Here’s a rich and decadent recipe for Mini Chocolate Peanut Butter Pies—perfect individual desserts for parties or a sweet treat 🍫🥜🥧
Mini Chocolate Peanut Butter Pies
Ingredients (makes 6–8 mini pies)
For the crust:
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 3 tbsp unsalted butter, melted
For the peanut butter filling:
- ½ cup creamy peanut butter
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup whipped cream or whipped topping
For the chocolate topping:
- ½ cup semisweet chocolate chips
- 2 tsp butter or coconut oil
Instructions
- Prepare crusts
- Preheat oven to 350°F (175°C).
- Mix cookie crumbs and melted butter.
- Press mixture into the bottoms of 6–8 muffin tins or mini pie pans.
- Bake 5–7 minutes. Let cool completely.
- Make peanut butter filling
- In a bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in whipped cream until light and fluffy.
- Assemble pies
- Spoon peanut butter filling into cooled crusts, smoothing the tops.
- Chocolate topping
- Melt chocolate chips and butter together (microwave or double boiler) until smooth.
- Drizzle or spread melted chocolate over peanut butter filling.
- Chill & serve
- Refrigerate mini pies at least 1–2 hours until set.
- Optionally, garnish with chopped peanuts, chocolate shavings, or a dollop of whipped cream.
Tips & Variations
- No-bake version: Skip baking crusts; just press cookie crumbs into muffin tins and chill.
- Nut butter swap: Use almond butter or Nutella instead of peanut butter.
- Mini tart shells: Use pre-made mini tart shells to save time.
- Extra crunch: Sprinkle crushed pretzels or toffee bits on top of chocolate.
I can also give a super quick 10-minute microwave version that’s perfect for last-minute desserts.
