More About This Recipe
Don't have the time or energy to make a whole pie, but want to enjoy the great taste of a flaky pie crust and fruity filling? Give these Cherry Pie Nachos a try.
There are so quick and easy to make and give you all that wonderful flavor you love about pie, plus a whole lot more. Each cinnamon sugar pie crust nacho is topped with a luscious cheesecake fluff, cherry pie filling, and a bit of white chocolate.
The beauty of this simple treat is that you can add any other topping your heart desires. Like dark chocolate? Add some. How about almonds? Toss some on. Maybe you want to drizzle on lemon curd or top with whipped cream. There's no wrong way to top a pie crust nacho.
To make your own nachos, simply unroll a thawed Pillsbury Pie dough round onto a cutting board that's lightly dusted with flour.
Cut it into wedges. 12 slices works well, but make them big or small. It's up to you. Then brush them with a little egg wash and sprinkle on some cinnamon sugar. Don't want to crack an egg? Use milk or cream instead.
Then bake them until they are golden brown and crispy.
Now you need to let them cool, so while you are waiting, whip up the cheesecake fluff and open your can of cherry pie filling. You can also go ahead and grate or shave the white chocolate now or wait and do it right over the nachos.
For nice neat nachos, spoon the cheesecake fluff into a zip top bag, snip off one tip, and pipe the filling over each nacho wedge. Or just simply spread it over top.
Spoon the cherry pie filling over the cheesecake fluff then sprinkle on the white chocolate shavings.
Now you can grab a cup of coffee, put your tired feet up, and enjoy a wedge of pie (crust nachos.)