Pie Crust Dessert Nachos Recipes

DESSERT NACHOS

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Mix together 1 cup of the sugar and the cinnamon in a bowl.
• Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
• While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
• Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
• Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy.
• When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

APPLE PIE NACHOS

Steps:

• Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges.
• Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it.
• Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain.
• When finished with crispas, toss together diced apples and lemon juice.
• Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
• Add brown sugar and stir well until evenly distributed. Remove pan from heat.
• Beat heavy whipping cream (works best in a chilled bowl) just until stiff.
• Gradually add sugar and vanilla and beat until stiff peaks form.
• On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.