Recipe: Godiva Frozen Chocolate Turtle Pie and Chocolate Turtle Pie (2) (not McArthur Park) - 3

I couldn't find McArthur Park's recipe on the internet. Perhaps you could experiment with one of these recipes. Good luck and please share your results with us.

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GODIVA FROZEN CHOCOLATE TURTLE PIE
Source: Godiva
Servings: 8

FOR THE CHOCOLATE WAFER CRUST:
1 1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped
4 tablespoons unsalted butter, melted
FOR THE ICE CREAM FILLING:
1 pint premium vanilla ice cream, softened
5 ounces Godiva Vanilla Caramels, coarsely chopped (about 1 cup)
1/2 cup chopped pecans
FOR THE 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
FOR THE CHOCOLATE GLAZE:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup
FOR THE GARNISH:
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Nut or Caramel Candies, cut up

MAKE THE 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-inch glass pie plate. Freeze for 30 minutes or until firm.

MAKE THE ICE CREAM FILLING:
Spread half of softened ice cream into prepared pie shell. Top with chopped chocolate candies and pecans. Spread with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.

MAKE THE 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.

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

MAKE THE 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. Let cool 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.

GARNISH THE PIE:
Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe cream around top edge of pie. Garnish with chopped chocolate candies. Serve immediately.

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CHOCOLATE TURTLE PIE
Source: Kraft
Servings: 10

1/4 cup plus 2 Tbsp. Kraft Caramel Topping, divided use
1 Honey Maid Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. Planters Chopped Pecans, divided use
3 cups cold milk
1 pkg. (8-serving size) Jell-O Chocolate Fudge Flavor Instant Pudding & Pie Filling
1/2 cup thawed Cool Whip Whipped Topping

Spread 1/4 cup of the caramel topping onto bottom of crust. Sprinkle with 1/2 cup of the pecans. Refrigerate until ready to use.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour into crust.

Refrigerate 2 hours. Top with the whipped topping just before serving. Sprinkle with the remaining 2 Tbsp. pecans; drizzle with remaining 2 Tbsp. caramel topping. Store leftover pie in refrigerator.

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CHOCOLATE TURTLE PIE
Source: Mrs. Fields I Love Chocolate Cookbook
Makes 1 (9-inch) pie

FOR THE CRUST:
1 1/4 cups graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp sugar
3 oz milk chocolate, finely chopped
FOR THE FILLING:
3/4 cup sugar
3 tbsp water
2 cups heavy cream, scalded
5 large egg yolks
6 oz semisweet chocolate, finely chopped
1 tsp vanilla extract
1/4 cup chopped pecans
1/4 cup semisweet chocolate chips

Preheat the oven to 350 degrees F.

MAKE THE CRUST:
In a medium bowl, blend the graham cracker crumbs, butter and sugar. Stir in the milk chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

PREPARE THE FILLING:
In a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming.

Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks. Whisk about 1/2 cup of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the pie crust. Sprinkle the pecans and chocolate chips on top.

Bake for about 35 minutes, or until the center is just set.

Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.