Introduction

This Peanut Butter Chocolate Crunch Pie is a delightful no-bake dessert combining creamy peanut butter, rich chocolate, and a crispy biscuit base. Perfect for peanut butter lovers, it offers a satisfying crunch with every bite and is easy to prepare for any occasion.

A close-up of a tart with three visible layers placed on a white marbled surface. The bottom layer is a light golden, crumbly crust with rough edges forming the base and sides of the tart. The middle layer is a smooth, thick, caramel-colored filling that contrasts with the crust. The top layer is a dark, glossy chocolate mixture with small crisped rice pieces evenly spread for texture. One slice is lifted by a silver spatula showing the clean cut through the layers. The tart sits on a simple white plate, and the lighting highlights the shiny chocolate and crumbly crust textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams (2 and 1/2 cups) graham crackers or Digestive biscuits
170 grams (3/4 cup) unsalted butter, melted
Pinch of salt
375 grams (1 and 1/2 cups) smooth peanut butter, room temperature
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
190 grams (1 and 1/2 cups) icing sugar or powdered sugar
2 tablespoons milk
250 grams (1 and 2/3 cup) dark chocolate
180 ml (3/4 cup) thickened cream or heavy cream
100 grams (2 and 1/2 cups) Rice Bubbles or Rice Krispies

Instructions

Step 1: Lightly grease a 9-inch loose bottom pie tin. Finely crush the biscuits or crackers using a food processor or place them in a sealed sandwich bag and crush with a rolling pin. Mix the crushed crumbs with the melted butter and a pinch of salt until the mixture resembles wet sand.
Step 2: Press the crumb mixture firmly into the base of the prepared pie tin and slightly up the sides, using the back of a spoon to create an even layer. Refrigerate while you prepare the filling.
Step 3: In a large mixing bowl, combine the peanut butter, softened butter, icing sugar, and 2 tablespoons of milk. Beat with an electric mixer or stir well by hand until smooth and creamy. If the mixture is too thick, add another tablespoon of milk. Spread this filling evenly over the chilled crust and return the pie to the fridge.
Step 4: Chop the dark chocolate roughly and place it in a heatproof bowl. Heat the cream until very hot but not boiling, then pour it over the chocolate. Let it sit for 2 minutes before gently stirring until the ganache is smooth and glossy.
Step 5: Quickly fold the rice cereal into the ganache, then pour this mixture over the peanut butter layer, spreading it out as evenly as possible. Refrigerate the pie for at least 2 hours or until firm before serving. Enjoy!

Tips & Variations

For a nuttier flavor, try using crunchy peanut butter instead of smooth.
Substitute dark chocolate with milk or white chocolate for a different taste.
Use gluten-free biscuits to make this pie gluten-free.
If you want to lighten the filling, swap half the peanut butter for cream cheese.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for about 10 minutes for easier slicing. This pie is not suitable for freezing due to the crunchy layer.

How to Serve

The image shows a close-up of a round dessert with two clear layers on a white marbled surface. The bottom layer is a thick, crumbly, golden-brown crust that forms the base and sides of the dessert, with a textured edge that looks like crushed biscuits. The top layer is dark brown, glossy, and slightly bumpy, made of a mixture that looks like chocolate and puffed rice or nuts, filling up the surface evenly. The dessert is shown without any garnish or decoration, focusing on the simple but rich contrast between the golden crust and the dark topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Yes, but natural peanut butter is often oilier and less creamy, which may affect the texture of the filling. Stir it well before using and you might need to adjust the amount of milk to achieve the right consistency.

Is this pie suitable for freezing?

This pie contains a crispy rice layer that can become soggy when frozen and thawed. For best results, store it in the refrigerator and consume within a few days.

Peanut Butter Chocolate Crunch Pie Recipe

Print Recipe

★★★★★

5 from 105 reviews

This Peanut Butter Chocolate Crunch Pie features a crisp graham cracker crust, a smooth and creamy peanut butter filling, and a rich dark chocolate ganache studded with crunchy rice cereal. It’s a no-bake dessert that’s simple to prepare but indulgent and satisfying, perfect for chocolate and peanut butter lovers.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

250 grams (2 and 1/2 cups) graham crackers or Digestive biscuits
170 grams (3/4 cup) unsalted butter, melted
Pinch of salt

Peanut Butter Filling

375 grams (1 and 1/2 cups) smooth peanut butter, room temperature
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
190 grams (1 and 1/2 cup) icing sugar or powdered sugar
2 tablespoons milk (plus an optional extra tablespoon if needed)

Chocolate Ganache Topping

250 grams (1 and 2/3 cup) dark chocolate, roughly chopped
180 ml (3/4 cup) thickened cream or heavy cream
100 grams (2 and 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. Transfer the crushed crumbs to a bowl, add the melted butter and a pinch of salt, then stir until the mixture resembles wet sand and all crumbs are coated.
Form the crust:** Pour the crumb mixture into the prepared pie tin. Using the back of a spoon, press down firmly to create an even layer, slightly pushing some crumbs up the sides for structure. Place the crust in the refrigerator to chill and set.

Make the peanut butter filling: In a large mixing bowl, combine the smooth peanut butter, softened butter, icing sugar, and milk. Using an electric mixer or a sturdy wooden spoon, beat the mixture until smooth and creamy. If the filling is too thick to spread easily, add an additional tablespoon of milk. Spread the peanut butter filling evenly over the chilled crust and smooth the surface with a spatula. 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 cream until it is hot to the touch but not boiling, either on the stovetop or in a microwave. Pour the hot cream over the chopped chocolate and let it stand for 2 minutes to soften. Stir gently until the chocolate is fully melted and the ganache is smooth.

Add crunch and assemble the topping: Quickly fold the Rice Bubbles into the ganache to distribute the cereal evenly. Pour the chocolate and cereal mixture over the peanut butter layer, spreading it gently to cover the surface. Return the assembled pie to the refrigerator and chill for at least 2 hours or until the ganache topping is firm.

Serve: Once set, remove the pie from the tin, slice, and enjoy this decadent peanut butter chocolate crunch pie.

Notes

Use a loose bottom pie tin to easily remove the pie after chilling.

If you prefer a sweeter or less sweet filling, adjust the amount of icing sugar to taste.

The peanut butter filling should be smooth and spreadable; add milk gradually to achieve the right consistency.

The ganache can be warmed gently in the microwave in short bursts to avoid overheating.

Rice Bubbles add a delightful crunch; feel free to substitute with other puffed rice cereals if preferred.

For best results, chill the pie overnight to allow flavors to meld and the layers to set firmly.

Store leftovers in the refrigerator covered, best consumed within 3-4 days.

Keywords: Peanut Butter Pie, Chocolate Ganache, No-Bake Dessert, Crunchy Pie, Dessert Pie, Easy Pie Recipe

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