Pudding & Dessert
No-Bake Crispy Chocolate Peanut Butter Pie (Pai Kacang Cokelat No-Bake Krispi Tanpa Oven)
Prep
30 min
Servings
8
Level
Easy
A crispy pie with a savory graham cracker crust, filled with smooth peanut butter filling and topped with a creamy chocolate ganache layer — no oven needed. Perfect as an easy dessert for family gatherings or a crowd-pleasing treat for potlucks. The combination of savory-sweet peanut butter and chocolate is truly a winning match.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams graham crackers (Marie or Regal brand)
- 100 grams butter, melted
- 200 grams smooth peanut butter
- 150 grams cream cheese, room temperature
- 60 grams powdered sugar
- 150 ml liquid whipping cream, whipped to stiff peaks
- 150 grams dark cooking chocolate, chopped
- 100 ml heavy cream for ganache
- 50 grams roasted peanuts, roughly chopped
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Crush the graham crackers until fine using a food processor, or place them in a plastic bag and crush with a rolling pin.
- 2 Mix the crushed crackers with the melted butter and salt, stirring until the texture resembles wet sand.
- 3 Pour the cracker mixture into a 20 cm (8-inch) round pie pan with a removable bottom, pressing evenly across the bottom and up the sides using the back of a spoon. Chill in the refrigerator for at least 30 minutes until set.
- 4 While waiting, beat the cream cheese and powdered sugar together until smooth and lump-free.
- 5 Add the peanut butter to the cream cheese mixture and beat again until fully combined and smooth.
- 6 Gently fold the stiffly whipped cream into the peanut butter mixture using a spatula, folding until well combined without deflating the air.
- 7 Pour the peanut butter mixture over the set cracker crust and smooth the surface with a spatula. Return to the refrigerator for 20 minutes.
- 8 Make the ganache: heat the heavy cream over low heat until it's just about to boil, being careful not to let it boil over.
- 9 Pour the hot cream over the chopped dark cooking chocolate, let sit for 2 minutes, then stir gently until smooth and glossy.
- 10 Pour the chocolate ganache over the peanut butter layer, spreading it evenly to cover the entire surface.
- 11 Sprinkle the chopped peanuts on top for a crunchy topping.
- 12 Chill the pie in the refrigerator for at least 4 hours, or overnight, until all the layers are fully set before slicing and serving.
💡 Tips
• Make sure the melted butter isn't too hot when mixed with the crackers, or the crust may turn out soggy.
• Use room-temperature cream cheese so it beats up smooth and lump-free more easily.
• Store the pie in the refrigerator and slice with a knife warmed briefly in hot water for clean, neat cuts.
• You can swap the peanut butter for almond butter for a lighter flavor variation.
📊 Nutrition Facts / serving
385
Calories (kcal)
7 g
Protein
27 g
Fat
30 g
Carbs
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