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.