MUD TURTLE PIE

 

February 1, 2015

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Mama, why is the sky blue? Why did you name me Kim? Where do babies come from? Why is this called a Mud Turtle Pie? Anyone? As a general rule, this pie is too sweet for me, and even for Rick. If I were to eat anything that's too sweet, I would indulge in this pecan filling; I used the muscovado sugar and Lyle's Syrup. Together, these two sweetnesses are ethereal. Though, the chocolate bungled up the beauty and turned it into a cloyingly sweet mud, as Rose so aptly puts it. I guess I'm not a fan of chocolate and caramel together. I'm definitely the exception rather than the rule. Lots of people love this combo.

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Instructions

PERFECT FLAKY AND TENDER CREAM CHEESE PIE CRUST

  • Yup, it was all of that. I'm still making the pastry by hand, and still preferring the end result. I just love how tender and flakey the pastry is overall without the food processor.

I wanted to show the pieces of butter in the dough.
I wanted to show the pieces of butter in the dough.

The pastry in the plate. You can see the butter. Maybe I didn’t knead the dough enough.
The pastry in the plate. You can see the butter. Maybe I didn’t knead the dough enough.

The pie plate lined.
The pie plate lined.

  • I baked the pastry in my gas oven this time because I had the banana loaf proofing in the electric one. I forget how humid gas is, so when I removed the pastry from the oven, it was sizzling and bubbly and steaming, which it never does in my electric other oven. I just thought it was interesting to mention. Otherwise, this step went well, except I patched a whole with some egg white.

The little egg white patch. Like patching a tire..
The little egg white patch. Like patching a tire..

  • PECAN FILLING: Mmm, this smelled and looked delicious.

The sugar and butter filling.
The sugar and butter filling.

  • I cooked this to 160F-165F and was genuily surprised at how quickly the egg cooked, as there were bits left behind in the sieve. I know that egg cooks at 168F. Maybe the sugar lowered the cooking temperature.

Straining the sugar filling.
Straining the sugar filling.
Chopping pecans. Obvious.
Chopping pecans. Obvious.

Pouring the filling over the pecans.
Pouring the filling over the pecans.
Almost full.
Almost full.

BAKE THE PIE

  • I kept a close eye on this step because I understood how important it was to get this right. It's all about the texture here. I watched for the tiny bubbles along the edge and made sure the center moved only slightly. The Thermo Pen read 190F-195F. Still I felt uncertain that I had baked the filling long enough. I guess time will tell.

Out of the oven.
Out of the oven.

MILK CHOCOLATE GANACHE

  • I gave Rick the choice as to whether he wanted the dark chocolate or the milk chocolate ganache. He said the milk chocolate (I hoped he would say the dark chocolate). So heated the cream and when it was steamy and hot, I took it off the heat and added the chopped chocolate.

Chopped chocolate.
Chopped chocolate.

  • I will NOT separate the chocolate again. I will not separate the chocolate again. I will not...

APPLY THE GANACHE LAYER

  • No problem with this, except I thought there would be more chocolate.

Sweet shot.
Sweet shot.

Spreading the chocolate ganache over the filling.
Spreading the chocolate ganache over the filling.

Mud Turtle Pie, The Finer Cookie.
Mud Turtle Pie, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone will be baking the same recipe at the same time. Unfortunately, no recipes can be shared in my Alpha Bakers posts due to publishing restrictions, but if you love to bake, The Baking Bible is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
TAGS:  BAKING BIBLE   pecan   chocolate       LABELS: Alpha Bakers 

Comments

10 Comments

Patricia Reitz   2017-01-07

I love chocolate and caramel together.... and I have a huge sweet tooth, but this pie looks a little too sweet for me. Glad I didn't make it. Stunning photos, as usual!!!

Kimberlie 2017-01-07

Thanks Patricia.

Vicki   2017-01-07

Those boys must think they've struck gold having you for a neighbor! Your pie looks perfect. The chocolate was a little strong for me, too, which surprised me. I would have preferred saving some of the filling and pouring it over the top. Loved that stuff.

Kimberlie 2017-01-07

The neighbour boys call me Aunt Kimmie.

Milagritos   2017-01-07

What a lovely photo with all those forks resting gracefully around the pie. I'm so glad everyone loved it. Not a huge fan of caramel/chocolate combination either but I know many people who are. The pecan filling was great, wasn't it?

Kimberlie 2017-01-07

That pecan filling was something to remember. Thanks for the comments on the photo. Appreciate it.

evilcakelady   2017-01-07

i think she was going for a pie that echoed those turtle candies--the pecans covered in caramel and then chocolate. when i made this pie the first time with the beta bakers i didn't care much for it but this time i loved it! good thing your neighbors were willing to take it off your hands.

Kimberlie 2017-01-07

Good thing about my neighbours. And I've been asking around about the reference to "turtle" and I think you're right about it. I've just never had the turtle candy, so I didn't make the connection. I really should taste them one day.

orin   2017-01-07

I love making pie crust by hand too, but found that I get same flakiness when i use the food processor, and its faster... ( or i am just lazy) for my surprise the pie wasn't overly sweet and we had room for another slice, which very rare when consuming this type of dessert, I am sorry you didn't like it after all that hard work.

Kimberlie 2017-01-07

My food processor is old and the blade probably isn't sharp anymore. So I probably overdo the pastry and that's my problem.

Michele   2017-01-07

Looks great! There's no such thing as "too sweet" for my husband, but I have to take a break from Alpha Baking this week. I prefer less sugar every year, it seems. Your kitchen is a beautiful photo set!!

Kimberlie 2017-01-07

My kitchen. Yes, it turned out to be a wonderful photo studio, but I didn't plan it that way.

Rachel Rottersman   2017-01-07

I was surprised by how fast the eggs cooked, too. I was waiting, and waiting, and pouf! had to pull the filling off quickfast before I had sugary scrambled eggs.

Kimberlie 2017-01-07

I know what you mean about the eggs. I think it was the sugar that lowered the cookie temp of the eggs. I'm happy that I took every precaution, or I too would have had a scrambely mess.

Rachel Rottersman   2017-01-07

I was surprised by how fast the eggs cooked, too. I was waiting, and waiting, and pouf! had to pull the filling off quickfast before I had sugary scrambled eggs.

Kimberlie 2017-01-07

I bet it was the sugar that made the eggs cook so fast. Thanks for stopping by.

Catherine   2017-01-07

Luscious picture with the forks. This was very sweet but I somehow managed to eat quite a lot :)

Kimberlie 2017-01-07

Hi CAtherine, I gave mine away to the neighbour boys who thought it was the perfect pie. Never too sweet for them.

Tony Bridges   2017-01-07

Beautiful Kim! Love the pictures and post!

Kimberlie 2017-01-07

Thanks Tony. You're beautiful too! Or did you mean the cake is beautiful? Just kidding. (I know what you meant)

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MUD TURTLE PIE

Ingredients
Instructions

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