If you’re a fan of the irresistible combination of chocolate and peanut butter, then these Mini Chocolate Peanut Butter Pies are going to be your new favorite treat. Decadent, creamy, and perfectly portioned, these pies are as delightful to look at as they are to eat. Whether you’re hosting a gathering or simply treating yourself, these mini pies are sure to impress.
Ingredients You’ll Need:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for chocolate ganache)
- 1 tsp vanilla extract
- Pinch of salt
- Chocolate chips for garnish
Step-by-Step Directions:
- Prepare the Crust:
- In a medium-sized bowl, combine the graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated and moistened.
- Press the crumb mixture into the bottoms and sides of a muffin tin lined with cupcake liners. This will form the crust of your mini pies.
- Place the muffin tin in the refrigerator for 30 minutes to allow the crusts to set.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is smooth and well-blended.
- Add the powdered sugar and vanilla extract to the peanut butter mixture and continue to mix until everything is fully combined.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form. This means the cream should hold its shape and not fall back into the bowl when the beater is lifted.
- Gently fold the whipped cream into the peanut butter mixture, taking care not to deflate the cream. This will create a light and airy filling.
- Assemble the Pies:
- Remove the chilled crusts from the refrigerator and spoon the peanut butter filling into each one. Use a spatula to smooth the tops for a neat finish.
- Make the Chocolate Ganache:
- In a small saucepan, heat the 1/2 cup of heavy cream until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips.
- Stir the mixture until the chocolate is fully melted and smooth, forming a rich ganache.
- Pour the chocolate ganache over the peanut butter filling in each pie, spreading it evenly to cover the tops.
- Chill and Serve:
- Refrigerate the mini pies for at least 2 hours or until they are fully set.
- Before serving, garnish each pie with a sprinkle of chocolate chips for an extra touch of indulgence.
Time & Nutrition:
- Prep Time: 20 minutes
- Cooking Time: 5 minutes
- Total Time: 2 hours 25 minutes (including chilling time)
- Calories: 350 kcal per serving
- Servings: Makes 12 mini pies
Helpful Tips:
- Add Some Crunch: For an extra layer of texture, consider adding chopped nuts, such as peanuts or pecans, on top of the ganache before chilling.
- Smooth Filling: To achieve the creamiest filling, make sure your cream cheese is fully softened before mixing. This prevents lumps and ensures a smooth, velvety texture.
These Mini Chocolate Peanut Butter Pies are a dream come true for anyone who loves rich, decadent desserts. The combination of creamy peanut butter, smooth chocolate ganache, and a buttery graham cracker crust makes for a dessert that’s simply irresistible.