Recipe

Chocolate Frito Pie

A sweet, salty twist on the classic: crunchy corn chips pressed into a buttery crust, then topped with a rich, fudgy chocolate filling, toasted nuts, and a glossy finish.

By Matt Campbell

•

4.8

A slice of chocolate frito pie on a small plate with a shiny chocolate topping and visible crunchy corn chip pieces

Jump to Recipe

If you just blinked and thought, Wait, Frito pie but… chocolate? Same. Then I tried it, and my brain did that happy little reboot where sweet meets salty and suddenly everything makes sense.

This dessert version keeps the spirit of the classic: a crunchy base, a cozy gooey middle, and a topping you want to swipe with your finger when nobody is looking. Corn chips bring the salty crunch, chocolate brings the drama, and a handful of nuts (optional, but highly encouraged) makes it feel like a candy bar that decided to become pie.

It’s low-drama, pantry-friendly, and basically built for potlucks, game days, or any night you want dessert without turning your kitchen into a flour storm.

A close-up photo of crushed corn chips and chocolate chips in separate bowls on a kitchen counter

Why It Works

Big flavor with small effort: You get salty crunch and rich chocolate without needing fancy techniques.
Sliceable, hold-together crust: The buttery chip base firms up in the fridge, so you can actually lift a wedge like a proper pie.
Make-ahead friendly: This pie wants chill time, which means you can make it earlier and look mysteriously put-together later.
Easy to customize: Swap in peanut butter, add cinnamon, or go full s’mores with mini marshmallows.

Pairs Well With

Vanilla Ice Cream
Cold Milk
Fresh Raspberries
Hot Coffee

Storage Tips

Refrigerator: Cover the pie tightly (plastic wrap or a lidded container) and refrigerate for up to 4 days. The chips will soften a bit over time, but the flavor stays awesome.

Freezer: Freeze slices on a sheet pan until firm, then wrap each slice and store in a freezer bag for up to 2 months. Thaw overnight in the fridge. (You can also eat it semi-frozen for a fudgy, icebox vibe.)

Best texture tip: If you love maximum crunch, sprinkle a fresh handful of crushed chips on each slice right before serving.

Common Questions

Is this a real “pie” like baked pie?

It’s more of an icebox pie. No oven required. It sets in the fridge thanks to a thick, fudgy filling and a buttery chip crust that holds together for sliceable wedges.

Does it taste like corn chips?

It tastes mostly like salty crunch in the best way, kind of like how pretzels work in chocolate bark. Use regular Fritos for the classic salty-sweet balance. Avoid heavily flavored chips.

Can I make it in advance?

Yes. In fact, it’s better after a solid chill. Make it the night before if you can.

What if my filling looks grainy?

It can happen if the chocolate gets too hot or the mixture starts to tighten up. Take it off the heat and whisk gently. You can often smooth it out by whisking in 1 to 2 teaspoons warm milk at a time. Keep the heat very low and avoid boiling to prevent it in the first place.

Can I make it nut-free?

Absolutely. Skip the nuts and consider adding toasted coconut or mini chocolate chips for extra texture.

Pie dish or square pan?

Both work. In a pie dish, let the pie sit at room temp for 5 to 10 minutes before slicing so wedges lift cleanly. In an 8-inch square pan, line it with parchment so you can lift the whole slab out and cut tidy squares.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (or 8-inch square pan)
Medium saucepan
Whisk
Rubber spatula
Measuring cups and spoons
Kitchen scale (recommended for best crust results)
Mixing bowl
Zip-top bag and rolling pin (for crushing chips)
Parchment paper (if using an 8-inch square pan)

The first time I heard “chocolate Frito pie,” I laughed like it was a prank. Then I remembered how violently good chocolate-covered pretzels are and decided to stop being dramatic and start melting chocolate. One bite in and I was sold. It’s the kind of dessert that feels slightly rebellious, like you are getting away with something, but it still lands squarely in comfort-food territory. Sweet, salty, crunchy, fudgy. No perfection required, just a spoon and a little curiosity.

Chocolate Frito Pie

(4.8 Reviews)

Prep Time 20 mins

Cook Time 10 mins

Total Time 4 hrs 30 mins

Servings 10 slices

Ingredients

6 ounces Fritos corn chips (about 6 cups whole chips), lightly crushed to yield about 2 cups crushed for the crust, plus extra crushed chips for topping if you want
10 tablespoons unsalted butter, divided (6 tbsp for filling + 4 tbsp for crust)
1/3 cup light brown sugar, packed
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1 (14-ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
2 ounces dark chocolate, chopped (or more semisweet chips)
1 teaspoon vanilla extract
1/2 cup chopped toasted pecans or peanuts (optional)
1/2 cup whipped topping or freshly whipped cream, for serving (optional)

Optional finishing ideas: flaky salt, extra crushed chips, a drizzle of caramel, or a spoonful of peanut butter warmed until pourable.

Instructions

Crush the chips. Add the chips to a zip-top bag and lightly crush with a rolling pin. You want mostly small pieces with a few bigger bits for crunch. Success tip: too fine can turn the crust greasy and overly compact, too chunky can make it crumbly. Aim for a gravel-like mix. Measure out 2 cups crushed for the crust (save any extra crushed chips for topping).
Make the crust. Melt 4 tablespoons of the butter (microwave or stovetop). In a mixing bowl, stir the melted butter into the 2 cups crushed chips until evenly coated. Press firmly into a 9-inch pie dish (bottom and up the sides, about 1/2 to 1 inch high). If you prefer a thicker base, keep it to the bottom only. Use the bottom of a measuring cup to really pack it in so it slices cleanly later. Chill the crust in the fridge while you make the filling.
Start the chocolate base. In a medium saucepan over medium-low heat, melt the remaining 6 tablespoons butter. Whisk in brown sugar, cocoa powder, and salt until smooth and glossy, about 1 minute.
Make it fudgy. Pour in the sweetened condensed milk and whisk continuously for 3 to 5 minutes, keeping the heat low. You’re looking for a slightly thicker mixture that coats the whisk and leaves brief trails on the surface that fade after a second or two. Do not let it boil.
Melt in the chocolate. Remove the pan from heat. Add chocolate chips and chopped dark chocolate. Let sit for 30 seconds, then whisk until fully melted and smooth. Stir in vanilla. Fold in nuts if using.
Pour and chill. Pour the warm chocolate mixture over the chilled crust and smooth the top with a spatula. Sprinkle a small handful of extra crushed chips on top if you want a crunchy finish.
Set. Refrigerate uncovered until the top is cool to the touch and no longer looks wet, about 30 to 45 minutes. Then cover and chill until firm, at least 4 hours (overnight is great).
Serve. Slice and serve cold with whipped cream, a pinch of flaky salt, or a scoop of vanilla ice cream. For the cleanest slices, let it sit at room temp for 5 to 10 minutes before cutting.

A real photo of chocolate filling being poured from a saucepan into a pie dish over crushed corn chips

Nutrition information is estimated.

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