If you’re craving a sweet and indulgent treat that combines the rich, creamy flavor of peanut butter with the smooth decadence of chocolate, these Mini Chocolate Peanut Butter Pies are the answer! Picture a buttery, crunchy crust filled with a velvety peanut butter filling, topped with a luscious layer of chocolate ganache. Bite-sized and oh-so-satisfying, these mini pies are the perfect dessert for any occasion.
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These little treats are not only a hit with chocolate and peanut butter lovers, but they’re also incredibly easy to make. Trust me, you’ll want to make a double batch—these pies disappear fast! Ready to dig in? Let’s get started!
Why You’ll Love This Recipe
- Perfect Pairing: Peanut butter and chocolate together is a classic combination that never goes out of style.
- Mini Size: They’re perfectly portioned, so you can have a sweet bite without going overboard.
- No-Bake Delight: No oven required for this recipe! It’s simple, quick, and comes together with minimal effort.
- Crowd-Pleasing: These mini pies are sure to impress your friends and family—they’ll be asking for the recipe!
- Easy to Customize: Want to add a drizzle of caramel or sprinkle some crushed nuts on top? Go ahead and make these pies your own.
Ingredients in Mini Chocolate Peanut Butter Pies
Here’s what you’ll need to create these irresistible mini pies:
- Graham Cracker Crumbs: The base of the crust—crumbly, buttery, and perfectly sweet.
- Butter: Adds richness to the crust and helps it come together.
- Peanut Butter: The star of the filling, giving it that irresistible creamy texture and nutty flavor.
- Powdered Sugar: Sweetens the peanut butter filling to perfection.
- Cream Cheese: Makes the filling extra smooth and creamy.
- Heavy Cream: For the rich and silky chocolate ganache topping.
- Chocolate Chips: The base of the chocolate ganache—rich and melty.
- Vanilla Extract: Adds a little extra depth of flavor to the peanut butter filling.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Let’s walk through these steps and get you enjoying these mini pies in no time!
- Prepare the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and a little sugar. Press the mixture into the bottoms of a muffin tin (lined with paper liners) to form the crust. Use a spoon or your fingers to press it down evenly.
- Make the Peanut Butter Filling: In a mixing bowl, beat the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy. If it’s too thick, add a splash of milk to get it to a spreadable consistency.
- Assemble the Pies: Spoon the peanut butter mixture onto the prepared crusts and smooth it out into an even layer. Refrigerate the pies while you prepare the ganache.
- Make the Chocolate Ganache: In a saucepan, heat the heavy cream until it’s hot but not boiling. Pour it over the chocolate chips and stir until smooth and melted. Let the ganache cool slightly.
- Top the Pies: Spoon the chocolate ganache over the peanut butter filling, spreading it out evenly. Refrigerate the pies for at least 2 hours, or until the ganache is firm.
- Serve and Enjoy: Once the pies are set, remove them from the muffin tin and serve chilled. Enjoy every creamy, chocolatey bite!
How to Serve Mini Chocolate Peanut Butter Pies
These mini pies are a treat on their own, but here are some fun ways to elevate them:
- Garnish with Whipped Cream: Add a dollop of whipped cream on top for an extra creamy touch.
- Add Crushed Peanuts: Sprinkle crushed peanuts on top for a crunchy contrast to the smooth filling.
- Pair with a Cup of Coffee or Milk: These pies are the perfect pairing with your favorite drink. A cup of coffee or a glass of cold milk will complement them beautifully.
- Serve on a Dessert Platter: Arrange these mini pies on a platter with other bite-sized treats for a beautiful dessert spread.
Additional Tips
- Make Ahead: These mini pies can be made a day in advance and stored in the fridge. Just be sure to cover them to keep them fresh.
- Substitute the Crust: If you want to switch up the crust, use crushed Oreos or even chocolate cookie crumbs for a different twist.
- Customize the Topping: Feel free to add a sprinkle of sea salt, mini chocolate chips, or even a drizzle of caramel over the ganache for extra flavor.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 4 days.
FAQ Section
Q1: Can I use crunchy peanut butter?
A1: Yes! Crunchy peanut butter will add a bit more texture to the filling, which can be a fun twist.
Q2: How long do these pies need to chill?
A2: These pies should chill for at least 2 hours, but for best results, refrigerate them overnight.
Q3: Can I make these without cream cheese?
A3: Yes! You can leave out the cream cheese and use more peanut butter or add a little whipped cream to get a creamy filling.
Q4: Can I use milk chocolate chips for the ganache?
A4: Absolutely! Milk chocolate chips will give you a sweeter, creamier ganache, but you can use dark chocolate for a more intense flavor.
Q5: Can I freeze these pies?
A5: Yes! These mini pies freeze well for up to a month. Just wrap them tightly in plastic wrap and store in an airtight container.
Q6: Can I make the crust gluten-free?
A6: Yes! Use gluten-free graham cracker crumbs or a different gluten-free cookie for the crust.
Q7: Can I make a full-sized pie instead of mini pies?
A7: Sure! Just adjust the crust and filling amounts to fit a standard pie dish and bake as directed for your crust.
Q8: Can I add a layer of caramel?
A8: Absolutely! A layer of caramel between the peanut butter and chocolate ganache would be a delicious addition.
Q9: How do I get the ganache smooth?
A9: Stir the ganache well until it’s completely smooth, and let it cool slightly before spreading over the peanut butter.
Q10: Can I use a store-bought crust?
A10: Yes! If you’re short on time, a pre-made graham cracker crust will work perfectly for this recipe.
These Mini Chocolate Peanut Butter Pies are sure to become your new favorite dessert. With their creamy peanut butter filling, rich chocolate ganache, and buttery crust, they’re irresistible and perfect for any occasion. Enjoy!
Print
Mini Chocolate Peanut Butter Pies
- Prep Time: 30 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These Mini Chocolate Peanut Butter Pies are a delightful combination of creamy peanut butter filling and rich chocolate ganache, all nestled in a buttery graham cracker crust. Perfect for parties or as a sweet treat, these individual pies offer a satisfying balance of sweet and salty flavors.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup toffee bits (optional)
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and toffee bits (if using). Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 12-cup muffin tin lined with paper liners, creating a compact crust.
- Bake at 375°F (190°C) for 5 minutes to set the crust. Remove from the oven and let it cool completely.
- Prepare the Filling:
- In a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until well combined.
- Assemble the Pies:
- Spoon the peanut butter filling evenly over the cooled crusts, smoothing the tops with a spatula.
- Place the muffin tin in the freezer for at least 1 hour to allow the filling to set.
- Prepare the Chocolate Ganache:
- In a heatproof bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth.
- Allow the ganache to cool slightly before using.
- Finish the Pies:
- Once the pies are set, spoon a small amount of chocolate ganache over each pie, spreading it evenly to cover the top.
- Return the pies to the freezer for an additional 30 minutes to set the ganache.
- Before serving, let the pies sit at room temperature for a few minutes to soften slightly.
Notes
- For a richer flavor, consider adding a pinch of salt to the peanut butter filling.
- These pies can be stored in an airtight container in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 mini pie
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg