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Peanut Butter Chocolate Crunch Pie Recipe

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★★★★★

4.9 from 52 reviews

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.

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 (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

Find it online: https://topreci.com/peanut-butter-chocolate-crunch-pie-recipe/