Caramel and chocolate are plenty to get most people’s attention. But simplethings took tortoise pie to a place you will never want to leave. They added Tillamook French Vanilla Bean Yogurt to caramel filling and served it in a salty pretzel crust. No wonder it was featured in Style Magazine.
“This salty, chewy, chocolaty creation is a hit at simplethings. We often serve it in our mini 3” cutie pie size as it’s nearly a confection. At the shop we garnish the pies with a whole pretzel. It’s a fun way to scoop out the caramel filling. A variation of this pie was featured in the August 2011 addition of In Style Magazine.” – Andy Paxson of simplethings
1¼ cups (10 oz) graham cracker crumbs
¼ cup (2 oz) finely ground pretzels
¼ cup (2 oz) brown sugar
1/3 cup (2.6 oz) Tillamook Unsalted Butter, melted
1½ cups (12 oz) granulated sugar
3 tablespoons (1 ½ oz) light corn syrup
¼ teaspoon Kosher salt
6 tablespoons (3 oz) water
6 tablespoons (3 oz) Tillamook Unsalted Butter
6 tablespoons (3 oz) heavy cream
1 tablespoon (½ oz) Tillamook French Vanilla Bean Yogurt
Whole pretzels for garnish
½ cup (4 oz) heavy cream
4 oz bittersweet chocolate, finely chopped
Make the crust
Combine the graham cracker crumbs, pretzel, brown sugar, and melted butter in a large bowl. Combine until mixture represents wet sand. Press into the bottom and sides of a 9” pie tin. Bake for 8 minutes at 350°F degrees. Remove from oven and set aside.
Make the caramel
Whisk together the sugar, corn syrup, salt and water in a 1-qt saucepan. Over medium heat, bring the mixture to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 330°F. The caramel will be golden brown in color. Remove the caramel from the heat and whisk in the butter, cream, and yogurt. The mixture will bubble up. Stir until smooth. Pour the caramel into cooled pie shell and chill for 4 hours or until the caramel is firm.
Make the ganache
Place the chocolate into a medium bowl and set aside. Place the cream in a heavy bottomed saucepan and bring to a simmer over medium heat. Pour the hot cream over the chocolate and let sit for one minute. Slowly stir the chocolate (in a counter clockwise motion) with a rubber spatula. Stir until smooth. Pour the ganache over the caramel and chill for 4 hours or until the ganache is firm. Garnish pie with whole pretzels, slice and serve chilled or at room temperature.