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Mini Chocolate Peanut Butter Pies

Mini Chocolate Peanut Butter Pies That Melt in Your Mouth

Delicious Mini Chocolate Peanut Butter Pies that effortlessly blend creamy peanut butter with luscious chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Use gluten-free graham crackers for a gluten-free crust.
  • 1/2 cup Butter, melted Replace with dairy-free butter for lactose-free.
For the Filling
  • 1 cup Creamy Peanut Butter Natural nut butter may alter texture and taste.
  • 1/2 cup Powdered Sugar Regular sugar can be used if powdered is unavailable.
  • 8 oz Cream Cheese, softened Substitute with dairy-free cream cheese for lactose-free option.
  • 1 cup Heavy Cream Can use dairy-free heavy cream in alternatives for lactose-free.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used for a richer taste.
  • 1/2 cup Heavy Cream, for ganache Swap for dairy-free alternative as needed.
  • 1 tsp Vanilla Extract Imitation vanilla can be used in place of pure.
  • 1 pinch Salt Essential for flavor enhancement.
For Garnish
  • Chocolate Chips for Garnish Optional, can substitute with sprinkles or omit.

Equipment

  • Muffin tin
  • mixing bowls
  • Electric mixer
  • spatula
  • Small saucepan

Method
 

Prepare the Crust
  1. In a medium mixing bowl, combine graham cracker crumbs with melted butter until well incorporated. Spoon the mixture into a muffin tin lined with cupcake liners, pressing it firmly down to create an even crust. Place the tin in the refrigerator for 30 minutes.
Make the Filling
  1. In a large bowl, beat together the softened cream cheese and creamy peanut butter until smooth. Gradually mix in the powdered sugar and vanilla extract.
Whip the Cream
  1. In a separate chilled mixing bowl, whip the heavy cream until stiff peaks form. Gently fold this light and airy cream into the peanut butter mixture.
Fill the Crusts
  1. Spoon the peanut butter filling into each chilled crust, smoothing the tops with an offset spatula. Set the muffin tin back in the refrigerator.
Prepare the Ganache
  1. In a small saucepan, heat 1/2 cup of heavy cream until it just starts to simmer. Remove from heat and stir in the semi-sweet chocolate chips.
Top with Ganache
  1. Carefully pour the ganache over the peanut butter filling, spreading evenly. Allow to set slightly before refrigerating.
Chill and Serve
  1. Refrigerate for at least 2 hours until completely set. Garnish with extra chocolate chips before serving.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is fully softened to avoid lumps. Be cautious not to over whip the heavy cream. Allow pies to chill adequately before serving. Press the crust firmly into the tin for strong bases. Get creative with garnishes like nuts or fresh berries.

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