wobble.
- Cool completely, then refrigerate while preparing the caramel layer.
- In a medium saucepan, combine sugar, water, and corn syrup over medium‑high heat. Bring to a boil and continue cooking, swirling occasionally, until the mixture reaches a deep golden amber.225 g (1 ⅛ cups) granulated sugar, 50 ml (¼ cup) water, 68 g (3 tbsp) light corn syrup
- Remove from heat and carefully whisk in the butter and heavy cream. The mixture will bubble vigorously and may seize — this is normal.135 g (9 tbsp) heavy cream, 126 g (9 tbsp) unsalted butter
- Return to heat, attach a candy thermometer, and cook until the caramel reaches 240–245°F. Remove from heat and stir in the pecans, vanilla, and salt. Let cool 3–4 minutes, then pour over the chilled fudge layer. After about 10 minutes, sprinkle with flaky sea salt.30 g (2 tbsp) vanilla bean paste, 6 g (1 tsp) sea salt, 112 g (1 cup) pecans, Flaky sea salt
- Let the pie sit at least 2 hours, then drizzle with melted chocolate and allow to fully set before slicing.60 g (â…“ cup) dark chocolate
Notes
- This recipe fills a true deep‑dish pie plate. A standard 9‑inch plate will overflow.
- Toasting the pecans is non‑negotiable — it makes the flavor pop.
- I think this pie is best eaten at room temperature. You can store it in the refrigerator, but I recommend allowing it to warm up before eating for the best flavor and texture.
- If you store the pie in the fridge, the caramel layer will usually stay put. At room temperature, though, the caramel will eventually start to drift toward the empty space left by the first slice. If you’re lucky enough to own a commercially made pie slice support insert (I have two from the now‑defunct Beta Bake company), you can slip it into the gap and press the panels firmly against the cut surfaces to keep everything in place. If not, a simple folded piece of parchment paper pressed snugly against the cut sides works surprisingly well as a low‑tech alternative.
Private Notes
Nutrition
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