Peanut Butter Chocolate Crunch Pie Recipe

Introduction

This Peanut Butter Chocolate Crunch Pie is a delightful no-bake treat combining a crunchy biscuit base, creamy peanut butter filling, and a rich chocolate rice crisp topping. It’s quick to prepare and perfect for satisfying your sweet tooth with contrasting textures in every bite.

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 cups) 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

1. Step 1: Lightly grease a 9-inch loose bottom pie tin. Finely crush your biscuits using a food processor or place them in a sealed sandwich bag and crush them with a rolling pin. In a bowl, mix the crushed biscuits with melted butter and a pinch of salt until the crumbs resemble wet sand.
2. Step 2: Press the crumb mixture evenly into the prepared tin, going up the sides slightly if you wish. Refrigerate to set while you prepare the filling.
3. Step 3: In a large mixing bowl, combine peanut butter, room temperature butter, icing sugar, and milk. Use an electric mixer or a wooden spoon to mix until smooth. If the mixture feels too thick, add another tablespoon of milk. Spread this filling evenly over the chilled crust and return to the fridge.
4. Step 4: Chop the dark chocolate roughly and place it in a heatproof bowl. Heat the thickened cream until hot but not boiling, then pour it over the chocolate. Let it stand for 2 minutes, then gently stir until smooth and combined.
5. Step 5: Quickly fold the Rice Bubbles or Rice Krispies into the chocolate ganache. Pour this mixture over the peanut butter layer and spread it evenly. Refrigerate the pie for at least 2 hours or until firm before serving.

Tips & Variations

• Use crunchy peanut butter for extra texture in the filling.
• Substitute the dark chocolate with milk or white chocolate according to your preference.
• Swap Rice Bubbles with chopped nuts or toasted shredded coconut for a different crunch.
• If you prefer a sweeter crust, add a tablespoon of sugar to the biscuit crumbs before combining with butter.

Storage

Store the pie in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. If it softens too much, return it to the fridge to firm up before serving. For best texture, avoid freezing as the ganache may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this pie?

Natural peanut butter can be used, but it may be a bit runnier and less sweet. You might need to reduce or adjust the milk and sugar quantities to maintain the right filling consistency and taste.

What can I do if I don’t have a pie tin with removable bottom?

You can use a regular pie dish or springform pan instead. To remove the pie easily, line the tin with parchment paper or foil before pressing in the crust.

Peanut Butter Chocolate Crunch Pie Recipe

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This Peanut Butter Chocolate Crunch Pie features a deliciously crunchy biscuit base, a creamy peanut butter filling, and a rich chocolate ganache topped with crispy rice cereal. Perfectly balanced between sweet and nutty flavors, this no-bake pie is an indulgent dessert that’s easy to prepare and sure to impress.

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

Ingredients

Scale 1x2x3x

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

1. Prepare the crust: Lightly grease a 9-inch loose bottom pie tin. Finely crush your biscuits or crackers using a food processor or by placing them in a sealed sandwich bag and bashing them with a rolling pin. Mix the crushed biscuits with melted butter and a pinch of salt until the mixture resembles wet sand.
2. Form the crust: Transfer the crumb mixture into the prepared pie tin and press down firmly with the back of a spoon to form an even layer. You can press the crumbs slightly up the sides of the pan as well. Place the crust in the fridge to set.
3. Make the peanut butter filling: In a large mixing bowl, combine smooth peanut butter, softened butter, icing sugar, and milk. Use an electric mixer to blend until the mixture is smooth and creamy. If the filling is too thick, add an extra tablespoon of milk. Spread the peanut butter filling evenly over the chilled crust, smoothing the surface. Return the pie to the fridge.
4. Prepare the chocolate ganache: Roughly chop the dark chocolate and place in a heatproof bowl. Heat the thickened cream until hot to the touch but not boiling, either on the stove or in the microwave. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Gently stir the mixture until smooth and glossy.
5. Add the crunchy topping and assemble: Quickly fold the Rice Bubbles or Rice Krispies into the ganache mixture. Pour this chocolate-rice cereal ganache evenly over the peanut butter filling, spreading gently to cover the surface. Chill the pie in the fridge for at least 2 hours or until firm before serving.

Notes

• Use a loose bottom pie tin to easily remove the pie without damaging the edges.
• If you prefer crunchier peanut butter, opt for crunchy rather than smooth peanut butter.
• Allow each layer to set properly in the fridge to maintain the pie’s structure.
• Use good quality dark chocolate with around 60-70% cocoa for a richer ganache.
• Store the pie refrigerated and consume within 3-4 days for best freshness.

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