Ingredients

• 16 ounces kettle-cooked potato chips
• 6 tablespoons unsalted butter , melted
• 0.25 cups oat flour , see Note

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crust: In a food processor, pulse potato chips until fine crumbs. Transfer to a large bowl; add oat flour and melted butter. Mix until well combined. Press crumbs evenly into a 9-inch deep-dish pie plate.
3. 3 Bake in the preheated oven until golden, 10 to 12 minutes. Set aside.
4. 4 Filling: Place semisweet chocolate chips, bittersweet chocolate, and heavy whipping cream in a saucepan over medium-low heat. Stir until chocolate melts and mixture is smooth, about 5 minutes. Whisk in eggs, vanilla, and salt. Cook, stirring, just until mixture begins to thicken, about 5 minutes. Remove from heat; pour filling into crust.
5. 5 Bake in the preheated oven until set, 28 to 30 minutes. Cool for 30 minutes.
6. 6 Ganache: In a small saucepan over medium-low heat, whisk together the dark chocolate chips and heavy whipping cream until smooth. Whisk in the vegetable oil. Let cool for 5 minutes.
7. 7 Pour ganache over top of pie and smooth with an offset spatula.
8. 8 Before chocolate sets, sprinkle crushed chips around the edge of the pie. Let stand for 30 minutes.
9. 9 Place pie in refrigerator and let cool until ganache is set, 1 to 2 hours. Cut into slices and enjoy!

Nutrition per serving