Peanut Butter Chocolate Crunch Pie Recipe
This Peanut Butter Chocolate Crunch Pie combines a crunchy biscuit base with a creamy peanut butter filling and a rich chocolate ganache topped with crispy rice cereal, creating a deliciously decadent no-bake dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- 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
Chocolate Ganache Topping
- 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
- 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. In a bowl, mix the crushed crumbs with the melted butter and a pinch of salt until evenly coated and resembling wet sand. Press the crumb mixture firmly and evenly into the prepared pie tin, slightly up the sides. Refrigerate to set.
- Make the peanut butter filling: In a large mixing bowl, combine the smooth peanut butter, softened butter, icing sugar, and 2 tablespoons of milk. Use an electric mixer or a wooden spoon to blend until smooth and creamy. If the mixture is too thick, add an additional tablespoon of milk. Spread the peanut butter filling evenly over the chilled crust and smooth the top. Return to the fridge to firm up.
- Prepare the chocolate ganache: Roughly chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream until hot to the touch but not boiling, either on the stove or in the microwave. Pour the hot cream over the chocolate and let it stand for 2 minutes. Gently stir the mixture until smooth and fully combined.
- Add the crunch: Quickly fold the Rice Bubbles or Rice Krispies into the ganache until well mixed. Pour the chocolate and rice cereal mixture over the peanut butter layer, spreading it evenly to cover the surface.
- Chill the pie: Place the assembled pie in the refrigerator and chill for at least 4 hours, or until fully set and firm.
Notes
- Ensure the peanut butter and butter are at room temperature for easy mixing and a smooth filling.
- You can substitute the Rice Bubbles with any crispy cereal for similar texture.
- For a firmer crust, press the biscuit mixture tightly and chill thoroughly before adding the filling.
- This pie can be stored covered in the fridge for up to 3 days.
- For best slicing results, let the pie sit at room temperature for 10 minutes before serving.
Keywords: Peanut Butter Pie, Chocolate Crunch Pie, No-Bake Dessert, Easy Pie Recipe, Peanut Butter Chocolate Dessert
