Easy Mini Chocolate Peanut Butter Pies Dessert Recipe
With a buttery graham cracker crust, a creamy peanut butter filling, and a rich chocolate ganache topping, this easy dessert recipe is a guaranteed crowd-pleaser.
Equipment
- Electric mixer
- Saucepan
- Muffin tin
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup butter melted
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream whipped to stiff peaks
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Garnish:
- Additional chocolate chips
Instructions
- Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom and sides of a muffin tin lined with cupcake liners. Place in the refrigerator for at least 30 minutes to set.
- Make the Peanut Butter Filling: In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined.
- Whip the Cream and Fold It In: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
- Assemble the Pies: Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
- Make the Chocolate Ganache: In a small saucepan, heat ½ cup heavy cream until it just starts to simmer. Remove from heat and stir in the chocolate chips, mixing until smooth.
- Add the Ganache and Chill: Pour the chocolate ganache over each pie, spreading it evenly. Refrigerate the pies for at least 2 hours until fully set.
- Garnish and Serve: Before serving, garnish with chocolate chips or crushed peanuts for added texture. Enjoy your mini chocolate peanut butter pies chilled!
Tried this recipe?Let us know how it was!