Easy Chocolate Peanut Butter Mini-Pie Recipe
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Servings: 12
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)
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)
Directions:
Preheat oven to 350°F. Line a 12-count regular-size muffin tin with muffin/cupcake liners.
Add Graham Cracker Crust ingredients to the food processor and blend to a fine crumble. Divide the 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 a 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 the 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 (it’s 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 or without the cupcake liners.
Notes:
When to Garnish: You can garnish your Chocolate Peanut Butter Pies either after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) or freeze the pies after the ganache, then garnish and freeze again. I don’t recommend garnishing right before serving because you will want the pies to firm up again after sitting at room temperature while you garnish.
It is also optional if you garnish with or without the wrappers. I like to keep the wrappers on for the ganache so it doesn’t spill over the sides and then remove the wrappers, place the pies on a baking sheet, and proceed to garnish, then freeze. There really isn’t a right or wrong, though, just as long as you freeze the pies after you garnish.
DO I HAVE TO USE MUFFIN WRAPPERS?
It is also optional if you garnish with or without the wrappers. I like to keep the wrappers on for the ganache so it doesn’t spill over the sides and then remove the wrappers, place the pies on a baking sheet, and proceed to garnish, then freeze. There really isn’t a right or wrong, though, just as long as you freeze the Chocolate Peanut Butter Pies after you garnish.
Can I make Chocolate Peanut Butter Pies ahead of time?
Absolutely! You can make your mini Chocolate Peanut Butter Pies completely ahead of time and store them in a freezer for up to 7 days. If serving the company, however, I recommend only preparing part of the recipe ahead of time because the peanuts will soften slightly when frozen.
I recommend making the recipe up through Step 4 (putting the peanut butter filling in each cup) and freezing for several hours or for up to 7 days. When you’re ready to put this dessert on your menu, start at Step 5, making the chocolate ganache, and follow through to the end of the recipe.
CAN I GARNISH PIES RIGHT BEFORE SERVING?
I don’t recommend garnishing the Chocolate Peanut Butter Pies right before serving because the pies will soften too much – they need to be served straight from the freezer. Instead, garnish pies after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature), and then placethem in the freezer.
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.
Peanut Butter Chocolate Pie storage
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.
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 be 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 serving.
Recipe courtesy of Carlsbad Cravings.com
