These Mini Chocolate Peanut Butter Pies are bite-sized delights that pack a big flavor punch. With a buttery graham cracker crust, a luscious peanut butter filling, and a decadent chocolate ganache topping, these mini pies are both indulgent and adorable. They’re perfect for parties, gatherings, or just a special treat for yourself. These little pies are sure to become a favorite in your dessert repertoire!
Resume of the recipe: These Mini Chocolate Peanut Butter Pies combine the best of both worlds: a rich and creamy peanut butter filling with a smooth and glossy chocolate ganache. Nestled in a crunchy graham cracker crust, each bite is a delightful blend of textures and flavors. Easy to make and even easier to enjoy, these mini pies are perfect for satisfying your sweet tooth.
Exciting Story: The first time I made these Mini Chocolate Peanut Butter Pies, it was for a neighborhood potluck. I wanted to bring something that would stand out and be a hit with both kids and adults. As I placed the mini pies on the dessert table, I watched as everyone’s eyes lit up. They were the first to disappear, and I received countless requests for the recipe. Now, these mini pies are my go-to for any occasion where I want to impress and delight.
Why These Mini Chocolate Peanut Butter Pies?
Selling Points:
- Perfectly Portioned: Mini size makes them ideal for parties and gatherings.
- Flavor Harmony: Combines the classic flavors of chocolate and peanut butter.
- Simple and Quick: Easy to prepare with no baking required.
Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 2 hours 25 minutes (including chilling time)
Kcal: 350 kcal | Servings: 12 servings
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup creamy peanut butter
1/2 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup heavy cream (for chocolate ganache)
1 tsp vanilla extract
Pinch of salt
Chocolate chips for garnish
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Directions:
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes.
In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
In a small saucepan, heat the 1/2 cup heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth.
Pour the chocolate ganache over the peanut butter filling, spreading evenly.
Refrigerate the pies for at least 2 hours, or until set. Garnish with additional chocolate chips before serving.