If you’re a fan of the classic combination of salty peanut butter and rich chocolate, then this no-bake pie is about to become your new obsession! This Creamy Peanut Butter Chocolate Crunch Pie delivers the perfect harmony of textures, from the buttery graham crust to the smooth, decadent peanut butter filling, and is topped with a spectacular, crisp chocolate ganache layer.
This easy, no-fuss dessert requires zero oven time and features three distinct, delicious layers that come together to create the ultimate sweet and crunchy masterpiece.
Recipe Details
- Flavor Profile: A delightful mix of sweet, salty, and rich. The dark chocolate provides depth, which is perfectly balanced by the creamy, slightly savory peanut butter filling.
- Texture: Excellent textural contrast! It features a firm, buttery crust, a luxurious and smooth peanut butter mousse-like layer, and a crispy, crunchy top layer thanks to the rice cereal mixed into the ganache.
- Total Active Time: Approximately 20–25 minutes. Requires at least 2 hours of chilling time to set the layers.
- Difficulty Level: Easy. This recipe is completely no-bake, relying only on a mixing bowl and a fridge to achieve perfection, making it ideal for beginners.
What You’ll Need
This show-stopping pie is made entirely from pantry staples and comes together in just three distinct steps: a simple cookie crust base, a fluffy peanut butter layer, and a dark, crunchy chocolate topping.
Ingredient Notes
A few key notes on the components to ensure your no-bake pie sets up perfectly every time.
- Peanut Butter – Using smooth, commercially prepared peanut butter is recommended for the best texture in the filling. Make sure both the peanut butter and the butter are at room temperature to combine smoothly.
- Dark Chocolate – The recipe calls for dark chocolate to balance the sweetness of the peanut butter layer. If you prefer a milder taste, you can substitute with semi-sweet chocolate chips.
- Heavy Cream – This is used to make the chocolate ganache. You must use heavy cream or heavy whipping cream (at least 35% milk fat) to properly emulsify the chocolate for a smooth, pourable topping.
- Rice Krispies – These provide the signature crunch in the top layer. Be sure to use standard rice cereal no sweetened or flavored varieties for the best result.
Add-ins and Substitutions
Looking to customize your crunch pie? These easy additions will enhance the flavor without altering the simple no-bake process:
- Nutty Twist – For extra texture in the filling, fold in 1/4 cup of finely chopped peanuts before spreading the peanut butter layer.
- Different Crust – Substitute the graham crackers with crushed vanilla wafers or chocolate sandwich cookies for a slightly different flavor base. The ratio of crumbs to melted butter will remain the same.
- Add Salt – If you love that sweet-and-salty contrast, use a flaky sea salt to sprinkle over the finished chocolate ganache topping just before chilling.
How to Make Peanut Butter Chocolate Crunch Pie
Preparing this layered pie is easy, but achieving those crisp, clean layers requires careful chilling at each step.
- Prepare the Crust: Lightly grease a 9-inch loose bottom pie tin. Finely crush your biscuits or crackers using a food processor, or place them in a sealed sandwich bag and crush them with a rolling pin until fine. Add the melted butter and stir until the crumbs are all coated and resemble wet sand. Add a small pinch of salt.
- Form and Chill the Crust: Pour your prepared crumbs into your pie tin and press down firmly to form an even layer using the back of a spoon. You can also press the crumbs up the sides slightly to create a taller edge. Pop the crust into the fridge to chill while you prepare the filling.
- Mix the Peanut Butter Filling: To make the peanut butter filling, add the peanut butter, butter, powdered sugar, and 2 tablespoons of milk to a large mixing bowl. Use an electric mixer to combine until smooth (you could also use a wooden spoon if you prefer). If the mixture seems a bit too thick, you can add one more tablespoon of milk.
- Add Filling and Chill: Spread the peanut butter filling smoothly on top of your chilled crust and smooth the top evenly. Pop the pie back into the fridge.
- Make the Ganache Base: To make the ganache, roughly chop your chocolate and place it in a heatproof bowl. Heat the heavy cream until it is hot to the touch (but not boiling) either on the stove or in the microwave. Pour the hot cream over the chocolate and leave it to stand for 2 minutes to allow the chocolate to melt. Gently stir the cream and chocolate together until fully combined and smooth.
- Add the Crunch: Quickly stir the Rice Krispies cereal through the smooth chocolate mixture. Pour this chocolate mixture on top of the peanut butter filling and spread it out as best you can to cover the layer.
- Final Chill: Put the entire pie back into the fridge for at least 2 hours or until the layers are completely firm. Enjoy!
Pro Tip: Ensure that your peanut butter filling is spread in a smooth, level layer before adding the chocolate. Any peaks or uneven spots will make the chocolate layer difficult to pour and spread, resulting in a less polished final slice.
Recipe Tips
- Room Temperature is Key: The peanut butter and butter for the filling must be at room temperature. If they are cold, the filling will be lumpy and difficult to spread smoothly.
- Don’t Boil the Cream: When making the ganache, only heat the cream until it’s hot to the touch. Boiling it can damage the chocolate and prevent the ganache from setting properly.
- Work Quickly with Ganache: Once you add the Rice Krispies to the chocolate ganache, you need to work quickly. The cereal absorbs the heat from the ganache, and the mixture will start to firm up fast. Get it onto the peanut butter layer immediately!
- Use a Loose-Bottom Tin: Using a 9-inch loose-bottom (springform) pie tin is highly recommended. It makes removing and slicing the finished pie incredibly easy and clean.
FAQs
Q: How do I store leftover pie? A: Store any leftover Peanut Butter Chocolate Crunch Pie slices covered in the refrigerator for up to 5 days.
Q: Can I make this pie with creamy white chocolate instead of dark? A: Yes, you can substitute the dark chocolate with white chocolate. However, white chocolate is sweeter and contains different fat ratios, so the ganache may require slightly less cream to achieve the proper setting consistency.
Q: Can I freeze this pie? A: Yes, this pie freezes very well! Once fully chilled and firm, wrap the pie tightly in plastic wrap followed by a layer of foil and freeze for up to 1 month. Thaw overnight in the refrigerator before slicing.
Serving Suggestions
This creamy, crunchy pie is satisfying on its own, but here are a few ways to dress it up for dessert:
- A light dusting of powdered sugar or cocoa powder before serving.
- A side of fresh whipped cream (or a non-dairy whipped topping).
- A drizzle of extra smooth peanut butter melted in the microwave for a few seconds.
- A small scoop of vanilla bean ice cream served alongside the chilled slice.
Make This Recipe in Advance
Since this is a no-bake recipe, it’s an ideal make-ahead dessert! The pie requires a minimum of 2 hours to set up fully, but it is excellent prepared one day ahead of time. You can assemble the entire pie, including all three layers, and keep it covered in the refrigerator for up to 24 hours before serving. This allows the layers to fully meld and firm up perfectly for clean slicing.
Creamy Peanut Butter Chocolate Crunch Pie (No-Bake)
- Total Time: 2 hours 25 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Creamy Peanut Butter Chocolate Crunch Pie is an easy, no-bake dessert that features a classic combination of flavors and textures. It starts with a buttery graham cracker crust, layers on a smooth, sweet and salty peanut butter filling, and is finished with a spectacular, crisp layer of dark chocolate ganache mixed with Rice Krispies cereal for the ultimate crunch. It’s the perfect make-ahead dessert!
Ingredients
Cookie Crust
- 2 1/2 cups graham cracker crumbs (or crushed Digestive biscuits)
- 3/4 cup (1 stick) unsalted butter, melted
- 1/8 teaspoon salt (a small pinch)
Peanut Butter Layer
- 1 1/2 cups smooth peanut butter, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Chocolate Layer
- 1 2/3 cups dark chocolate chips or chopped dark chocolate
- 3/4 cup heavy cream
- 2 1/2 cups Rice Krispies
Instructions
Step 1: Prepare the Crust
Lightly grease a 9-inch loose bottom pie tin. Finely crush your biscuits or crackers. Add the melted butter and stir until the crumbs are all coated and resemble wet sand. Add a small pinch of salt.
Step 2: Form and Chill the Crust
Pour your prepared crumbs into your pie tin and press down firmly to form an even layer using the back of a spoon. Press the crumbs up the sides slightly to create a taller edge. Pop the crust into the fridge to chill while you prepare the filling.
Step 3: Mix the Peanut Butter Filling
To make the peanut butter filling, add the peanut butter, butter, powdered sugar, and 2 tablespoons of milk to a large mixing bowl. Use an electric mixer to combine until smooth. If the mixture seems a bit too thick, you can add one more tablespoon of milk.
Step 4: Add Filling and Chill
Spread the peanut butter filling smoothly and evenly on top of your chilled crust. Pop the pie back into the fridge.
Step 5: Make the Ganache Base
To make the ganache, roughly chop your chocolate and place it in a heatproof bowl. Heat the heavy cream until it is hot to the touch (but not boiling). Pour the hot cream over the chocolate and leave it to stand for 2 minutes to allow the chocolate to melt. Gently stir the cream and chocolate together until fully combined and smooth.
Step 6: Add the Crunch
Quickly stir the Rice Krispies cereal through the smooth chocolate mixture. Pour this chocolate mixture on top of the peanut butter filling and spread it out as best you can to cover the layer.
Step 7: Final Chill
Put the entire pie back into the fridge for at least 2 hours or until the layers are completely firm. Enjoy!
Notes
Freezing Instructions: This pie freezes very well! Once fully chilled and firm, wrap the pie tightly in plastic wrap followed by a layer of foil and freeze for up to 1 month. Thaw overnight in the refrigerator before slicing.
Speeding up the Process: To ensure a smooth peanut butter filling, make sure both the peanut butter and the butter are at true room temperature before mixing. Cold ingredients will result in a lumpy, hard-to-spread filling.
Garnish Suggestion: For an extra sweet and salty contrast, sprinkle a pinch of flaky sea salt over the chocolate ganache topping just after pouring and before the final chill.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 803
- Sugar: 47g
- Sodium: 145mg
- Fat: 63g
- Saturated Fat: 27g
- Unsaturated Fat: 32g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 67mg
Keywords: no bake peanut butter pie, chocolate crunch pie, easy no bake dessert, graham cracker crust, peanut butter and chocolate, homemade pie
