Craving for something decadent? This recipe for turtle pie takes a bit of time to make, but the end result is definitely worth the effort.

Ingredients:
1 (150 gram) package oreo cookies , crushed
1/4 cup butter, melted
1/2 cup chopped walnuts

For CARAMEL SAUCE:
1 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/4 cup heavy cream
Ingredients for GANACHE FILLING:
12 ounces semi sweet chocolate chips
1/2 cup heavy cream
1 cup heavy cream, for the whippd ganache
2 tablespoons butter, for the ganache topping

Directions:

FOR THE CRUST:
1. Combine the oreo crumbs and melted butter. Spread the mixture on the bottom and sides of a 9 inch pie plate and press evenly. Refrigerate for at least an hour or until firm.

FOR THE CARAMEL SAUCE:
1. In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, combine the sugar, water and lemon juice. Cook until it turns amber, 6 to 8 minutes. Stir the sugar with a wooden spoon with the water until combined; do not stir after this point and, instead, tip the pan to ensure even cooking. Do not allow the sugar to burn.
2. Remove the pan from the heat and very carefully pour the cream into the hot syrup. Take care it does not splash; the syrup is very hot. Use heavy pot holders to protect your hands and arms. Stir with a long-handled wooden spoon until the sauce is smooth and blended. Let the sauce cool to warm or room temperature. Can be refrigerated.

FOR THE GANACHE:
1. Place the chocolate in a heatproof bowl.
2. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate.
3. Using a whisk, stir the mixture until the chocolate is melted and smooth. Let cool until spreadable. Refrigerate for at least 1 hour.Makes about 1 cup. Reserve 1/2 cup for the topping.

TO ASSEMBLE: 1. Place the chopped walnuts over the bottom of the crust.
2. Drizzle about 1/4 cup caramel sauce over the nuts.
3. Then in a mixing bowl, whip the ganache until light and fluffy, then gradually add the cream and whip to soft peaks.
4. Spread the whipped ganache over the caramel sauce and nuts, spread out evenly. Freeze for at least 1 hour or until set.
5. In a small saucepan melt the reserved ganache. Add 2 T. butter and stir until butter is melted and chocolate is glossy. Pour over the frozen pie and swirl pie plate until pie is completely covered with the ganache.
6. Decorate with the remaining caramel sauce. Store in the freezer until ready to serve.

Recipe courtesy of True Confections