Delicious Mini Chocolate Peanut Butter Pies Recipe

If you’re looking for the ultimate bite-sized indulgence, these mini chocolate peanut butter pies are about to become your new obsession. With a rich chocolate shell, creamy peanut butter filling, and a touch of sweetness in every bite, they’re impossible to resist. Keep reading to discover how a few simple ingredients can create the perfect no-bake treat that everyone will crave.

Description

Mini chocolate peanut butter pies are the ultimate bite-sized indulgence. Imagine the rich creaminess of peanut butter whipped into a fluffy mousse tucked into a crunchy chocolate cookie crust, all topped with a glossy chocolate ganache that melts the moment it touches your tongue. Each mini pie is like a decadent little truffle transformed into a dessert that fits right in your palm. With every bite, you get the perfect balance of salty and sweet, creamy and crisp, dark and nutty.

These little beauties are perfect for any occasion. They look like they belong on a bakery display, but they’re secretly easy to make and even easier to devour. Whether you serve them at an elegant dinner party or a casual birthday get-together, they will steal the spotlight—and disappear fast.

Why You’ll Love This Recipe

What makes mini chocolate peanut butter pies special is how effortlessly flavorful and adaptable they are. You do not need to turn on the oven, which makes them perfect for warm days or last-minute baking-free gatherings. Plus, the individual serving size means no slicing, no fuss, and easy cleanup.

This recipe is also easily adjustable. Prefer dark chocolate over milk? Swap it. Want to use almond butter instead of peanut butter? Go for it. These pies offer a gourmet flavor profile with minimal effort, making them great for seasoned bakers and beginners alike.

Serving and Storage Tips

Store these mini pies in the refrigerator for up to five days, covered lightly with plastic wrap or in an airtight container. They are best served chilled but can be left out during a party for up to two hours.

To freeze, wrap each pie individually with plastic wrap, then place in a secure container or freezer bag. Freeze for up to two months. To serve, thaw overnight in the refrigerator. These pies are not ideal for reheating, as they are not baked, but they do hold up well for make-ahead prep if made one to two days in advance.

Ingredients

• 1 and 1 half cups crushed chocolate sandwich cookies
• 4 tablespoons unsalted butter melted
• 1 cup creamy peanut butter
• 6 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup semi sweet chocolate chips
• 1 half cup heavy whipping cream
• Chopped roasted peanuts for topping

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Mini muffin tin or silicone muffin mold
• Small offset spatula or spoon
• Microwave safe bowl
• Piping bag or zip-top bag

Instructions

1. Step 1: In a mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until the texture resembles wet sand. If it feels too dry, add another teaspoon of melted butter.
2. Step 2: Press about one tablespoon of the mixture into each cavity of a mini muffin tin or silicone mold. Use your fingers or the back of a spoon to press firmly and create a compact crust. Pop it into the fridge to chill while you prep the filling.
3. Step 3: In a large bowl, beat the softened cream cheese and peanut butter until smooth and completely blended. This creates a rich, velvety base that holds everything together.
4. Step 4: Gradually add powdered sugar and vanilla extract while mixing. The sugar sweetens and lightens the mixture—do not rush this step, as it helps prevent lumps.
5. Step 5: In another bowl, whip the heavy cream until stiff peaks form. Take your time—it should be fluffy and hold its shape. Gently fold it into the peanut butter mixture using a spatula until no streaks remain. This makes the filling lighter and mousse-like.
6. Step 6: Spoon the peanut butter filling into a piping bag or use a zip-top bag with the corner snipped off. Pipe the filling into each crust. Smooth the tops if needed. Return to the refrigerator for at least 2 hours to firm up.
7. Step 7: For the ganache, combine the chocolate chips and half cup of heavy cream in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until smooth. The texture should be pourable and glossy.
8. Step 8: Spoon about one teaspoon of ganache onto each chilled pie. Let it settle naturally—it creates a beautiful, shiny finish. Sprinkle chopped roasted peanuts on top for that salty crunch.
9. Step 9: Chill again for 15 minutes to let the ganache set fully, or serve immediately if you just cannot wait. I often sneak one at this stage—they taste divine even before fully chilled.

Nutrition per serving

Want to plan ahead? Make the crusts and filling the night before and chill overnight. Add ganache and toppings the next day for peak freshness and presentation.

FAQ

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