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Homemade Mini Chocolate Peanut Butter Pies photo

Mini Chocolate Peanut Butter Pies

These Mini Chocolate Peanut Butter Pies are a rich, creamy delight! Perfectly portioned and irresistible, they're sure to be the star of any gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 5 sheets Graham cracker whole
  • 3 tablespoons Unsalted butter melted
  • 1 tablespoon Brown sugar
  • 2 tablespoons Toffee bits
For the Filling:
  • 1 cup Heavy cream
  • 6 oz. Cream cheese at room temperature
  • 1 cup Smooth peanut butter
  • 1 cup Confectioners sugar
  • 1/2 cup Toffee bits
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
For the Ganache:
  • 4 oz. Quality semisweet chocolate chopped
  • 1/2 cup Heavy cream for ganache
For Topping:
  • 1/4 cup Chopped salted peanuts
  • 1 1/2 tablespoons Smooth peanut butter for drizzling
  • Mini chocolate chips (optional)
  • Chopped peanut butter cups (optional)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Pie dish or muffin tin
  • Spatula

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). Crush the graham cracker sheets into fine crumbs. Add melted butter, brown sugar, and toffee bits. Mix well.
  2. Step 2: Form the Crust - Press the graham cracker mixture into the bottom and sides of your pie dish or muffin tin. Bake for 8-10 minutes until lightly golden. Cool completely.
  3. Step 3: Make the Peanut Butter Filling - Beat the heavy cream until soft peaks form. In another bowl, beat cream cheese until smooth. Add peanut butter, confectioners sugar, toffee bits, vanilla extract, and salt. Mix until creamy. Fold in the whipped cream gently.
  4. Step 4: Fill the Crusts - Spoon the peanut butter mixture into the cooled crusts. Smooth the tops and refrigerate for at least 2 hours to set.
  5. Step 5: Prepare the Chocolate Ganache - Heat 1/2 cup heavy cream until it simmers. Remove from heat, add chopped chocolate, let sit for a minute, then stir until smooth.
  6. Step 6: Top the Pies - Pour ganache over the chilled filling, spread evenly. Sprinkle with chopped peanuts, drizzle with peanut butter or sprinkle with optional toppings.
  7. Step 7: Chill and Serve - Return the mini pies to the refrigerator for another hour. Slice into mini portions and serve chilled.

Notes

  • Make sure the crust cools completely before adding the filling to maintain texture.
  • Use room temperature cream cheese for easier mixing.
  • Fold whipped cream gently into the peanut butter mixture to keep it light.
  • Allow sufficient chill time after adding ganache for best results.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.