Turtle Pie

This pie is extremely rich and decadent, but most of all delicious! 

1 Premade Single Pie Crust
1/3 c Chopped Pecans 
1/4 c Dulce de Leche 
1/2 c Butter - Softened
3/4 c Sugar
2 oz Semisweet Chocolate - Melted
1 tsp Vanilla Extract
2 Large Eggs
Whipped Cream for Serving

Pre-heat oven to 400 degrees.

Roll out the pie crust dough.  Sprinkle half of the chopped pecans onto the dough.  Roll the nuts into the dough.  Transfer the dough to a 9 inch pie pan.  Prick the pie crust a few times and crimp the top.  Bake in the oven 10 - 12 minutes or until golden brown.  Set the crust aside to cool.

Using your mixer, cream the butter and sugar together until light and fluffy.  Beat in the melted chocolate and vanilla extract.  Add in one egg and beat at medium speed for 5 minutes.  Scrap down the sides of the bowl  and add the second egg.  Beat for another 5 minutes.  Do not try and rush this part, you want the filling to become very light and airy.

Reserve 1 Tbsp of the dulce de leche.  Spread the rest of the dulce de leche onto the bottom of the pie crust.  Pour the chocolate mixture on top of the dulce de leche and smooth with a spatula.  Sprinkle the remaining chopped pecans on top of the pie.  Using the reserved 1 Tbsp of dulce de leche, drizzle on top of the pie.

Refrigerate for at least 2 hours before serving, until firm.  Serve cold with whipped cream.

Serves 8

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