Frozen Chocolate Turtle Pie


Chocolate wafer crust:
1 1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped
4 tablespoons unsalted butter, melted

Ice cream filling:
1 pint premium vanilla ice cream, softened
Three 1.76-ounce packages chocolate turtle candies, coarsely chopped (about 1 cup)

Caramel layer:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract

Chocolate glaze:
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup

3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Two 1.76-ounce packages chocolate turtle candies, coarsely chopped, (about 2/3 cup)


1. Make chocolate wafer crust: In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined. Press mixture onto bottom and up sides of 9" glass pie plate. Freeze for 30 minutes, or until firm.

2. Fill pie: Scrape half of softened ice cream into prepared pie shell and using rubber spatula, spread into even layer. Top with chopped chocolate turtle candies and cover with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.

3. Make caramel layer: In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling. Remove pan from heat and whisk in cream and vanilla until blended. Let mixture cool to room temperature.

4. Spoon caramel mixture over ice cream layer in pie shell, covering it completely. Freeze pie for 20 minutes, until caramel layer is set.

5. Make chocolate glaze: Place chocolate in medium bowl. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Remove pan from heat and let stand for 5 minutes or until slightly thickened. Remove pie from freezer and pour glaze over top of caramel layer, covering it completely. Freeze pie until ready to serve.

6. Garnish pie: In chilled, medium bowl, using hand-held electric mixer beat cream, sugar and vanilla to stiff peaks. Scrape whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe eight rosettes of cream around top edge of pie. Garnish each rosette with chopped chocolate turtle candies. Serve immediately.