Mexican Chocolate Pie Con Churro Chip Crust


Unique, rich and a little spicy is the way I want to eat my Churro Cabo Chips.  Churro flavored Cabo Chips are great on their own, but it is fun to get a little creative with them. I ground them up, controlled myself from not devouring all the crumbs and made it into a piecrust! Add a delicious Mexican chocolate mouse to the dish and you have a beautiful pie ready for dinner! (I mean dessert.)

I’m not going to lie. I pulled out a beautiful pie after four hours of setting in the fridge and just had to say it, “#WifeMaterial!”


Chocolate Mouse:

1 ripe avocado

1 can of full fat coconut milk

1 teaspon vanilla extract

½ teaspoon ancho chile powder

10 ounces milk chocolate chips

Pie Crust:

2 bags of Churro Cabo Chips

½ cup coconut oil (I used Vita Coco)

½ cup coconut sugar



Building the crust first:

1.     Preheat the oven to 350 degrees

2.     Grind two bags of Churro Cabo chips in a food processor or blender

3.     Melt Coconut oil and sugar together

4.     Pour melted coconut oil and sugar over the ground tortilla chips and press into a 9-in pie pan

5.     Bake for 12-15 minutes

Mexican Chocolate Mouse:

1.     Melt chocolate chips in a medium size saucepan by adding coconut milk in gradually.

2.     Add the vanilla extract and ancho chile powder

3.     Set aside to cool

4.     Blend one ripe avocado in a food processor along with the chocolate mixture

5.     Pour the mixture in the tortilla chip piecrust and place in fridge for at least 4 hours.

6.     Garnish with extra Churro Cabo chip