Delicious Mini Chocolate Peanut Butter Pies
These bite-sized pies are a perfect fusion of rich chocolate and creamy peanut butter, making them an irresistible treat for dessert lovers.
Equipment
- Mixing Bowl
- Muffin Tin
- Hand Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs For the crust base.
- 0.5 cup Unsalted butter Melted, to bind the crumbs.
Filling Ingredients
- 0.5 cup Powdered sugar For sweetness in the filling.
- 1 cup Creamy peanut butter The main flavor component.
- 1 cup Heavy cream Whipped for lightness in the filling.
- 1 cup Semi-sweet chocolate chips For topping.
- 1 teaspoon Vanilla extract Enhances the flavor.
- 1 pinch Salt Balances sweetness.
Instructions
- Preheat your oven to 350°F (175°C) if baking the crust.
- In a medium mixing bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom and sides of a muffin tin to form the crust.
- Bake the crust for 8-10 minutes until golden brown. Allow to cool.
- In a large bowl, mix peanut butter, powdered sugar, and salt until smooth.
- Whip the heavy cream until soft peaks form, then fold into the peanut butter mixture.
- Spoon or pipe the filling into the cooled crusts.
- Melt chocolate chips and drizzle over the filled pies.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with whipped cream or crushed peanuts if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.