Sweet or salty? Whatever you're craving, this rich chocolaty pie with a potato chip crust has you covered.
Ingredients
- ounces kettle-cooked potato chips: 16 piece
- unsalted butter: 6 Tbsp (melted)
- oat flour (see Note): 0.25 cup
- 1/2 cups semisweet chocolate chips: 1 piece
- ounces bittersweet chocolate: 4 piece (chopped)
- heavy whipping cream: 0.5 cup
- eggs, yolks broken: 3 piece
- vanilla extract: 2 tsp
- salt: 0.5 tsp
- dark chocolate chips: 2 cups
- heavy whipping cream: 1 cup
- vegetable oil: 1 Tbsp
- kettle-cooked potato chips: 12 piece (crushed)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Crust: In a food processor, pulse potato chips until fine crumbs. Transfer to a large bowl; add oat flour and melted butter. Mix until well combined. Press crumbs evenly into a 9-inch deep-dish pie plate.
-
Bake in the preheated oven until golden, 10 to 12 minutes. Set aside.
-
Filling: Place semisweet chocolate chips, bittersweet chocolate, and heavy whipping cream in a saucepan over medium-low heat. Stir until chocolate melts and mixture is smooth, about 5 minutes. Whisk in eggs, vanilla, and salt. Cook, stirring, just until mixture begins to thicken, about 5 minutes. Remove from heat; pour filling into crust.
-
Bake in the preheated oven until set, 28 to 30 minutes. Cool for 30 minutes.
-
Ganache: In a small saucepan over medium-low heat, whisk together the dark chocolate chips and heavy whipping cream until smooth. Whisk in the vegetable oil. Let cool for 5 minutes.
-
Pour ganache over top of pie and smooth with an offset spatula.
-
Before chocolate sets, sprinkle crushed chips around the edge of the pie. Let stand for 30 minutes.
-
Place pie in refrigerator and let cool until ganache is set, 1 to 2 hours. Cut into slices and enjoy! inpamskitchen
