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Mini Chocolate Peanut Butter Pies

Who can resist the classic pairing of chocolate and peanut butter? These Mini Chocolate Peanut Butter Pies offer an indulgent bite-sized treat that combines velvety peanut butter filling, a rich chocolate ganache topping, and a buttery graham cracker crust. Perfect for special occasions or as a midweek pick-me-up, these mini pies will become a household favorite. Whether you’re a seasoned baker or a dessert enthusiast, this simple yet luxurious recipe promises to deliver big on flavor with minimal effort.

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Mini Chocolate Peanut Butter Pies

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Small but mighty in flavor—your sweet tooth won’t stand a chance against these indulgent treats! 😍🍴 #MiniDessertGoals #PBAndChocolateLove #PiePerfection

  • Total Time: 30 minutes

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup butter, melted

For the Filling

  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 1 cup heavy cream (whipped to stiff peaks)
  • Pinch of salt

For the Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

For Garnish (Optional)

  • Chocolate chips
  • Whipped cream
  • Peanut butter drizzle

Instructions

1. Prepare the Crust

  • Combine the graham cracker crumbs and melted butter in a medium-sized bowl
  • Mix until the texture resembles wet sand
  • Line a muffin tin with cupcake liners
  • Press the crumb mixture firmly into the bottoms and slightly up the sides of each liner to create a crust
  • Refrigerate the crusts for at least 30 minutes to allow them to set

2. Make the Peanut Butter Filling

  • Beat softened cream cheese and peanut butter in a large bowl until smooth and creamy
  • Add powdered sugar, vanilla extract, and a pinch of salt. Mix until fully incorporated
  • Whip the heavy cream in a separate bowl until stiff peaks form
  • Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling

3. Fill the Crusts

  • Spoon the peanut butter filling into the chilled crusts, filling them just below the rim
  • Smooth the tops with a spatula or the back of a spoon

4. Prepare the Chocolate Ganache

  • Heat heavy cream in a small saucepan over medium heat until it just begins to simmer
  • Remove from heat and add semi-sweet chocolate chips
  • Let sit for 2 minutes, then stir until the mixture is smooth and glossy

5. Top with Ganache

  • Spoon or pour ganache over the peanut butter filling, spreading it evenly across the tops of the pies

6. Chill and Serve

  • Refrigerate the mini pies for at least 2 hours, or until fully set
  • Garnish with chocolate chips, whipped cream, or a drizzle of peanut butter before serving

Notes

  • These mini pies are a symphony of contrasts
  • The buttery graham cracker crust provides a crumbly foundation
  • The creamy and slightly tangy peanut butter filling is light yet indulgent
  • The ganache offers a rich, velvety chocolate topping that ties everything together
  • Aromas of roasted peanuts and cocoa waft up, enhancing the experience
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup butter, melted

For the Filling

  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 1 cup heavy cream (whipped to stiff peaks)
  • Pinch of salt

For the Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

For Garnish (Optional)

  • Chocolate chips
  • Whipped cream
  • Peanut butter drizzle

Optional Substitutions

  • For a gluten-free crust: Use gluten-free graham crackers
  • For a dairy-free version: Substitute butter, cream cheese, and heavy cream with non-dairy alternatives

How to Make Mini Chocolate Peanut Butter Pies

1. Prepare the Crust

  • Combine the graham cracker crumbs and melted butter in a medium-sized bowl
  • Mix until the texture resembles wet sand
  • Line a muffin tin with cupcake liners
  • Press the crumb mixture firmly into the bottoms and slightly up the sides of each liner to create a crust
  • Refrigerate the crusts for at least 30 minutes to allow them to set

2. Make the Peanut Butter Filling

  • Beat softened cream cheese and peanut butter in a large bowl until smooth and creamy
  • Add powdered sugar, vanilla extract, and a pinch of salt. Mix until fully incorporated
  • Whip the heavy cream in a separate bowl until stiff peaks form
  • Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling

3. Fill the Crusts

  • Spoon the peanut butter filling into the chilled crusts, filling them just below the rim
  • Smooth the tops with a spatula or the back of a spoon

4. Prepare the Chocolate Ganache

  • Heat heavy cream in a small saucepan over medium heat until it just begins to simmer
  • Remove from heat and add semi-sweet chocolate chips
  • Let sit for 2 minutes, then stir until the mixture is smooth and glossy

5. Top with Ganache

  • Spoon or pour ganache over the peanut butter filling, spreading it evenly across the tops of the pies

6. Chill and Serve

  • Refrigerate the mini pies for at least 2 hours, or until fully set
  • Garnish with chocolate chips, whipped cream, or a drizzle of peanut butter before serving

The Flavors, Textures, and Aromas

  • These mini pies are a symphony of contrasts
  • The buttery graham cracker crust provides a crumbly foundation
  • The creamy and slightly tangy peanut butter filling is light yet indulgent
  • The ganache offers a rich, velvety chocolate topping that ties everything together
  • Aromas of roasted peanuts and cocoa waft up, enhancing the experience

Tips and Tricks

For Perfect Results

  • Ensure the cream cheese is softened for a smoother filling
  • Chill the crusts thoroughly before adding the filling to prevent crumbling
  • Use a gentle folding motion when incorporating whipped cream to maintain the lightness of the filling

Enhance the Flavor

  • Add a touch of sea salt to the ganache for a salted chocolate variation
  • Incorporate a teaspoon of espresso powder into the ganache for a deeper flavor

Equipment Tips

  • A stand mixer can save time when whipping the heavy cream
  • Use a piping bag for a neater ganache application

Serving Suggestions

  • Pair with a steaming cup of coffee or a glass of cold milk
  • Add a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious touch

Variations

  • Substitute peanut butter with almond butter, sunflower seed butter, or cookie butter for a nut-free option
  • Add a layer of cheesecake filling beneath the peanut butter layer for a hybrid dessert
  • Sprinkle crushed peanuts, edible gold flakes, or cocoa powder on top for an elegant presentation

FAQs

Can I use crunchy peanut butter instead of creamy?

  • Yes, though the filling will have a slightly textured bite

How long do these pies last in the fridge?

  • Store them in an airtight container for up to 5 days

Can these be frozen?

  • Yes, wrap each pie in plastic wrap, then store them in an airtight container in the freezer for up to 3 months
  • Thaw overnight in the refrigerator before serving

These Mini Chocolate Peanut Butter Pies are a testament to how simple ingredients can create a dessert that feels luxurious and indulgent. Their small size makes them perfect for sharing (or keeping all to yourself), and the rich combination of chocolate and peanut butter never fails to delight. Try this recipe today, and watch as they disappear in no time!

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