Description
This Peanut Butter Chocolate Crunch Pie is a luscious no-bake dessert featuring a crunchy biscuit base, a creamy peanut butter filling, and a silky chocolate ganache topped with crispy rice cereal. Perfectly balanced with rich chocolate and nutty peanut butter, it’s a delightful treat ideal for parties or any sweet craving.
Ingredients
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 cups) icing sugar or powdered sugar
- 2 tablespoons milk (plus extra 1 tablespoon if needed)
Chocolate Ganache & Topping
- 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
- 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 place them in a sealed sandwich bag and crush with a rolling pin. In a bowl, combine the crushed crumbs with melted butter and a pinch of salt, stirring until the mixture resembles wet sand.
- Form the crust: Pour the crumb mixture into the prepared pie tin. Press it down evenly using the back of a spoon, going slightly up the sides to create a firm base. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the peanut butter filling: In a large mixing bowl, add the peanut butter, softened butter, icing sugar, and milk. Using an electric mixer (or a wooden spoon if preferred), beat until the mixture is smooth and creamy. If the filling is too thick, add an additional tablespoon of milk to loosen it. Spread the filling evenly over the chilled crust and smooth the surface. Return to the refrigerator.
- Prepare the chocolate ganache: Roughly chop the dark chocolate and place it in a heatproof bowl. Heat the cream until it is hot to the touch but not boiling, using either the stovetop or microwave. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften.
- Combine ganache and rice cereal: Gently stir the chocolate and cream together until smooth and glossy. Immediately fold in the Rice Bubbles or Rice Krispies to incorporate them evenly. Pour the chocolate mixture over the peanut butter filling, spreading it as evenly as possible to cover the pie.
- Chill and set: Place the completed pie in the refrigerator and chill for at least 2 hours or until the ganache is firm. Once set, slice and serve chilled. Enjoy this decadent and crunchy treat!
Notes
- If you prefer a firmer crust, you can chill it for 30 minutes before adding the filling.
- Use smooth peanut butter for the creamiest filling; natural peanut butter may result in a grainier texture.
- For a sweeter ganache, use milk chocolate instead of dark chocolate.
- Rice Bubbles can be substituted with other puffed rice cereals if unavailable.
- Store the pie covered in the refrigerator for up to 3 days for best freshness.
