Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Mini Chocolate Peanut Butter Pies Recipe

Irresistible Mini Chocolate Peanut Butter Pies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 31 reviews

  • Total Time: 20 minutes
  • Yield: 13 1x

Description

Delectable mini chocolate peanut butter pies deliver a perfect balance of rich chocolate and creamy peanut butter in bite-sized treats. Guests will savor these indulgent desserts that combine smooth textures with intense flavors.


Ingredients

Scale
  • 1 cup (240 ml) creamy peanut butter
  • 8 oz (225 g) cream cheese
  • 1 ½ cups (375 ml) chocolate cookie crumbs
  • ½ cup (120 ml) semi-sweet chocolate chips
  • 1 cup (240 ml) powdered sugar
  • 4 tbsps (60 ml) unsalted butter
  • ¼ cup (60 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (240 ml) whipped topping
  • Mini chocolate chips
  • Crushed peanuts
  • Whipped cream

Instructions

  1. Crust Preparation: Crush chocolate cookies into fine crumbs and mix with melted butter, creating a uniform base mixture that will hold its shape when pressed.
  2. Crust Molding: Press the crumb mixture firmly into mini muffin tin cavities, ensuring even distribution and smooth, compact edges.
  3. Crust Chilling: Refrigerate the prepared crusts for 20 minutes to solidify their structure and enhance stability.
  4. Filling Blending: Combine cream cheese and peanut butter, whipping until achieving a smooth, lump-free consistency with a silky texture.
  5. Flavor Integration: Blend powdered sugar and vanilla extract into the peanut butter mixture, stirring until completely smooth and well-incorporated.
  6. Filling Lightening: Gently fold whipped topping into the peanut butter mixture, creating a light, airy filling with consistent texture and volume.
  7. Filling Application: Pipe or spoon the peanut butter filling evenly across the chilled crusts, ensuring uniform coverage and clean edges.
  8. Chocolate Topping: Melt chocolate chips with heavy cream in short microwave intervals, stirring carefully to create a glossy, smooth ganache.
  9. Final Decoration: Once ganache has slightly cooled, drizzle or spread over the peanut butter filling, optionally garnishing with crushed peanuts or mini chocolate chips.
  10. Setting and Serving: Refrigerate the assembled mini pies for at least one hour to allow complete setting, then carefully remove from the muffin tin and serve chilled for optimal flavor and presentation.

Notes

  • Crumb Consistency Control: Ensure cookie crumbs are finely ground and evenly mixed with butter to prevent crumbly or loose crusts that might fall apart.
  • Prevent Filling Separation: Bring cream cheese to room temperature before mixing to achieve a smoother, lump-free peanut butter filling and ensure proper incorporation.
  • Ganache Temperature Technique: Let chocolate ganache cool slightly before drizzling to maintain the right viscosity and prevent running off the pie surface.
  • Chilling Strategy: Refrigerate pies for at least an hour to allow flavors to meld and achieve a firm, sliceable texture that holds its shape when served.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Desserts, Snacks
  • Method: None
  • Cuisine: American

Nutrition

  • Serving Size: 13
  • Calories: 335
  • Sugar: 21 g
  • Sodium: 205 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 20 mg