Description
These Decadent Mini Chocolate Peanut Butter Pies are a luscious no-bake dessert featuring a crunchy chocolate cookie crust, creamy peanut butter filling, and a rich chocolate ganache topping. Perfectly portioned as mini pies, they deliver the ultimate combination of chocolate and peanut butter in a delightful, elegant treat.
Ingredients
Scale
For the Crust:
- 1 ½ cups (150g) crushed chocolate graham crackers or Oreos
- ¼ cup (56g) unsalted butter, melted
For the Peanut Butter Filling:
- 8 oz (226g) cream cheese, softened
- ¾ cup (190g) creamy peanut butter
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
For the Chocolate Ganache:
- ¾ cup (130g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Optional Toppings:
- Whipped cream
- Chopped peanuts
- Mini chocolate chips
- Peanut butter drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Crust Ingredients: In a bowl, combine crushed chocolate graham crackers or Oreos with melted unsalted butter until the mixture is evenly combined and crumbly.
- Form Crusts: Divide about 1 to 2 tablespoons of the crust mixture into each muffin liner or mini tart pan. Press firmly to create an even crust base.
- Bake Crusts: Bake the crusts for 5–6 minutes until set, then remove from the oven and allow to cool completely.
- Make Peanut Butter Filling Base: In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and well combined.
- Add Sweetness and Flavor: Add the powdered sugar and vanilla extract to the peanut butter mixture and beat until creamy and smooth.
- Whip Heavy Cream: In a separate bowl, whip the cold heavy whipping cream to stiff peaks for a light and airy texture.
- Fold Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.
- Fill Crusts: Spoon or pipe the peanut butter filling over the cooled crusts, smoothing the tops evenly.
- Chill Filling: Place the filled crusts in the refrigerator for at least 2 hours to allow the filling to set firmly.
- Heat Cream for Ganache: Heat the heavy cream until steaming, using a microwave or stovetop method.
- Prepare Ganache: Pour the hot cream over semi-sweet chocolate chips, add the unsalted butter, and let sit for 1 minute to soften the chocolate.
- Whisk Ganache: Whisk the chocolate and cream mixture until smooth, glossy, and fully combined.
- Top Pies with Ganache: Allow ganache to cool slightly, then spoon it gently over the chilled peanut butter filling.
- Add Optional Toppings: Decorate with whipped cream, chopped peanuts, mini chocolate chips, or a drizzle of peanut butter as desired.
- Refrigerate Until Serving: Keep the mini pies refrigerated until ready to serve to maintain their texture and freshness.
Notes
- You can substitute Oreos for chocolate graham crackers for the crust.
- Make sure the cream cheese is softened to ensure a smooth filling.
- Chilling time is important to help the filling set properly.
- Use cold heavy cream for whipping to achieve the best volume.
- Ganache can be warmed gently if it starts to harden before serving.
- Optional toppings can be adjusted based on your preference for added texture and flavor.
