Mini Chocolate Peanut Butter Pies are the ultimate indulgence for dessert lovers. With a creamy peanut butter filling, a rich chocolate topping, and a crunchy cookie crust, these individual-sized pies are a perfect combination of textures and flavors. They’re easy to make and perfect for sharing (or not!).
Why You’ll Love This Recipe
- No-Bake Delight: No need to turn on the oven; these pies come together effortlessly.
- Rich and Decadent: The creamy peanut butter and chocolate combination is irresistible.
- Perfectly Portioned: Individual servings make them ideal for parties, potlucks, or portion control.
- Customizable: Easy to tweak with your favorite toppings or add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate sandwich cookies (like Oreos), crushed
- Unsalted butter, melted
- Cream cheese, softened
- Peanut butter (creamy or chunky)
- Powdered sugar
- Heavy whipping cream
- Semi-sweet chocolate chips
- Vanilla extract
- Optional toppings: Whipped cream, chopped peanuts, or mini chocolate chips
Directions
- Make the Crust:
- Combine crushed chocolate sandwich cookies and melted butter in a bowl.
- Press the mixture into the bottom and sides of a muffin tin lined with paper liners.
- Chill in the refrigerator for 20-30 minutes to set.
- Prepare the Filling:
- Beat cream cheese and peanut butter in a large bowl until smooth and creamy.
- Gradually mix in powdered sugar and vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the peanut butter mixture.
- Assemble the Pies:
- Spoon the peanut butter filling into the prepared crusts, smoothing the tops with a spatula.
- Chill for at least 1 hour or until firm.
- Add the Chocolate Topping:
- Melt the chocolate chips with a splash of heavy cream in a microwave-safe bowl, stirring until smooth.
- Spread or drizzle the chocolate over the chilled pies.
- Decorate:
- Garnish with whipped cream, chopped peanuts, or mini chocolate chips, if desired.
- Chill and Serve:
- Refrigerate for an additional 30 minutes before serving. Enjoy cold!
Servings and Timing
- Servings: Makes 12 mini pies
- Prep Time: 20 minutes
- Chill Time: 1.5 hours
- Total Time: Approximately 2 hours
Variations
- Nut-Free Option: Use sunflower seed butter or cookie butter for a nut-free version.
- Gluten-Free Crust: Swap out the cookies for a gluten-free alternative.
- Different Toppings: Try caramel drizzle, sea salt flakes, or sprinkles for extra flair.
- Vegan Option: Use vegan butter, dairy-free cream cheese, and coconut whipped cream.
Storage/Reheating
- Refrigeration: Store the pies in an airtight container in the fridge for up to 5 days.
- Freezing: Place the pies in a single layer in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I make these pies ahead of time?
Yes! They’re perfect for making a day or two in advance.
2. What type of peanut butter works best?
Creamy peanut butter is ideal for a smooth texture, but chunky peanut butter adds a nice crunch if you prefer.
3. Can I use a store-bought crust?
Yes, pre-made mini graham cracker or chocolate crusts work well for convenience.
4. How do I prevent the crust from crumbling?
Ensure the crust mixture is well-combined with butter and pressed firmly into the liners.
5. Can I use milk chocolate instead of semi-sweet?
Yes, but milk chocolate will result in a sweeter topping.
6. How long should I chill the pies before serving?
For the best texture, chill the pies for at least 1.5 hours before serving.
7. Can I use whipped topping instead of whipped cream?
Yes, whipped topping can be substituted for the homemade whipped cream.
8. Can I make this recipe as one large pie?
Absolutely! Use a standard 9-inch pie dish and follow the same steps.
9. How do I crush the cookies for the crust?
Use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.
10. Can I omit the chocolate topping?
Yes, the pies are still delicious with just the peanut butter filling and crust.
Conclusion
Mini Chocolate Peanut Butter Pies are the perfect no-bake treat for any occasion. They’re easy to make, decadent, and customizable to suit your taste. Whether you’re entertaining guests or indulging in a late-night dessert, these pies are sure to impress. Try them today and enjoy the delightful combination of chocolate and peanut butter in every bite!
Print
Mini Chocolate Peanut Butter Pies
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These mini chocolate peanut butter pies are a decadent treat that combines rich chocolate and creamy peanut butter in a bite-sized dessert. Perfect for parties, holidays, or just when you need a quick indulgence, they’re easy to make and don’t require baking!
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)
- 4 tbsp unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
For the Chocolate Ganache Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Garnish (Optional):
- Mini chocolate chips
- Crushed peanuts
- Whipped cream
Instructions
- Prepare the Crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture into the bottoms of a mini muffin tin or silicone cupcake molds to form the crusts. Chill in the refrigerator for at least 20 minutes to set.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat the peanut butter and cream cheese together until smooth.
- Add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Fold in the whipped topping until the mixture is light and fluffy.
- Fill the Crusts:
- Spoon or pipe the peanut butter mixture onto the chilled crusts, filling each one evenly. Smooth the tops with a spatula.
- Prepare the Chocolate Ganache:
- In a microwave-safe bowl, heat the chocolate chips and heavy cream in 20-second intervals, stirring in between, until smooth and glossy. Let cool slightly.
- Drizzle or spread the ganache over the tops of the peanut butter filling.
- Garnish and Chill:
- Add mini chocolate chips, crushed peanuts, or a dollop of whipped cream on top, if desired.
- Refrigerate for at least 1 hour before serving to allow the pies to set.
- Serve:
- Carefully remove the mini pies from the muffin tin or molds and serve chilled.
Notes
- You can use graham cracker crumbs instead of chocolate cookies for a lighter crust.
- To make this dessert even easier, use pre-made mini graham cracker or chocolate pie crusts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.