Description
These Decadent Mini Chocolate Peanut Butter Pies are a luscious blend of creamy peanut butter filling nestled in crisp chocolate graham cracker crusts, topped with a smooth chocolate ganache. Perfectly portioned as bite-sized treats, they are chilled to set for a rich, indulgent dessert that combines creamy, crunchy, and chocolaty textures in every mini pie.
Ingredients
Scale
For the Crust:
- 1 ½ cups (150g) crushed chocolate graham crackers or Oreos
- ¼ cup (56g) unsalted butter, melted
For the Peanut Butter Filling:
- 8 oz (226g) cream cheese, softened
- ¾ cup (190g) creamy peanut butter
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
For the Chocolate Ganache:
- ¾ cup (130g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Optional Toppings:
- Whipped cream
- Chopped peanuts
- Mini chocolate chips
- Peanut butter drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust Mixture: In a bowl, combine the crushed chocolate graham crackers or Oreos with the melted unsalted butter until the crumbs are evenly coated and mixture resembles wet sand.
- Form Mini Crusts: Divide about 1 to 2 tablespoons of the crust mixture into each muffin liner or mini tart pan, pressing firmly to create an even, compact base for the pies.
- Bake Crusts: Bake the crusts for 5 to 6 minutes until set. Remove from oven and allow them to cool completely to ensure they firm up properly.
- Prepare Peanut Butter Filling – Mix Cream Cheese and Peanut Butter: In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until the texture is smooth and well combined.
- Add Powdered Sugar and Vanilla: Incorporate the powdered sugar and vanilla extract into the cream cheese and peanut butter mixture, beating until the mixture is creamy and homogenous.
- Whip Heavy Cream: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, creating a light and airy texture.
- Fold Whipped Cream into Peanut Butter Mixture: Gently fold the whipped cream into the peanut butter mixture, careful not to deflate it, until the filling is fluffy and smooth.
- Fill the Crusts: Spoon or pipe the peanut butter filling over the cooled crusts, smoothing the tops evenly.
- Chill the Pies: Place the mini pies in the refrigerator and chill for at least 2 hours to allow the filling to set properly.
- Heat Heavy Cream for Ganache: Heat the heavy cream until steaming using either a microwave or stovetop method.
- Make Chocolate Ganache: Pour the hot cream over the semi-sweet chocolate chips, add the unsalted butter, and let the mixture sit for 1 minute.
- Whisk Ganache Smooth: Whisk the cream and chocolate mixture thoroughly until smooth and glossy.
- Top Filling with Ganache: Allow the ganache to cool slightly, then spoon it over the chilled peanut butter filling in each mini pie.
- Add Toppings: Garnish with optional toppings like whipped cream, chopped peanuts, mini chocolate chips, or a drizzle of peanut butter as desired.
- Refrigerate Until Serving: Keep the pies refrigerated until ready to serve to maintain their structure and freshness.
Notes
- Use chocolate graham crackers or Oreos depending on your preferred chocolate intensity in the crust.
- Ensure the cream cheese is fully softened for smooth mixing.
- Whip the heavy cream to stiff peaks for the best texture in the filling.
- Chilling the pies for at least 2 hours is essential for the filling to set properly.
- The ganache should be warm but not hot when poured to avoid melting the filling.
- For a crunchy texture, add chopped peanuts as topping just before serving.
- These mini pies can be stored in the refrigerator for up to 3 days.
