Peanut Butter Chocolate Crunch Pie Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
