Irresistible Mini Chocolate Peanut Butter Pies recipe

Irresistible Mini Chocolate Peanut Butter Pies

by @nvestor3
Prep Time
Cook Time
Total Time

Delicious mini pies with a graham cracker crust, creamy peanut butter filling, and a rich chocolate ganache topping.


12 Servings
(1 serving = 1 mini pie)
  • 1 1/2cups
    graham cracker crumbs
  • 1/2cup
    butter, melted
  • 1cup
    creamy peanut butter
  • 1/2cup
    powdered sugar
  • 8oz
    cream cheese, softened
  • 1cup
    heavy cream
  • 1cup
    semi-sweet chocolate chips
  • 1/2cup
    heavy cream (for chocolate ganache)
  • 1tsp
    vanilla extract
  • 1pinch
  • Chocolate chips for garnish

How to make Irresistible Mini Chocolate Peanut Butter Pies

  1. 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.

  2. 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.

  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.

  4. Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.

  5. 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.

  6. Pour the chocolate ganache over the peanut butter filling, spreading evenly.

  7. Refrigerate the pies for at least 2 hours, or until set. Garnish with additional chocolate chips before serving.

Tips & Tricks

  1. Ensure the cream cheese is softened to avoid lumps in the filling.

  2. For a smoother ganache, make sure the chocolate chips are completely melted before pouring.

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