If you love the timeless duo of peanut butter and chocolate, prepare for a pie that elevates that pairing to new heights. This Peanut Butter Chocolate Crunch Pie delivers creamy, crunchy, sweet, and salty layers — all without ever turning on the oven.
Why You’ll Love This Pie
- No-bake ease: No oven required — perfect for warm days or when you want dessert without heating up the kitchen.
- Textural contrast: A cookie crust, silky peanut butter filling, and crispy chocolate-rice layer on top make every bite exciting.
- Make-ahead friendly: You can prepare it in advance and chill it until serving time.
- Crowd-pleaser: Ideal for parties, gatherings, or indulgent treats at home.
How to Make It: Ingredients & Instructions
Ingredients
Crust
- 250 g (about 2½ cups) graham crackers or digestive biscuits
- 170 g (¾ cup) unsalted butter, melted
- Pinch of salt
Peanut Butter Layer
- 375 g smooth peanut butter, at room temperature
- 115 g unsalted butter, room temperature
- 190 g icing sugar (powdered sugar)
- 2 tablespoons milk (more if needed)
Chocolate Crunch Topping
- 250 g dark chocolate
- 180 ml thickened cream (heavy cream)
- 100 g Rice Krispies or Rice Bubbles
Instructions
- Prepare the crust
Lightly grease a 9‑inch loose-bottom pie pan. Crush the biscuits finely using a food processor or a sealed bag and rolling pin. Mix the crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press it into the pie pan and up the sides. Chill in the refrigerator. - Make the peanut butter filling
In a mixing bowl, combine the peanut butter, softened butter, icing sugar, and milk. Use an electric mixer (or mix by hand) until smooth and creamy. If it’s too thick, add a little extra milk. Spread this mixture evenly over the chilled crust. Return the pie to the fridge. - Prepare the chocolate crunch topping
Chop the chocolate and place it in a heatproof bowl. Heat the cream until hot but not boiling. Pour it over the chocolate, let sit for 2 minutes, then stir until smooth. Fold in the Rice Krispies or puffed rice cereal and pour the mixture over the peanut butter layer. Spread evenly. - Chill until set
Refrigerate the pie for at least 2 hours or until firm. Once set, slice and serve.
Tips, Variations & Serving Suggestions
- Use different nut butters: Try almond butter or cashew butter for a unique twist.
- Sweeten it up: Use milk chocolate for a sweeter flavor instead of dark.
- Make it gluten-free: Use gluten-free cookies and certified GF cereal.
- Storage: Store the pie in the refrigerator for up to 3–5 days.
- Serving tip: Garnish with chopped peanuts, chocolate curls, or a drizzle of melted peanut butter.
Nutrition Estimate (per slice)
- Calories: Approximately 604
- (Note: Macros such as fat, carbs, and protein will vary depending on the exact ingredients used.)
Why This Recipe Works
This pie delivers the ultimate contrast of flavors and textures. The buttery cookie crust, luscious peanut butter filling, and the crunch of the chocolate topping make it satisfying yet simple to prepare. It’s the kind of dessert that feels indulgent but is easy enough for beginner bakers.