Double Chocolate Crunch Pie

serves 8-10

When brainstorming recipes for this pie series, I for whatever reason went back to my middle school obsession with Double Chocolate Rice Krispies Treats.

And thank goodness I did, because this no-bake pie is next level.

It’s a true chocolate-lover’s pie, inspired by Nicola Lamb’s incredible Choconut Tart. It starts with a salted, dark chocolate Rice Krispies crust that brings incredible flavor and crunch. And then what might be the most luxurious chocolate filling in existence: Chocolate Crémeux.

The crust couldn’t be easier to throw together and sets up in the fridge after a quick chill. The crémeux is made by cooking a custard of egg yolks, milk, and cream, then pouring it over chopped chocolate much like a ganache. It needs some time to chill and set, but once it does, it’s quite frankly chocolate heaven.

Rich. Silky. Creamy. Crunchy. It has it all.

WHAT YOU’LL NEED

INGREDIENTS

Chocolate Rice Krispies Crust

  • 2 ½ cups Rice Krispies cereal (75 g)

  • 6 ounces high-quality dark chocolate (70%), finely chopped (170 g; about 1 ¼ cups chopped)

    For example: Lindt, Ghirardelli, Tony's Chocolonely, or Valrhona

  • 1 tbsp unsalted butter (14 g)

  • ½ tsp kosher salt

Chocolate Crémeux Filling

  • 9 ounces high-quality milk chocolate, finely chopped (255 g)

    For example: Lindt, Ghirardelli, Tony's Chocolonely, or Valrhona

  • 2 ounces dark chocolate (70%), finely chopped (55 g)

  • 1 tsp vanilla extract

  • ¾ cup whole milk (180 g)

  • 1 cup heavy cream (240 g)

  • ¼ tsp kosher salt

  • 4 large egg yolks

Optional Meringue Topping

  • 4 egg whites

  • ¼ tsp cream of tartar

  • Pinch of kosher salt

  • 1 cup granulated sugar

  • ¼ cup water

  • 1 tsp vanilla extract

DIRECTIONS

Make the Chocolate Rice Krispies Crust

  1. Line the base of a 9-inch tart pan with a ring of parchment paper.

  2. Lightly crush the Rice Krispies with your hands until about half remain whole and half are broken into smaller pieces.

  3. Melt the chopped dark chocolate and butter together in a heatproof bowl set over barely simmering water until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each, until smooth.

  4. Add the Rice Krispies and salt to the melted chocolate mixture and stir until evenly coated.

  5. Transfer the mixture to the prepared tart pan. Using a spatula, spread it into an even layer. Then, using a flat-bottomed glass or measuring cup, press the mixture across the base and up the sides of the pan. Run the side of the glass around the edges to smooth and compact the crust. Check for any gaps or thin spots and patch them as needed.

  6. Refrigerate for 20–30 minutes, or until firm.

Make the Chocolate Crémeux Filling

  1. Place the milk chocolate, dark chocolate, and vanilla in a medium heatproof bowl.

  2. In a medium saucepan fitted with a candy or instant-read thermometer, combine the milk, cream, and salt. Heat over medium heat until steaming and just beginning to simmer around the edges.

  3. Meanwhile, place the egg yolks in a medium bowl and whisk until smooth.

  4. Slowly drizzle a couple ladles of the hot milk into the egg yolks, whisking constantly, until the mixture is warm to the touch.

  5. Pour the tempered yolk mixture back into the saucepan.

  6. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom and corners of the pan, until the custard reaches 175°F (79°C).

    If you do not have a thermometer, look for this visual cue: When you drag a spatula through the custard, it should briefly leave soft trails before slowly flowing back together. The custard should still be fluid and pourable, not thick like pudding.

  7. Immediately pour the hot custard over the chocolate mixture and let sit for 1 minute. Stir slowly from the center outward until completely smooth and glossy.

  8. Strain through a fine-mesh sieve into the chilled crust set on a sheet pan. This removes any bits of cooked egg and helps ensure a silky-smooth filling.

  9. Tap the sheet pan gently against the counter to release any air bubbles.

  10. Refrigerate for at least 6 hours, preferably overnight.

  11. Once chilled, remove the tart from the pan, top with meringue if desired (see Notes), and slice with a hot knife for the cleanest cuts.

    Serving Note: Chocolate crémeux gradually softens as it sits at room temperature, so for the cleanest slices, keep refrigerated until ready to serve.

RECIPE NOTES & TIPS

  • This pie needs at least 6 hours to chill, so I recommend making it the day before and adding the meringue topping just before serving.

  • To make the Meringue:

    • In a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium-high speed just until foamy.

    • Meanwhile, combine the sugar and water in a small saucepan. Cook over medium heat until the syrup reaches 240°F (116°C).

    • With the mixer running on medium-high speed, slowly stream the hot syrup down the side of the bowl into the egg whites, avoiding the whisk.

    • Increase the mixer speed to high and beat until stiff, glossy peaks form, about 3 minutes. Add the vanilla and mix just until incorporated. If the meringue becomes slightly overwhipped or grainy, switch to the paddle attachment and mix on low speed to help smooth it out.

    • Pipe or dollop onto the chilled pie as desired. For the finish shown here, melt an additional 2 ounces dark chocolate, drizzle over the meringue, and gently swirl with a toothpick.

  • Use a chocolate you genuinely enjoy eating on its own, as the flavor is front and center here. I used Lindt for both the dark and milk chocolate, but Ghirardelli, Guittard, Tony's Chocolonely, and Valrhona (my personal favorite, if you can find it) are all excellent options.