Ingredients
Crust
- 1 (16-ounce) bag Ruffles potato chips
- 1/4 cup all-purpose flour
- 6 tablespoons butter, melted
Chocolate Filling
- 1/4 cup heavy cream
- 1 1/2 cups dark chocolate chips
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
Caramel Filling
- 1 cup sugar
- 1/4 cup cold water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
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
Pie Assembly
- Crust
- Chocolate Filling
- Caramel Filling
- Chocolate Ganache Topping
Steps
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.
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.
Caramel Filling
- 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.
Chocolate Ganache Topping
- 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.
Pie Assembly
- 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. T
- op chocolate filling with approximately 1 cup of the salted caramel.
- Set in refrigerator to firm.
- Top caramel layer with chocolate ganache, and sprinkle with crushed chips and flake salt.
- Pie will keep up to 5 days refrigerated.