Peanut Butter Chocolate Crunch Pie Recipe
This Peanut Butter Chocolate Crunch Pie is a decadent no-bake dessert featuring a crisp graham cracker crust, a rich and creamy peanut butter layer, and a crunchy chocolate ganache topped with crispy rice cereal. Perfectly balanced with creamy, sweet, and crunchy textures, this pie is an indulgent treat ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cookie crust
- 250 grams (2 1/2 cups) graham crackers or Digestive biscuits
- 170 grams (3/4 cup) unsalted butter, melted
- Pinch of salt
Peanut butter layer
- 375 grams (1 1/2 cups) smooth peanut butter, room temperature
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 190 grams (1 1/2 cups) icing sugar or powdered sugar
- 2 tablespoons milk
Chocolate layer
- 250 grams (1 2/3 cups) dark chocolate
- 180 ml (3/4 cup) thickened cream or heavy cream
- 100 grams (2 1/2 cups) Rice Bubbles or Rice Krispies
Instructions
- Prepare the crust: Lightly grease a 9-inch loose-bottom pie tin. Finely crush the graham crackers or digestive biscuits using a food processor or place them in a sealed sandwich bag and crush with a rolling pin until they resemble fine crumbs. Add the melted butter and a pinch of salt, stirring until the mixture resembles wet sand.
- Form the crust: Pour the crumb mixture into the prepared pie tin. Press down firmly and evenly with the back of a spoon to form a solid base, slightly pushing the crumbs up the sides of the pan if desired. Refrigerate the crust while preparing the next layer.
- Make the peanut butter filling: In a large mixing bowl, combine the smooth peanut butter, room temperature butter, icing sugar, and milk. Use an electric mixer or a wooden spoon to beat the ingredients until smooth and creamy. If the mixture is too thick, add an extra tablespoon of milk to reach a spreadable consistency.
- Assemble the peanut butter layer: Spread the peanut butter filling evenly over the chilled crust and smooth the top. Return the pie to the refrigerator to set.
- Prepare the chocolate ganache: Roughly chop the dark chocolate and place it in a heatproof bowl. Heat the thickened cream until hot to the touch but not boiling, either on the stovetop or in the microwave. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt.
- Combine ganache: Gently stir the cream and chocolate together until smooth and fully combined, forming a ganache. Quickly fold in the Rice Bubbles or Rice Krispies, ensuring they are evenly coated.
- Finish the pie: Pour the chocolate and rice mixture over the peanut butter layer and spread it out evenly. Refrigerate the pie for at least 2 hours or until the ganache is firm and set.
- Serve: Once firm, remove the pie from the tin, slice, and enjoy this rich, crunchy dessert.
Notes
- To ensure the crust holds together well, press down firmly and use chilled butter for the crumb base.
- If the peanut butter filling feels too stiff, gradually add milk one teaspoon at a time until it reaches a spreadable texture.
- Use good quality dark chocolate for a rich ganache and deeper chocolate flavor.
- Rice Bubbles can be substituted with other crispy rice cereals for similar texture.
- This pie is best kept refrigerated and consumed within 2-3 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter and ensure no cross-contamination of ingredients.
Keywords: peanut butter pie, no bake pie, chocolate ganache, crunchy pie, peanut butter dessert, easy dessert, no bake dessert
