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Mini Chocolate Peanut Butter Pies

These Irresistible Mini Chocolate Peanut Butter Pies blend the rich flavors of chocolate and peanut butter into bite-sized bliss, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup chocolate cookie crumbs store-bought or homemade
  • 4 tablespoons unsalted butter melted
For the filling
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 cup whipped topping like Cool Whip
For the ganache
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 pinch salt for flavor

Method
 

Preparation
  1. In a mixing bowl, combine chocolate cookie crumbs with the melted butter. Mix until everything is coated and resembles wet sand.
  2. Press this mixture into the bottom and slightly up the sides of a 12-cup muffin tin. Set aside.
Filling
  1. In a large bowl, beat together the peanut butter and powdered sugar until combined.
  2. Fold in the whipped topping until creamy and well mixed.
Assemble
  1. Spoon the peanut butter filling into the cookie crusts, smoothing it out with a spatula.
  2. Chill in the fridge for at least one hour.
Chocolate Ganache
  1. Heat the heavy cream in a small saucepan until it starts to simmer, then pour it over the chocolate chips. Let sit for 5 minutes and stir until smooth.
  2. Drizzle or spoon the chocolate ganache over each pie.
Final Chilling
  1. Chill again in the fridge for another 30 minutes before serving.
Serve
  1. Gently peel away the silicone molds (or use a knife for a traditional tin) and serve.

Notes

For nut-free, substitute peanut butter with almond butter or sunflower seed butter. These pies can be stored in an airtight container in the fridge for up to a week.