Using tortilla chips in the crust of this pie makes for the perfect salty-sweet combo. We have Chef Jo Lusted to thank for this Halfmade Homemade creation.
Makes 1x9-inch pie / 8 servings
1/3 cup melted butter
1/3 cup brown sugar
2 cups finely ground, salted tortilla chips (about 300g bag)
1 pkg instant chocolate pudding
1 cup milk
1/2 cup peanut butter
1 tsp chili powder (optional)
1/2 tsp cinnamon (optional)
1 tub frozen whipped topping, defrosted & divided
2 tbsp coffee liquor
1 cup coarsely crushed tortilla chips
1/3 cup beer nuts, crumbled
1/4 cup chocolate shavings
Preheat oven to 350F. Melt butter and sugar together. In a large bowl, pour melted butter and sugar over ground tortillas; mix until fully combined. Press into a 9-inch pie plate. Bake for 12-15 minutes. Allow to cool completely.
Meanwhile, prepare filling. In a food processor, combine pudding mixture with milk, peanut butter, 1 cup whipped topping, chili powder and cinnamon until smooth. Transfer into cooled pie crust; smooth top. Cover and refrigerate until set, about 6 hours or overnight.
Whisk whipped topping and coffee liquor together until smooth. Spread over pudding filling. Garnish with tortilla chips, beer nuts and chocolate shavings before serving.