Crunchy Peanut Butter Chocolate Pie
Indulge in the ultimate combination of creamy, crunchy, and chocolatey goodness with this irresistible Crunchy Peanut Butter Chocolate Pie! Featuring a buttery graham cracker crust, a rich peanut butter filling infused with crispy rice cereal, and a glossy layer of decadent chocolate ganache, this no-bake pie is a dream dessert for peanut butter lovers. Ready in just 25 minutes of prep time, it’s perfect for family gatherings, potlucks, or anytime you crave a sweet treat. Refrigerate to set, then garnish with chopped peanuts for an extra layer of crunch and flavor. This easy-to-make dessert is the perfect balance of texture and taste, making every bite an unforgettable experience. Ideal for peanut butter chocolate pie enthusiasts searching for a quick yet show-stopping dessert!
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 cups Creamy peanut butter
- 0.75 cups Powdered sugar
- 1.5 cups Rice cereal (such as Rice Krispies)
- 0.75 cups Heavy cream
- 1 cups Semisweet chocolate chips
- 1 teaspoon Vanilla extract
- 0.25 cups Chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham crackers until they are fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to help press it tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until slightly golden. Let it cool completely before proceeding.
In a large mixing bowl, combine the peanut butter and powdered sugar. Stir until smooth and creamy.
Gently fold in the rice cereal, ensuring it is evenly distributed throughout the peanut butter mixture.
Spread the peanut butter mixture evenly over the cooled crust, pressing it down slightly to create a smooth layer.
In a small saucepan, heat the heavy cream over medium-low heat until it begins to steam, but do not let it boil.
Remove the cream from the heat and add the chocolate chips. Let sit for 1 minute, then stir until the chocolate is fully melted and the ganache is smooth. Stir in the vanilla extract.
Pour the chocolate ganache over the peanut butter layer, smoothing it with a spatula to create an even top layer.
Refrigerate the pie for at least 2 hours, or until the ganache is firm and set.
Optional: Before serving, sprinkle chopped peanuts over the top for added crunch and garnish.
Slice and serve chilled. Enjoy your crunchy peanut butter chocolate pie!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 39.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
