Pie Crust Dessert Nachos

Pie Crust Dessert Nachos
4.5 from 2 ratings
Forget nachos with ground beef, cheese and guacamole. Dessert nachos topped with fudge and nuts are where the party is at.This recipe is courtesy of Pillsbury.
Prep Time
Cook Time
Pie Crust Dessert Nachos
Total time: 25 minutes
  • 1/2 cup sugar
  • 2 teaspoon ground cinnamon
  • 1 box pillsbury refrigerated pie crusts, softened as directed on box
  • 1/3 cup hot fudge sundae syrup
  • 1/3 cup caramel sundae syrup
  • 1/2 cup chopped nuts
  1. Heat oven to 350°F.
  2. Spray cookie sheet with cooking spray.
  3. In sandwich-size food-storage plastic bag, mix sugar and cinnamon.
  4. Unroll 1 pie crust on cutting board.
  5. Cut into 3-inch-wide strips; cut strips into triangles that look like nacho chips.
  6. Add a few triangles at a time to bag with sugar-cinnamon.
  7. With fingers, toss triangles in bag to coat well.
  8. Place triangles in single layer on cookie sheet.
  9. Repeat with second pie crust and remaining sugar-cinnamon.
  10. Bake 10 to 12 minutes or until chips are golden brown and slightly crisp.
  11. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups on High 5 to 10 seconds or until warm enough to drizzle.
  12. Immediately remove pie crust chips from cookie sheet to large plate.
  13. Drizzle with both sundae syrups; sprinkle with nuts.
  14. Serve immediately.