Mini Chocolate Peanut Butter Pies are the ultimate no-bake treat. Perfectly portioned for individual servings, these pies combine a silky peanut butter filling with a crunchy chocolate crust and a drizzle of melted chocolate on top. Whether for a party or a sweet snack at home, these pies will satisfy every chocolate and peanut butter craving!
Ingredients
For the Chocolate Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreos, finely crushed)
- 5 tbsp unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
- 1/4 cup melted chocolate (milk or dark)
- Crushed peanuts or mini chocolate chips (optional)
Equipment
- 12-count muffin tin or mini pie pans
- Paper or silicone liners
- Mixing bowls
- Electric mixer
- Spatula
Instructions
1. Prepare the Crust:
- Line a muffin tin with paper or silicone liners.
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the texture resembles wet sand.
- Divide the crust mixture evenly among the liners, pressing it down firmly to create the base. Place the tin in the freezer to set while preparing the filling.
2. Make the Peanut Butter Filling:
- In a large mixing bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated, creating a light and fluffy filling.
3. Assemble the Mini Pies:
- Remove the muffin tin from the freezer. Spoon the peanut butter filling over the crusts, smoothing the tops with a spatula.
- Refrigerate the pies for at least 2 hours, or until firm.
4. Add the Topping:
- Once the pies are chilled and set, drizzle melted chocolate over the tops and sprinkle with crushed peanuts or mini chocolate chips, if desired.
5. Serve:
- Carefully remove the pies from the liners and serve chilled.
Tips
- For a gluten-free option, use gluten-free chocolate cookies for the crust.
- Swap creamy peanut butter for crunchy if you prefer added texture.
- Store the pies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
These Mini Chocolate Peanut Butter Pies are a delightful fusion of rich chocolate and creamy peanut butter in an easy-to-make, no-bake dessert. Perfect for entertaining or satisfying your sweet tooth, they’re sure to become a family favorite. Whip up a batch today and enjoy these irresistible treats!
Mini Chocolate Peanut Butter Pies - Irresistibly Easy Dessert Recipe
Indulge in these Mini Chocolate Peanut Butter Pies! With a creamy peanut butter filling, rich chocolate crust, and no baking required, they’re the perfect easy dessert for any occasion.
Equipment
- 12-count muffin tin or mini pie pans
- Paper or silicone liners
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
- For the Chocolate Crust:
- 1 1/2 cups chocolate cookie crumbs e.g., Oreos, finely crushed
- 5 tbsp unsalted butter melted
- For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
- For the Topping:
- 1/4 cup melted chocolate milk or dark
- Crushed peanuts or mini chocolate chips optional
Instructions
- Prepare the Crust:
- Line a muffin tin with paper or silicone liners.
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the texture resembles wet sand.
- Divide the crust mixture evenly among the liners, pressing it down firmly to create the base. Place the tin in the freezer to set while preparing the filling.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated, creating a light and fluffy filling.
- Assemble the Mini Pies:
- Remove the muffin tin from the freezer. Spoon the peanut butter filling over the crusts, smoothing the tops with a spatula.
- Refrigerate the pies for at least 2 hours, or until firm.
- Add the Topping:
- Once the pies are chilled and set, drizzle melted chocolate over the tops and sprinkle with crushed peanuts or mini chocolate chips, if desired.
- Serve:
- Carefully remove the pies from the liners and serve chilled.
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