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Sugargoat
Photograph: Galdones Photography

Chocolate french fry pie is equal parts bonkers and delicious

Stephanie Izard bakes an homage to a classic Wendy's combo.

Morgan Olsen
Written by
Morgan Olsen
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Do you remember the first time you dunked a piping-hot french fry into an ice-cold Frosty at Wendy's? Yeah, me too. I must have been in middle school when I watched in horror as a friend pulled the move. "Just try it," she instructed me. My underdeveloped taste buds were blown away, and an obsession was born.

Chef Stephanie Izard and pastry chef Faith Taheny must have had equally influential experiences, because they're homaging the iconic pairing with a chocolate french fry pie ($32) at their new West Loop bakeshop, Sugargoat, located inside Little Goat Diner. When the two chefs were dreaming up unusual flavor combinations for their menu, they agreed that they needed to capture the essence of the Frosty-coated fries.

The uber-rich pastry starts with a french fry crumble crust, which melds salty, crunchy potato bits and classic pie crust ingredients to form a stable base. A thin layer of dark chocolate is the only thing that separates the crust from the dense and creamy malt chocolate filling. The whole thing is topped with a nest of chocolate-covered fry crunchies (I suspect they use Utz Potato Stix).

It's ridiculously silly and excessive—the kind of thing a stoner concocts in a munchies-fueled daydream—but there's no denying that this one-of-a-kind pie is delicious. Just like dipping your fries in a milkshake.

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