Peanut Butter Chocolate Crunch Pie Recipe
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.
- 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
