ADVERTISEMENT
Here’s a recipe for Mini Chocolate Peanut Butter Pies that’s the perfect combination of creamy peanut butter and rich chocolate. These mini pies are easy to make and are sure to satisfy any sweet tooth!
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- A pinch of salt
For the peanut butter filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- A pinch of salt
For the chocolate topping:
- 1/2 cup heavy cream
- 4 ounces semisweet or milk chocolate, chopped (or chocolate chips)
Instructions:
1. Make the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Divide the crumb mixture evenly between 6 muffin tin cups (or use a mini tart pan if you have one). Press the mixture firmly into the bottom of each cup to form a crust.
- Bake in the preheated oven for 5-7 minutes, or until the crust is golden and firm. Remove from the oven and let it cool completely while you prepare the filling.
2. Make the peanut butter filling:
- In a large bowl, beat the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the mixture is fluffy and fully combined.
- Spoon the peanut butter filling evenly onto the cooled crusts in each muffin cup. Use the back of a spoon or a small spatula to smooth the top of each pie.
- Refrigerate the pies for at least 1 hour to allow the filling to firm up.
3. Make the chocolate topping:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
- Remove from heat and add the chopped chocolate or chocolate chips. Let it sit for 2-3 minutes to soften, then whisk until the chocolate is completely melted and smooth.
- Let the chocolate mixture cool for a few minutes before spooning it over the chilled peanut butter filling, spreading it into an even layer.
4. Chill and serve:
- Return the pies to the refrigerator and let them chill for at least 30 minutes, or until the chocolate topping is set.
- Once set, remove from the refrigerator and garnish with a sprinkle of crushed peanuts or a drizzle of peanut butter for extra flair, if desired.
5. Enjoy:
- Serve chilled and enjoy the delicious combination of creamy peanut butter and rich chocolate in these mini pies!
These Mini Chocolate Peanut Butter Pies are the perfect balance of sweet and salty, with a crunchy graham cracker crust, creamy peanut butter filling, and a smooth chocolate topping. They’re an easy, no-bake treat that’s sure to be a hit!
ADVERTISEMENT