Salted Turtle Fudge Pie

A classic candy turned into a decadent pie: flaky pastry, rich fudgy custard, buttery gooey caramel, and toasty pecans — all finished with a sprinkle of flaky salt and a drizzle of dark chocolate.

Adapted from B.Sweet Dessert Boutique: Salted Pecan Whiskey Caramel Fudge Pie.

Course Dessert

Cuisine American

Keyword baked, candy, caramel, chocolate, deep dish, fudge, pecan, salted caramel, sea salt

Category Pies

Baking Ambition Show-Stopper

Prep Time 40

Cook Time 55

Cooling/Chilling Time 5

Total Time 6 35

Servings

Calories 682kcal

Equipment

9½–10‑inch deep‑dish pie plate
rolling pin
2 medium saucepans
mixing bowl
As an Amazon Associate I earn from qualifying purchases.candy thermometer
kitchen scale (or measuring cups/spoons)

Ingredients

Crust

1 deep‑dish pie crust for a 9½–10‑inch pie plate

Fudge Layer

150 g unsweetened chocolate
196 g unsalted butter
525 g granulated sugar
7 eggs
30 g light corn syrup
6 g sea salt
30 g vanilla bean paste

Salted Pecan Caramel Layer

225 g granulated sugar
50 ml water
68 g light corn syrup
135 g heavy cream
126 g unsalted butter
30 g vanilla bean paste
6 g sea salt
112 g pecans toasted and chopped

Garnish

Flaky sea salt
60 g dark chocolate melted and slightly cooled

US Customary - Metric

Instructions

Prepare the crust

If your crust isn’t pre‑rolled, roll it into a 14‑inch circle about ⅛‑inch thick.
1 deep‑dish pie crust
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.

Make the fudge layer

Preheat oven to 350°F.
In a medium saucepan over low heat, melt the chocolate and butter together.
150 g unsweetened chocolate, 196 g unsalted butter
In a mixing bowl, whisk together the sugar, eggs, corn syrup, salt, and vanilla.
525 g granulated sugar, 7 eggs, 30 g light corn syrup, 6 g sea salt, 30 g 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.

Make 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 granulated sugar, 50 ml water, 68 g 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 heavy cream, 126 g 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 vanilla bean paste, 6 g sea salt, 112 g 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 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.

Nutrition