These Irresistible Mini Chocolate Peanut Butter Pies are a perfect blend of creamy peanut butter and rich chocolate in a bite-sized treat. With a crunchy graham cracker crust and a velvety filling, these pies are topped with a smooth chocolate ganache and a sprinkle of crushed peanuts, making them an ultimate indulgence for any chocolate and peanut butter lover. Whether you’re hosting a party or treating yourself, these mini pies are sure to impress with their decadent flavors and charming presentation.
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream
- For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tbsp unsalted butter
- For Garnish:
- Crushed peanuts or mini peanut butter cups (optional)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated and crumbly.
- Spoon about 1 tablespoon of the crust mixture into the bottom of each mini tart tin or muffin pan. Use the back of a spoon to press it down firmly to form a crust.
- Bake for 8-10 minutes until golden and slightly firm. Let the crusts cool completely on a wire rack.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat together the peanut butter and cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture.
- Spoon the peanut butter filling into each cooled mini crust, filling each about ¾ of the way full. Smooth the tops with a spatula.
- Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
- Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.
- Stir in the butter until fully combined and glossy.
- Assemble the Pies:
- Carefully spoon the chocolate ganache over the peanut butter filling, smoothing it out with a spatula to cover the top evenly.
- Optional: Top with crushed peanuts or mini peanut butter cups for an extra burst of flavor and texture.
- Chill and Serve:
- Refrigerate the mini pies for at least 2 hours, or until the ganache is set and the pies are firm.
- Once ready, gently remove the pies from the muffin pan and place them on a serving platter.
- Serve chilled and enjoy the perfect balance of chocolate and peanut butter!