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