Chocolate Potato Chip Pie

Sweet or salty? Whatever you're craving, this rich chocolaty pie with a potato chip crust has you covered.

closeup of dark chocolate pie with potato chip crumble crust on light grey plate
Prep Time:
20 mins
Cook Time:
45 mins
Cool Time:
1 hr 35 mins
Stand Time:
30 mins
Total Time:
3 hrs 10 mins
1 9-inch pie



  • 16 ounces kettle-cooked potato chips

  • 6 tablespoons unsalted butter, melted

  • 1/4 cup oat flour (see Note)


  • 1 1/2 cups semisweet chocolate chips

  • 4 ounces bittersweet chocolate, chopped

  • 1/2 cup heavy whipping cream

  • 3 large eggs, yolks broken

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon salt


  • 2 cups dark chocolate chips

  • 1 cup heavy whipping cream

  • 1 tablespoon vegetable oil

  • 12 kettle-cooked potato chips, crushed


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake in the preheated oven until golden, 10 to 12 minutes. Set aside.

  4. 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.

  5. Bake in the preheated oven until set, 28 to 30 minutes. Cool for 30 minutes.

  6. 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.

  7. Pour ganache over top of pie and smooth with an offset spatula.

  8. Before chocolate sets, sprinkle crushed chips around the edge of the pie. Let stand for 30 minutes.

  9. Place pie in refrigerator and let cool until ganache is set, 1 to 2 hours. Cut into slices and enjoy!

Cook's Note:

To make oat flour, process 1/4 cup rolled oats in a food processor or high powered blender to a fine powder or desired texture.

Cover leftover pie and refrigerate for up to 4 days.

Nutrition Facts (per serving)

1305 Calories
93g Fat
109g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 1305
% Daily Value *
Total Fat 93g 120%
Saturated Fat 38g 190%
Cholesterol 147mg 49%
Sodium 727mg 32%
Total Carbohydrate 109g 40%
Dietary Fiber 11g 38%
Total Sugars 40g
Protein 16g
Vitamin C 22mg 111%
Calcium 114mg 9%
Iron 9mg 48%
Potassium 1774mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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