Chocolate Apple Pie Nachos | Life, Love, and Good Food
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Chocolate Apple Pie Nachos

Cinnamon pie dough “tortilla chips” are loaded with a brown sugar apple compote, decadent chocolate ganache, a cinnamon glaze, and slivered almonds. 
Course Dessert
Cuisine American
Keyword apple, chocolate, dessert, ganache, nachos

Ingredients

Chocolate Ganache

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Pie Crust Tortilla Chips

  • 1/2 pkg. refrigerated pie crusts
  • 1/2 cup sugar
  • 1/2 tablespoon ground cinnamon

Apple Compote

  • 2 large Gala apples, peeled and diced
  • 1/2 lemon, juiced
  • 1 teaspoon vanilla
  • 2 tablespoons brown sugar

Cinnamon Glaze

  • 2/3 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon milk
  • 2-3 tablespoons slivered or sliced almonds, for garnish

Instructions

  • Preheat oven to 375 degrees. Unroll pie dough and cut into 12 triangles and place on a baking sheet lined with parchment paper or a silicone mat. Combine 1/2 cup sugar and 1/2 tablespoon cinnamon and sprinkle over the pie dough. Bake for 12-14 minutes or until golden brown. Cool completely.

Apple Compote

  • Place diced apples and lemon juice in a medium saucepan over medium heat. Cook and stir until apples begin to change texture, about 5-7 minutes. Do not over cook. Remove from heat and stir in vanilla and brown sugar until dissolved.

Chocolate Ganache

  • Heat 1/2 cup heavy cream over medium low heat just until it starts to bubble around the edges. Place chocolate chips in a heat-proof bowl and pour warm cream over top. Allow to sit for 5 minutes. After 5 minutes, stir gently until the chocolate is melted and the ganache is the desired consistency. 

Cinnamon Glaze

  • Combine powdered sugar, cinnamon, and milk in a small bowl. Stir until smooth. If needed, add a bit more milk to get the desired consistency.

Assemble Nachos

  • Place triangles on a serving platter and top with apple compote. Drizzle chocolate ganache and cinnamon glaze over top and sprinkle with almonds. Serve immediately.

Notes

 
 
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