There’s something about desserts that have both sweet and salty flavors that just hits the spot- and this goes double for treats that can do all this and contain chocolate. This potato chip chocolate pie has a smooth filling, topped with a chocolate ganache and a sprinkle of sea salt on top. But, the real genius of this dish is the crust- which is made from sea salt kettle chips!
It might sound complicated to make, but it’s not. The first step is to make the crust using crushed potato chips with flour and butter to bind it together. After running that mix through the blender or food processor, press into a pie pan. Try to make sure it’s as even as possible. We sometimes like to use the bottom of a small glass for this.
Then the crust gets baked for 12 minutes. Once the crust is out of the oven set aside and work on the filling. Over medium-low heat whisk together cream and chocolate chips. Then blend this mixture together with the eggs, vanilla, and salt. Pour this into the crust and bake for 22-25 minutes.
Allow the pie to cool for at least 30 minutes before adding the ganache topping. To make the topping melt together more cream and chocolate chips. Pour over the pie and garnish with crushed potato chips. Refrigerate for at least 3 hours and then sprinkle with sea salt (or any other chunky salt) just before serving as the final touch.
There are a fair number of steps but overall the recipe isn’t hard to pull off. The main thing is to not overheat the chocolate chips and to be very patient while this gorgeous pie sits in the fridge awaiting its destiny.
This mousse-like pie -with firm chocolate on top and crispy potato chips underneath- is the perfect combination of sweet and salty together. If you thought that chocolate pie couldn’t get any better, then clearly you’ll need to test that theory with this incredible potato chip chocolate pie.
Potato Chip Chocolate Pie
3h 20m prep time
37m cook time
- 1 8.5-oz bag of sea salt kettle-cooked chips, divided
- 5 tablespoons unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 1/4 cup heavy cream, divided
- 18 ounces (3 cups) semisweet chocolate chips, divided
- 2 eggs
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- sea salt or other chunky salt for garnish
- Preheat oven to 350˚. Set aside 10 potato chips. In a blender or food processor place the rest of the chips and pulse until they are fine in texture. Add in melted butter and flour and mix until fully combined.
- Press crust mix into a 9-inch pie or tart pan. Make sure the crust is as even as possible. Bake for 12 minutes and set aside to cool when done.
- In a medium saucepan combine 1/4 cup of cream with 10 ounces (1 2/3 cups) chocolate chips. Whisk until smooth, but do not overheat. Add to this mixture vanilla, eggs, and salt and blend until smooth.
- Pour filling into potato chip crust and bake for 22-25 minutes. Allow to cool for half an hour after removing from oven.
- Into a small saucepan pour remaining cream and chocolate chips and stir over medium-low heat until well blended to make the ganache. Do not overheat. Pour ganache over the top of pie. Smooth topping with offset spatula, butter knife, or frosting knife for a level finish.
- Crush reserved potato chips finely by placing them in a zippered plastic sandwich bag and rolling over them with a rolling pin. Do not crush too finely. Before chocolate sets add the chips around the edge of the pie.
- Place pie in refrigerator and allow to cool for 3 hours or overnight. Garnish with sea salt just before serving.
Recipe adapted from People.