Menu Enter a recipe name, ingredient, keyword...


Pie Crust Desert Nachos


Google Ads
Rate this recipe 4/5 (1 Votes)
Pie Crust Desert Nachos 0 Picture


  • 1/2 cup sugar
  • 2 teaspoons 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


Servings 10
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Heat oven to 350°F. Spray cookie sheet with cooking spray.

In sandwich-size food-storage plastic bag, mix sugar and cinnamon.

Unroll 1 pie crust on cutting board. Cut into 3-inch-wide strips; cut strips into triangles that look like nacho chips. Add a few triangles at a time to bag with sugar-cinnamon. With fingers, toss triangles in bag to coat well. Place triangles in single layer on cookie sheet. Repeat with second pie crust and remaining sugar-cinnamon.

Bake 10 to 12 minutes or until chips are golden brown and slightly crisp. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups on High 5 to 10 seconds or until warm enough to drizzle.

Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.
Marshmallow, chocolate chips, fruit and coconut are just a few other delicious toppings that work with this recipe.

Vanilla or chocolate ice cream is a great topping, too.

Review this recipe