Here’s a simple and delicious mini chocolate peanut butter pie recipe that’s perfect for a sweet treat!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the peanut butter filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup whipped topping (like Cool Whip)
For the chocolate topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined.
- Press the mixture into the bottom of mini muffin tins or tartlet pans. You can use mini pie pans if you prefer.
- Bake the crust for 8-10 minutes, until lightly golden. Let it cool completely.
- Make the peanut butter filling:
- In a large mixing bowl, beat together the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until fully combined and fluffy.
- Assemble the pies:
- Spoon the peanut butter mixture into each cooled crust, filling them evenly. Smooth the top with a spatula.
- Place the mini pies in the fridge and chill for at least 2 hours, or until the filling is firm.
- Make the chocolate topping:
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and stir in the chocolate chips.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Top the pies:
- Spoon the chocolate mixture over the peanut butter filling, spreading it evenly.
- Chill the pies for an additional 1 hour to let the chocolate set.
- Serve:
- Once the pies are fully set, remove them from the fridge and serve chilled.
Enjoy these mini treats! You can garnish them with chopped peanuts, whipped cream, or a drizzle of extra chocolate if you like.