MINI CHOCOLATE PEANUT BUTTER PIES

These Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling,

and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings. They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!

CHOCOLATE PEANUT BUTTER PIE RECIPE

These adorably delicious mini Chocolate Peanut Butter Pies are “the best” in my book because:

They are mini Chocolate Peanut Butter Pies which means you get the perfect ratio of crust to filling.
Mini means they are easy to transport, serve and eat – not to mention they are so cute!
They boast a buttery graham cracker crust that’s not just graham crackers and butter but toffee bits for a Toffee Graham Cracker Crust. Perfection.
This Chocolate Peanut Butter Pie recipe is almost no bake. You bake the mini crusts for about five minutes and that’s it for the oven! Baking helps the crust bind together so it doesn’t crumble all over when you bite into the mini pies because you don’t want to miss a crumb of this crust.
The Toffee Graham Cracker crusts are delish but not overpowering – the perfect compliment to the peanut butter filling.

CHOCOLATE PEANUT BUTTER PIE INGREDIENTS :
graham crackers: you will need 5 whole sheets
butter: please use unsalted butter so we can control the salt
brown sugar: may sub granulated if that’s all you have
toffee bits: I use Heath Bits‘O Brickle Toffee bits located in the baking section by the chocolate chips. You can omit them if you can’t find them but they add a wonderfully sweet taste to both the pie and crust.
heavy cream: you cannot substitute milk or it will not whip up fluffy
cream cheese: use room temperature cream cheese so it is easy to mix
smooth peanut butter: I recommend spoonable peanut butter such as Jif or Skippy as opposed to natural peanut butter that can taste gritty.
confectioners’ sugar: please don’t substitute granulated or brown sugar
vanilla extract: quality exact for the best flavor!
chocolate: use semi-sweet QUALITY chocolate bars such as Bakers or better yet, Ghirardelli if you can get your hands on them. You may substitute chocolate chips but ONLY use Guittard or Ghirardelli. Other chocolate brands have too many additives and will not melt nicely.

Cutting into no bake Chocolate Peanut Butter Pie with graham cracker crust with a fork on a white plate

HOW TO SERVE CHOCOLATE PEANUT BUTTER PIE
Once ready to devour, serve Chocolate Peanut Butter Pies immediately as they tend to soften quickly. But don’t worry, they will get consumed even quicker because these mini pies are lusciously rich, and peanut butter creamy creamy crowned with silky chocolate are too much to resist.

So please make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate lover, peanut butter lovers dream. Go, Be a dream maker.

no bake Chocolate Peanut Butter Pie with a slice gone showing inside of pie

DO I NEED TO THAW MY MINI PIES?
No, please don’t! The Chocolate Peanut Butter Pies will soften quickly on their own and will not taste “frozen.” They can go straight from the freezer to your dessert plate. They are best if allowed to sit for about 10 minutes and then consumed.

CAN I REFRIGERATE MY MINI PIES?
No, Chocolate Peanut Butter Pies need to kept in the freezer until ready to serve. They do soften quickly, so if you need to transport them, then place them back in the freezer again to firm up before servings.

HOW LONG WILL CHOCOLATE PEANUT BUTTER PIE LAST?
A day in our house! If you have leftover Chocolate Peanut Butter Pies, cover and store them in an airtight container for up to 7 days in the freezer.

up close bite of no bake chocolate peanut butter pie with graham cracker crust

ALMOST NO BAKE MINI CHOCOLATE PEANUT BUTTER PIES :
Chocolate Peanut Butter Pie made even more drool worthy with perfect proportions in individual mini pie form! These Mini Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings. They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!

INGREDIENTS
GRAHAM CRACKER TOFFEE CRUST
5 whole graham cracker sheets
3 tablespoons unsalted butter, melted
1 tablespoon brown sugar
2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)

PEANUT BUTTER PIE FILLING
1 cup heavy cream
6 oz. cream cheese, room temperature
1 cup smooth peanut butter
1 cup confectioners’ sugar
1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
2 teaspoons vanilla extract
1/4 teaspoon salt

CHOCOLATE GANACHE
4 oz. quality semisweet chocolate, chopped
1/2 cup heavy cream

GARNISH
1/4 cup chopped salted peanuts
1 1/2 tablespoons smooth peanut butter
mini chocolate chips (optional)
chopped peanut butter cups (optional)

Spooning Chocolate Ganache over Chocolate Peanut Butter Pie

INSTRUCTIONS :

Preheat oven to 350F. Line a 12 count regular size muffin tin with muffin/cupcake liners.
Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.
Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners’ sugar, toffee bits, vanilla, and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.
Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.

Meanwhile, prepare Chocolate Ganache by microwaving heavy cream for approximately 90 seconds until hot but not boiling. Add chocolate and let sit one minute then whisk vigorously until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon (its okay if some spreads over the edges).
To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days. (See Notes)
When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners.

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