Daily food & travel inspiration in your inbox

This chocolate pie is all that and a bag of chips.

Potato Chip Chocolate Caramel Pie
Servings:

serving time1 pie

Ingredients

  • For the crust:

  • 1 (16-ounce) bag Ruffles potato chips

  • 1/4 cup all-purpose flour

  • 6 tablespoons butter, melted

  • For the chocolate filling:

  • 1/4 cup heavy cream

  • 1 1/2 cups dark chocolate chips

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  • For the caramel filling:

  • 1 cup sugar

  • 1/4 cup cold water

  • 1/2 cup heavy cream

  • 2 tablespoons unsalted butter

  • 1 teaspoon salt

  • For the chocolate ganache topping:

  • 2 cups dark chocolate chips

  • 1 cup heavy cream

  • 2 tablespoons coconut oil

  • 24 crushed Ruffles potato chips, for decorating

  • 1 tablespoon large flake salt, for decorating

Instructions

  1. Make the crust: Preheat the oven to 350 degrees. In the bowl of a food processor, pulse potato chips until finely ground. Add flour and butter and mix to combine. Press into a pie plate and bake for 10 to 12 minutes until set and golden. Make the filling while the crust cools.

  2. Make the chocolate filling: In a small saucepan on medium-low heat, combine cream and chocolate until smooth. Add eggs and vanilla and cook until mixture thickens. Add salt and remove from heat. Set aside to cool.

  3. For the salted caramel: In a medium saucepan, combine sugar and cold water. Cook on medium-high heat without stirring until the sugar becomes golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in butter and salt.

  4. Make the chocolate ganache: Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.

  5. Assemble the pie: Pour chocolate filling into the baked chip crust, and bake for 20 to 22 minutes until set. Remove from the oven and cool for up to 2 hours. Top chocolate filling with approximately 1 cup of the salted caramel. Set in fridge to firm. Top caramel layer with chocolate ganache, and sprinkle with crushed chips and flake salt. Pie will keep up to 5 days refrigerated.

Potato Chip Chocolate Caramel Pie
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox