Chocolate Churro Pies

Three words you need today: Chocolate Churro Pies. A crunchy cinnamon sugar tortilla filled with rich chocolate pudding…oh diet. See you next year!

Chocolate Churro Pies - these easy pies are a crunchy cinnamon sugar tortilla filled with chocolate pudding! It's a great dessert recipe for a party or a fun Mexican dinner.

When I was a kid, we ate churros all the time. This was back in the early 80’s, and I’m pretty sure that, while churros weren’t new, they were the fad at that time. It seems that every store and fair and event served a nice, hot, churro. Man, I loved those things. I can still taste them in my memories; the hot oily crunchiness, the cinnamon sugar rain that would end up all over everything.

Those were the days, right? The ones that, when churro rain got all over your shirt, you didn’t care? And, better yet, your mom had to clean it up and you didn’t?

Nowadays you see churro everything. Cupcakes, cookies, trail mixpretzels…you name it, it’s been cinnamon sugared within an inch of it’s life. But, really, is there anything wrong with that?

In my research of churros for this post, one thing that was shortchanged was a churro PIE. I mean, obviously I had to fix that problem, right? I made my own churro pies out of tortillas…and then I filled them with a rich chocolate pudding.

These are totally worth the cinnamon sugar rain, I promise.

Chocolate Churro Pies - an easy churro made out of tortillas and filled with chocolate pudding!

I’m totally drooling thinking about these, BTW. I couldn’t get enough of the crunchy cinnamon sugary tortilla bowl and chocolate pudding filling. I also topped it with chocolate sauce (because, duh) and a strawberry (so I could fulfill my fruit quota).

I decided to make churro pies after shopping at Safeway a few weeks ago. I was buying some Old El Paso Soft Tortilla Taco Boats for dinner when I saw the mini version. We love having taco night using the tortilla boats – they’re so much more fun than a regular taco shell – and the minis made me think of mini pies. That made me think about making a churro pie and, well, here we are.

(BTW, are you a Safeway shopper? I shop there weekly, using their Just4U coupons. They currently have Old El Paso coupons online for adding to your Just4U account, so be sure to do that before you shop!)

Chocolate Churro Pies using Old El Paso Mini Soft Tortilla Boats

Seriously, the taco boats (regular size or mini) are perfect for Taco Tuesday. They’re also perfect for game day – just fill with dip or taco salad and serve as an appetizer. Or do what I do – make them sweet.

This recipe is really easy, even if you’ve never fried anything before. The taco boats are already in the perfect pie shape, so all you have to do is make them nice and crunchy in some hot oil.

Here are some frying tips for you:

  • Use a heavy bottom pan. I like to use a small dutch oven or a heavy bottom 2-3 quart saucepan. The heavier the better because it helps you regulate your oil temperature better.
  • It really helps if you have a thermometer. I just use my candy thermometer and clip it on the side of the pot, so that I can continually know the temperature of the oil.
  • You can start frying around 340-350°F, and just make sure to adjust the burner temperature throughout frying so that your oil doesn’t go much above 350°F. Depending on your pot and stove, you may have to adjust the temperature up or down during fying.
  • Have a cookie sheet sitting next to your pot and line it with paper towels. Keep your cinnamon sugar mixture close at hand for dipping. And use a slotted spoon to help you fry the tortilla boats and remove them from the hot oil. This helps the oil to drain so you don’t end up with rivers of oil on your cookie sheet.
  • Once the fried pie shells are cool enough to touch but still warm, roll them in the cinnamon sugar mixture. Then, once they’re cool, you can roll them again if you want them even more sugary.

Then, it’s time to fill them.

Chocolate Churro Pies - an easy party recipe! Fry up some tortillas, roll them in cinnamon sugar, and fill them with rich chocolate pudding!

I filled these pies with a boxed pudding mix. I love the chocolate fudge flavor, but you can use regular chocolate flavor as well, or any pudding flavor you like. If you prefer a from scratch chocolate pudding, you can use the pudding recipe from this pie.

Simply fill each cooled churro pie shell with pudding, then drizzle with chocolate sauce and garnish with berries. A No Bake Cheesecake filling would be amazing in these too.

But, then again, anything is better with a thick coating of cinnamon sugar, am I right?

Chocolate Churro Pies - these easy pies are a crunchy cinnamon sugar tortilla filled with chocolate pudding! It's a great dessert recipe for a party or a fun Mexican dinner.

These kind of look like footballs, right? I’m making them for the big game next week and piping laces down the center, like I do with my favorite brownie recipe. I have a thing for football shaped food, do you blame me??

Did you make this recipe?

Chocolate Churro Pies

These Chocolate Churro Pies are so easy and so fun! Fried tortilla bowls get drenched in cinnamon sugar and filled with chocolate pudding. They're crunchy and sweet and the perfect dessert for any day or a party!


Ingredients:


  • 3-4 cups vegetable oil

  • 1 (3.9 ounce) box instant chocolate or chocolate fudge pudding mix

  • 1 3/4 cups milk

  • 1 teaspoon vanilla

  • 1 package Old El Paso Mini Soft Tortilla Taco Boats (12 count)

  • 1/2 cup granulated sugar

  • 1 1/2 teaspoons cinnamon

  • Fresh strawberries, if desired, for serving


Directions:


  1. https://www.crazyforcrust.com/2015/11/double-chocolate-cream-pie/Place vegetable oil in a 2-3 quart saucepan over medium heat. Bring the oil up to about 340-350°F. I like to use a candy thermometer for this. I clip it on the side and then leave it in to regulate the oil temperature. You want the oil to be about 1” up the side of the pan.

  2. While the oil is heating, whisk the pudding mix, milk, and vanilla in a medium sized bowl for 2 minutes. Let sit to set.

  3. Unwrap the Taco Boats. Place two layers of paper towels on a cookie sheet and set it near the pan where you’ll be frying. Place the sugar and cinnamon in a small bowl and leave it near the cookie sheet.

  4. Once the oil is hot, fry the Taco Boats in batches of one or two, using a slotted spoon to help keep them under the oil, flipping as needed. They’ll fry up in 1-2 minutes. Adjust the temperature on the burner as needed to keep the oil around 340-350°F.

  5. Remove each shell from the oil and drain on the paper towels. Let sit for a few seconds, until they’re cool enough to touch, then (while they’re still warm) roll them in the cinnamon sugar mixture to completely coat.

  6. Once you’re done frying, you can give the shells a second coating of cinnamon sugar, if desired. Once they’re totally cool, fill each with pudding and top with a strawberry.

  7. These are best served the day they are made.


Notes:

Want to fill these with from scratch pudding? Use the filling from this pie recipe. Alternately, you can use any flavor pudding you want in place of chocolate.


All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Sweets from friends:
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Cinnamon Cranberry Dessert Tacos by Healthy Delicious

This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.

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25 comments

  1. I’m guessing that wherever you grew up in the 80s is very different than where I grew up, since I didn’t have a churro until my late 20s. Shocking, I know! Lots of catchup since then, though!
    And I love not only that you researched churros, but also that you made them into pie! That was needed. These are fantastic!

  2. I was deprived as a child and never had a churro until just recently. (GASP) These look so incredibly addicting – and I bet I would have to eat at least 2 (for quality control purposes, of course).

  3. Oh man, this is like a dream come true!

  4. Best use ever of taco shells! Wow, totally creative!

    And these look like they beat the pants off the churros at the fancy Mexican restaurant we went to over the weekend. Like by 1000x! All that chocolate, mmmm!

  5. This is just brilliant. The end.

  6. Churro and chocolate sounds heavenly; wish I was there to try them.

  7. My mom used to make homemade churros for us all the time when I was a kid, so this brings back so many memories!  What a fun and creative way to use the little taco boats too.  That filling looks sooo good!

  8. These are so fun! I love it!

  9. Annnnd, cue the drooling! These are brilliant. They’re the perfect dessert after a Mexican fiesta or Cinco de Mayo! 🙂 

  10. They used to sell churros in our junior high cafeteria back in the day, but they’d make sure that you actually had a meal before you bought them.  I can’t believe they let twelve year olds have that much sugar!  This looks so much better that those!  Churros and chocolate are a match made in heaven.  And having the pudding in the tortilla boats is so cute!

  11. These are so much fun! I saw these Taco boats the other day and I was eager to check them out!

  12. Yum! The crunchy, churro shell looks delicious!

  13. I’m a churro lover, but I’m also afraid of the mess I’ll make if I ever attempt the real thing in my own kitchen. Shortcut to churroland + chocolate = AWESOME. 

  14. I’m assuming you could use a deep fat fryer for these. They look amazing and can’t wait to try them! Believe it or not…I’ve never had a churro!

  15. those cinn sugar tortilla bowls are INSPIRED-you’re sooo brilliant! and the pudding looks silky and delicious and oooh these churro pies are just amazing!

  16. Would they hold up to using them for an ice-cream sundae bar? IE putting the ice cream inside the churro boat?

  17. Hi, Can I bake the tacos instead of frying.

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