Peanut Butter Chocolate Crunch Pie Recipe

Introduction

This Peanut Butter Chocolate Crunch Pie is a delightful blend of creamy peanut butter, rich chocolate, and a satisfying crispy crunch. With a buttery biscuit base and a luscious ganache topping, it’s an indulgent treat that’s simple to make and perfect for any occasion.

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 cup) icing sugar or powdered sugar
• 2 tablespoons milk
• 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. Step 1: Lightly grease a 9-inch loose bottom pie tin. Finely crush the biscuits or crackers using a food processor or place them in a sealed sandwich bag and crush with a rolling pin. Combine the crumbs with the melted butter and a pinch of salt until the mixture resembles wet sand.
2. Step 2: Press the crumb mixture evenly into the prepared pie tin, slightly going up the sides if desired. Chill in the fridge to set.
3. Step 3: In a large bowl, mix the peanut butter, room temperature butter, icing sugar, and milk using an electric mixer or a wooden spoon until smooth. Add an extra tablespoon of milk if the mixture is too thick. Spread this peanut butter filling evenly over the chilled crust. Return to the fridge.
4. Step 4: Chop the dark chocolate roughly and place in a heatproof bowl. Heat the cream until hot but not boiling, then pour it over the chocolate. Let sit for 2 minutes, then stir gently until smooth and combined.
5. Step 5: Stir the rice cereal into the chocolate ganache quickly, then pour and spread it over the peanut butter layer. Chill the pie for at least 2 hours or until firm before serving.

Tips & Variations

• For a crunchier crust, toast the biscuit crumbs lightly before mixing with butter.
• Substitute dark chocolate with milk or white chocolate for a different flavor profile.
• Use crunchy peanut butter instead of smooth for added texture in the filling.
• Garnish with chopped peanuts or a drizzle of melted peanut butter for an extra special touch.

Storage

Store the pie in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days. To serve, slice with a warm knife for cleaner cuts. This pie is best enjoyed chilled and does not freeze well due to the crunchy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the crust?

Yes, Digestive biscuits or graham crackers work best, but you can substitute with any plain, dry biscuit you prefer. Just ensure they are finely crushed for a good crust texture.

Is it necessary to chill the pie for 2 hours?

Chilling allows the filling and ganache to set properly, ensuring clean slices and the right texture. If you’re short on time, you can chill for at least 1 hour, but longer chilling is recommended for best results.

Peanut Butter Chocolate Crunch Pie Recipe

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This Peanut Butter Chocolate Crunch Pie is a no-bake, decadent dessert combining a crunchy biscuit base, smooth peanut butter filling, and a rich chocolate ganache with a surprising crispy twist from rice cereal. Perfectly layered and chilled to set, it offers a delightful balance of creamy and crunchy textures with indulgent flavors that peanut butter and chocolate lovers will adore.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling 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 (plus extra if needed)

Chocolate Ganache with Crunch

• 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. Prepare the Crust: Lightly grease a 9-inch loose bottom pie tin. Crush the biscuits or crackers finely using a food processor or by placing them in a sealed sandwich bag and bashing with a rolling pin. Combine the crushed crumbs with the melted butter and a pinch of salt until the mixture resembles wet sand.
2. Form the Crust: Press the crumb mixture evenly into the prepared pie pan, using the back of a spoon to compact it. You can also press it slightly up the sides of the tin. Place the crust in the fridge to set.
3. Make the Peanut Butter Filling: In a large mixing bowl, combine the smooth peanut butter, room temperature butter, icing sugar, and milk. Use an electric mixer to blend until smooth and creamy. If the mixture feels too thick, add an additional tablespoon of milk and mix again. Spread the peanut butter filling evenly over the chilled crust and smooth the top. Return the pie to the fridge.
4. Prepare the Chocolate Ganache: Roughly chop the dark chocolate and place it in a heatproof bowl. Heat the thickened cream until hot to the touch but not boiling, using either the stove or microwave. Pour the hot cream over the chopped chocolate and let it stand for 2 minutes. Gently stir the mixture until it becomes smooth and fully combined.
5. Incorporate the Crunch and Assemble: Quickly fold the Rice Bubbles or Rice Krispies into the chocolate ganache until evenly distributed. Pour this chocolate and crunch mixture over the peanut butter layer and spread it as evenly as possible.
6. Chill and Set: Refrigerate the assembled pie for at least 2 hours, or until the ganache topping is firm. Once set, slice and serve your Peanut Butter Chocolate Crunch Pie. Enjoy!

Notes

• For ease, use room temperature peanut butter and butter to ensure a smooth filling.
• If the ganache is too thick, warm cream in small increments to avoid overheating the chocolate.
• The pie can be stored in the refrigerator for up to 3 days covered with plastic wrap.
• To soften slicing, dip your knife in hot water and wipe dry before cutting.
• Rice Bubbles can be substituted with any crispy rice cereal for crunch.

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