Turtle Pie Courtesy Of: The Guides Inn, Boulder Junction, WI Turtle Pie 24 servings; 3 pies 12 oz. Caramel candies 1/3 cup SYSCO Imperial heavy cream 3 SYSCO Classic 9-inch deep dish pie shells, baked 4-1/2 oz. SYSCO Classic pecan pieces 1-1/2 qts. Wholesome Farms milk 10-1/2 oz. SYSCO Classic granulated sugar 3 SYSCO Classic eggs 6 SYSCO Classic egg yolks 3-3/4 oz. SYSCO Classic cornstarch 3 oz. SYSCO Imperial butter 1-1/2 tbsp. SYSCO Imperial/McCormick vanilla extract 21 oz. SYSCO Imperial semi-sweet chocolate chips Sweetened whipped cream, garnish SYSCO Imperial Pecan halves, garnish 1. Melt caramels with cream in double boiler, stirring smooth. Pour 1/2 cup caramel mixture into bottom of each pie shell. Sprinkle 1-1/2 oz. pecan pieces over caramel in each shell. Set aside.
2. Combine milk and 5-1/4 oz. sugar in saucepan. Heat to simmer. Meanwhile, beat eggs, yolks, cornstarch and remaining sugar together in bowl. Pour hot milk mixture into egg mixture, stirring to blend. Return to saucepan. Cook, stirring, until boiling and thickened. Remove from heat.
3. Stir butter, vanilla and chocolate into hot custard to melt chocolate. Pour 3 cups custard into each pie shell. Refrigerate pies until chilled and set. Cut each pie into 8 wedges. Garnish each serving with whipped cream and pecan halves.