Pie Crust Dessert Nachos

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Pie Crust Dessert Nachos
  • Prep 10 min
  • Total 25 min
  • Ingredients 6
  • Servings 10
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Use your second pie crust to create a quick and easy dessert the whole family will love.
By Arlene Cummings
Updated Mar 25, 2022


  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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. Spray cookie sheet with cooking spray.
  • 2
    In sandwich-size food-storage plastic bag, mix sugar and cinnamon.
  • 3
    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.
  • 4
    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.
  • 5
    Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    Marshmallow, chocolate chips, fruit and coconut are just a few other delicious toppings that work with this recipe.
  • tip 2
    Vanilla or chocolate ice cream is a great topping, too.

Nutrition Information

No nutrition information available for this recipe
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