Delicious mini pies with a graham cracker crust, creamy peanut butter filling, and a rich chocolate ganache topping.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
Ensure the cream cheese is softened to avoid lumps in the filling.
For a smoother ganache, make sure the chocolate chips are completely melted before pouring.
What is the best way to store mini chocolate peanut butter pies?
To store your mini chocolate peanut butter pies, keep them in an airtight container in the refrigerator. They can last up to 5 days. If you want to make them ahead of time, you can prepare the crust and filling separately and assemble them just before serving.
Can I make substitutions for the ingredients in the mini chocolate peanut butter pies?
Yes, you can make several substitutions! For a gluten-free option, use gluten-free graham cracker crumbs. If you're looking for a dairy-free version, try using coconut cream instead of heavy cream and a dairy-free cream cheese alternative. You can also use natural peanut butter if you prefer a less sweet filling.
How do I ensure the chocolate ganache sets properly on my mini pies?
To ensure your chocolate ganache sets properly, make sure to heat the heavy cream until it's just simmering, then remove it from the heat before adding the chocolate chips. Stir until completely melted and smooth. Allow the ganache to cool slightly before pouring it over the peanut butter filling to avoid melting it.
What can I serve with mini chocolate peanut butter pies for a dessert platter?
Mini chocolate peanut butter pies pair wonderfully with fresh berries, such as strawberries or raspberries, which add a nice tartness. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
How long do I need to refrigerate the mini chocolate peanut butter pies before serving?
You should refrigerate the mini chocolate peanut butter pies for at least 2 hours, or until they are fully set. This allows the filling to firm up and the flavors to meld together, ensuring a delicious dessert experience.
