Chocolate Churro Pies

There’s something magical about the moment you bite into a warm, crispy Chocolate Churro Pie. As a kid, I always looked forward to the local fairs, where the scent of fried treats filled the air. One of my favorites was churros, with their irresistible cinnamon sweetness. But what if we took that joy and added a twist? Imagine a pie that combines the best of both worlds: a deliciously crispy shell filled with creamy chocolate pudding. That’s exactly what these Chocolate Churro Pies offer! They’re perfect for any occasion, whether it’s a family gathering or a cozy night in. Each bite transports me back to those carefree days, and I can’t wait for you to experience this indulgent treat!

Ingredients You’ll Need for Chocolate Churro Pies

The ingredients for Chocolate Churro Pies are simple yet essential. They come together to create a delightful treat that’s both crispy and creamy. The star players, like vegetable oil for frying and instant chocolate pudding mix for the filling, are what make this dessert irresistible.

• 3 to 4 cups vegetable oil: Essential for frying. This oil ensures your churro pie shells come out crispy and golden brown.
• 13.9 ounce box instant chocolate pudding mix: The star of the filling, delivering rich, creamy chocolate flavor.
• 1 and 3/4 cups milk: Used to prepare the pudding, contributing to its creamy texture.
• 1 teaspoon vanilla: Adds a touch of warmth and enhances the chocolate flavor.
• 1 package Old El Paso Mini Soft Tortilla Taco Boats: The perfect pre-made shells for your churro pies.
• 1/2 cup granulated sugar: For rolling the fried shells, creating that sweet, cinnamon coating.
• 1 and 1/2 teaspoons cinnamon: This spice adds the delicious churro flavor.
• Fresh strawberries: Optional for serving, they add a lovely freshness that complements the rich chocolate.

The Process for Making Chocolate Churro Pies

Making Chocolate Churro Pies is a fun and straightforward process that results in delightful treats! Follow these steps closely to achieve the perfect combination of crispy and creamy.

1. Start by placing vegetable oil in a 2 to 3-quart saucepan over medium heat. You want the oil to reach a temperature of about 340 to 350°F. Using a candy thermometer is a great idea here; I find it helps maintain that perfect frying temperature. Make sure the oil is about 1 inch deep.
2. While the oil is heating, whisk together the pudding mix, milk, and vanilla in a medium-sized bowl for about 2 minutes. This process is crucial as it helps the pudding set properly. After this, let it sit for a bit.
3. Next, unwrap the Taco Boats and set up your frying station. Layer two paper towels on a cookie sheet; this will help absorb excess oil once the pies are fried. In a small bowl, combine the granulated sugar and cinnamon, and keep it nearby.
4. Once the oil is hot, carefully add the Taco Boats to the oil in batches. I like to fry one or two at a time, gently pressing them down with a slotted spoon to keep them submerged. They should fry for about 1 to 2 minutes until they turn golden brown. Flip them as needed to achieve even cooking.
5. After frying, remove each pie from the oil and let it drain on the paper towels. Allow them to cool just enough to handle. While they’re still warm, roll them in the cinnamon and sugar mixture to coat them completely. This adds that signature churro flavor.
6. If you desire, you can give your pies a second coating of the cinnamon sugar mixture once they’ve cooled completely. This step is optional but absolutely delicious!
7. Finally, fill each cooled shell with the prepared pudding mixture. Feel free to top it with fresh strawberries for an added burst of flavor. These Chocolate Churro Pies are best served the day they are made for maximum freshness and flavor.

Ways to Customize

There’s always room for creativity when making Chocolate Churro Pies. Here are some ways to put your personal touch on this delightful treat:

• Add Different Fillings: Consider using butterscotch or vanilla pudding if you want to mix it up. You could even try adding fruit preserves!
• Experiment with Toppings: Besides fresh strawberries, think about adding whipped cream or a chocolate drizzle for extra flair.
• Make Them Mini: Use mini taco shells for smaller bites, perfect for parties or gatherings.
• Flavor the Sugar: Infuse your cinnamon sugar with a hint of nutmeg or cardamom for a unique twist on the classic flavor.
• Try Different Oils: For frying, you can play around with different oils to see if you prefer the flavor they bring—coconut or peanut oil can add interesting notes!

Serve This Chocolate Churro Pies With

When it comes to serving Chocolate Churro Pies, there are so many delicious options that can enhance the experience:

• Ice Cream: A scoop of vanilla or chocolate ice cream makes for a fantastic pairing, adding creaminess and coolness to the warm pie.
• Fresh Fruit: Aside from strawberries, sliced bananas or raspberries can add a fresh and tangy contrast to the rich chocolate filling.
• Coffee: Serve these pies alongside a cup of rich coffee or espresso. The bitterness complements the sweetness perfectly.
• Chocolate Sauce: Drizzle some warm chocolate sauce over the pies for that extra indulgence. It’s a chocolate lover’s dream!
• Festive Occasions: They’re great for birthday parties or gatherings, bringing sweetness to any celebration!
• Family Dinners: Perfect for dessert after a hearty meal, these pies will surely satisfy your sweet tooth.

FAQ

Conclusion

Chocolate Churro Pies are a delightful combination of crispy, fried shells and rich chocolate filling that make for a truly special dessert. They’re perfect for gatherings or just to enjoy as a sweet treat at home. I encourage you to try making them; the joy they bring is unmatched!

Chocolate Churro Pies

The ultimate comfort food, Chocolate Churro Pies are crispy on the outside and filled with rich chocolate goodness. Perfect for any occasion, they will satisfy your sweet cravings and leave everyone wanting more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 pies

Course: Desserts

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 3 to 4 cups vegetable oil
• 13.9 ounces instant chocolate pudding mix
• 1 and 3/4 cups milk
• 1 teaspoon vanilla
• 1 package Old El Paso Mini Soft Tortilla Taco Boats
• 1/2 cup granulated sugar
• 1 and 1/2 teaspoons cinnamon
• Fresh strawberries fresh strawberries if desired, for serving

Equipment

• Skillet
• Frying pan
• Mixing Bowl
• Whisk

Method

 

1. Start by placing vegetable oil in a 2 to 3-quart saucepan over medium heat. You want the oil to reach a temperature of about 340 to 350°F. Using a candy thermometer is a great idea here; I find it helps maintain that perfect frying temperature. Make sure the oil is about 1 inch deep.
2. While the oil is heating, whisk together the pudding mix, milk, and vanilla in a medium-sized bowl for about 2 minutes. This process is crucial as it helps the pudding set properly. After this, let it sit for a bit.
3. Next, unwrap the Taco Boats and set up your frying station. Layer two paper towels on a cookie sheet; this will help absorb excess oil once the pies are fried. In a small bowl, combine the granulated sugar and cinnamon, and keep it nearby.
4. Once the oil is hot, carefully add the Taco Boats to the oil in batches. I like to fry one or two at a time, gently pressing them down with a slotted spoon to keep them submerged. They should fry for about 1 to 2 minutes until they turn golden brown. Flip them as needed to achieve even cooking.
5. After frying, remove each pie from the oil and let it drain on the paper towels. Allow them to cool just enough to handle. While they’re still warm, roll them in the cinnamon and sugar mixture to coat them completely. This adds that signature churro flavor.
6. If you desire, you can give your pies a second coating of the cinnamon sugar mixture once they've cooled completely. This step is optional but absolutely delicious!
7. Finally, fill each cooled shell with the prepared pudding mixture. Feel free to top it with fresh strawberries for an added burst of flavor. These Chocolate Churro Pies are best served the day they are made for maximum freshness and flavor.

Notes

• Temperature Monitoring: It’s important to keep an eye on the oil temperature while frying. Too hot, and the shells will burn; too low, and they’ll become greasy.
• Storage: If you have leftovers, store the filled pies in an airtight container in the fridge. However, they are best enjoyed fresh!
• Double Coating: Consider giving your churro pies a double coat of the cinnamon sugar for an extra sweet crunch.
• Serving Suggestions: These pies pair well with a scoop of ice cream or a drizzle of chocolate sauce for an indulgent treat.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.