Prep Time::20 mins
Cook Time::45 mins
Cool Time:: 1 hr 35 mins
Stand Time::30 mins
Total Time:: 3 hrs 10 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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Crust:
16 ounces kettle-cooked potato chips
6 tablespoons unsalted butter, melted
1/4 cup oat flour (see Note)
Filling:
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
Ganache:
2 cups dark chocolate chips
1 cup heavy whipping cream
1 tablespoon vegetable oil
12 kettle-cooked potato chips, crushed
Directions
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!
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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.