Chili's Chocolate Chip Paradise Pie
By Todd Wilbur
Menu Description: "We start with a warm, chewy bar layered with chocolate chips, walnuts and coconut. Topped with vanilla ice cream and drizzled with hot fudge and caramel."
One thing that makes this dessert special is the way it comes to your table sizzling in a cast iron skillet—just like fajitas. The chocolate chip cookie and graham cracker crust "pie" sits in a hot skillet on top of bubbling cinnamon butter. It's topped with a scoop of vanilla ice cream, and then finished with walnuts, chocolate and caramel syrup. If you're a cloning perfectionist and want to present this dessert exactly like they do at the restaurant, you'll need a small skillet for each serving. Small cast iron skillets are the best for this Chili's Chocolate Chip Paradise Pie recipe, but any 6- or 8-inch saute pan will do fine. Just be sure your pan is real hot to get that same Chili's "sizzle" when you lay in the goodies. If you've got a big crew to feed and don't have enough skillets for each serving, you can add the cinnamon butter to individual serving plates, microwave the plates until the butter melts, then build each serving on the warm plates. It may not have the sizzle of the real thing, but it'll still taste like paradise.
Now you've got dessert covered, what's for dinner? Try my recipes for famous entrées here.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
This recipe is available in
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.