Peanut Butter Chocolate Crunch Pie Recipe
Peanut Butter Chocolate Crunch Pie is a no-bake dessert featuring a crunchy biscuit crust, a creamy peanut butter filling, and a rich chocolate ganache topped with crispy rice cereal. This indulgent pie combines smooth peanut butter with decadent dark chocolate, offering a perfect balance of textures and flavors for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cookie 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 Layer
- 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 extra 1 tablespoon if needed)
Chocolate Layer
- 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 by placing them in a sealed sandwich bag and crushing with a rolling pin. Mix the crushed crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press the crumbs evenly into the prepared pie tin, slightly up the sides if desired, using the back of a spoon. Chill in the fridge.
- Make the peanut butter filling: In a large mixing bowl, combine smooth peanut butter, softened butter, icing sugar, and 2 tablespoons of milk. Use an electric mixer or wooden spoon to blend everything until smooth and creamy. If the mixture is too thick, add an extra tablespoon of milk. Spread this peanut butter filling over the chilled crust, smoothing the top. Return to fridge to set.
- Prepare the chocolate ganache: Roughly chop the dark chocolate and place it in a heatproof bowl. Heat the thickened cream until hot but not boiling, either on the stovetop or in the microwave. Pour the hot cream over the chocolate and let stand for 2 minutes to melt. Gently stir the mixture until smooth and combined.
- Add crunch and assemble: Quickly fold the Rice Bubbles or Rice Krispies into the chocolate ganache. Pour this chocolate and cereal mixture over the peanut butter layer and spread evenly to cover. Refrigerate the pie for at least 2 hours or until firm.
- Serve and enjoy: Once set, remove the pie from the fridge, take off the loose bottom of the tin, slice, and enjoy your Peanut Butter Chocolate Crunch Pie.
Notes
- Ensure the peanut butter and butter are softened to room temperature for easy mixing.
- You can substitute Digestive biscuits for graham crackers depending on availability.
- If the peanut butter filling feels too thick, add up to 1 extra tablespoon of milk for a smoother consistency.
- Use a heatproof bowl when making the ganache to avoid direct heat damage.
- Refrigerate the pie well to allow it to firm up properly before slicing.
- This pie is best served chilled and eaten within 3-4 days for optimal freshness.
