Many layers of deliciousness make up this Mud Turtle Pie. First is the flaky cream cheese crust, seen here rolled out and patched up, and then with one of my big cold brew coffee filters sitting on top of it filled with rice so it will keep its shape as it bakes:
and here it is post-baking, and ready to fill.
Speaking of filling:
Yummy chopped, toasted pecans (don’t ask me about the ones I burnt trying to multitask for this recipe, I’m still mourning them!) and the brown sugar sauce that will surround them. Using golden syrup instead of dark corn syrup definitely improved the flavor. Let me just warn you though; avoid the plastic squeeze bottles of golden syrup unless you’re planning to use the whole bottle up soon. I had some that was a couple of years old that had crystallized in the bottle. I managed to warm it up and retrieve most of it, but the process would have been much simpler with a can.
Now the chocolate! Dark and white chopped chocolate into the food processor, add warm heavy cream and presto! Licking the bowl afterwards was my reward. 😉
Here’s the pie pre-ganache while I’m still adding the custard, and fresh from the oven.
Ta-da! That’s what my daughter said when she showed me the turtle she’d made for the pie. It has peanuts, not pecans for legs and head because she got so excited by the challenge that she didn’t come upstairs to ask me where the pecans were, she just used peanuts. I think it came out pretty well anyway.