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
Units
Scale
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