Mini Chocolate Peanut Butter Pies Recipe
These Mini Chocolate Peanut Butter Pies are the perfect indulgent treat, combining a rich chocolate crust with a creamy peanut butter filling, topped with luscious whipped cream and chocolate drizzle.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, without the filling)
- 4 tbsp unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/3 cup chocolate chips, melted
- Crushed peanuts (optional)
Instructions
1. Prepare the Crust:
- Mix the chocolate cookie crumbs and melted butter in a bowl until evenly coated.
- Press the mixture into the bottoms of mini pie tins or a muffin tray lined with cupcake liners. Press firmly to create a solid crust.
- Refrigerate for at least 30 minutes to set.
2. Make the Peanut Butter Filling:
- In a mixing bowl, beat the peanut butter, cream cheese, and powdered sugar until smooth.
- Gently fold in the whipped heavy cream until fully incorporated.
3. Assemble the Pies:
- Spoon the peanut butter mixture over the chilled crusts, filling each tin to the top. Smooth the surface with a spatula.
- Refrigerate for at least 2 hours or until the filling is firm.
4. Add the Topping:
- Whip the heavy cream and powdered sugar together until soft peaks form.
- Pipe or spoon the whipped cream over the chilled pies.
- Drizzle with melted chocolate and sprinkle crushed peanuts on top for an extra crunch.
5. Serve and Enjoy:
Carefully remove the pies from the tins or liners and serve chilled.
Tips for Success:
- Use room-temperature cream cheese to avoid lumps in the filling.
- Keep the pies refrigerated until serving to maintain the creamy texture.
- Substitute almond butter or Nutella for peanut butter for a fun twist.
Enjoy these mini pies as the perfect no-bake dessert for any occasion!