MIP Recipe #3: Chocolate Tortilla Chip Pie

I am so excited about this recipe. This probably sounds weird, but if you like nuts with chocolate or pretzels with chocolate, this recipe is totally for you! The salty and sweet combo in this Chocolate Tortilla Chip Pie is amazing!

I am spotlighting tortilla chips for this recipe. Chips, at least in our house, go stale quickly and are hard to finish. As opposed to throwing them away, use the stale chips in this recipe!

The tortilla chip crust for this recipe is very much the same as a pretzel or graham cracker crust. The best thing is the corn flavor and subtle saltiness. It pairs beautifully with chocolate. Just make sure to shake off as much of the salt that you can before using grinding it.

You can use any type of chip here because it will be ground up into a crumb (like graham crackers in a graham cracker crust). I used white corn chips and blue corn chips to make a mosaic of sorts.

For the chocolate filling, I use tofu. If you don’t like tofu, use mashed sweet potato or date paste. If you do do this, make sure to cut the sugar content because dates and sweet potatoes are definitely sweeter than tofu.

5 Word Summary:



Sweet & salty



If you like pies, check these recipes out!

Red Bean Mini Pies

Blueberry Curd Tartlets

Black Sesame & Purple Sweet Potato Casserole w/ Graham Cracker Shell


Chocolate Tortilla Chip Pie

This pie has an amazingly smooth filling that is paired with a delicious salty chip crust. The best way to use up stale chips! 

Course Dessert
Cuisine American
Keyword chips, chocolate, dairy-free, gluten-free, mini pies, mip, vegan
Prep Time 20 minutes
Cook Time 5 minutes
Cooling time 2 hours
Total Time 25 minutes
Servings 1 pie
Calories 300 kcal


for the crust:

  • 1 bag tortilla chips 1
  • 4 tbsp liquid sweetener 2
  • 2 tbsp oil 3

for the filling:

  • 12 oz silken tofu
  • 12 oz semi-sweet chocolate
  • 1 tbsp instant coffee granules
  • 1/4 cup water
  • 1 tbsp liquid sweetener 2
  • 1 tsp vanilla extract


for the crust:

  1. Blend the tortilla chips into a fine crumb (like graham cracker crumbs).
  2. Add the oil and liquid sweetener to achieve a consistency of wet sand.
  3. Press into a pie tin and at 350 degrees F for 5 minutes.

for the filling:

  1. For the filling, combine the chocolate, instant coffee granules, and water in a glass bowl. Melt over a pot of boiling water (double boiler).
  2. Blend the tofu, sweetener, vanilla, and chocolate mixture in a blender until completely smooth.
  3. Pour the mixture into the pie crust and allow to set in the refrigerator for around 2 hours. Once it sets, enjoy!

Recipe Notes

  1. I used this bag of tortilla chips that was sitting in my pantry for too long.
  2. I used pure maple syrup. Any will work.
  3. I used avocado oil, but coconut, olive, vegetable, peanut, etc. will work too.

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