Chocolate and peanut butter is one of the most classic dessert combos and is seriously one of my favorites. So when my boyfriend told me his favorite dessert was Peanut Butter Pie, I decided I needed to give making one a try. I made him a full sized one and it was absolutely delicious, but a lot of pie to eat for two people. This mini pie has a very similar creamy, light peanut butter filling to the original pie and a crunchy cholate graham cracker crust. Plus you might as well top it with some extra Reese’s peanut butter cups to pack in even more peanut butter chocolate flavor and it adds a nice additional texture to the smooth filling. The mini pie is perfect to split in half or you can keep the other half in the freezer for a few days and enjoy all yourself whenever you need a little sweet indulgence.
Mini Peanut Butter Pie
Equipment
- 1 mini pie plate
Ingredients
- 5 chocolate graham crackers
- 1/2 Tbsp brown sugar
- 3 Tbsp butter melted
- 3 oz cream cheese softened
- 1/4 cup + 1/2 Tbsp powdered sugar
- 1/3 cup creamy peanut butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 2 Reese's peanut butter cups chopped
- 1/4 cup milk chocolate chips
Instructions
- Pre-heat oven to 325 degrees F. Break up the chocolate graham crackers into small pieces and place in the bowl of a food processor. Pulse until the crackers are the texture of sand. Add the brown sugar and melted butter. Pulse until it starts to form a wet mixture that can be pressed together and hold it's shape.
- Spoon the graham cracker mixture into the mini pie plate and gently press the mixture with your fingers into the bottom and up the sides of the pie plate. You want the crust to be an even thickness and about 1/4 inch. Bake for 9 minutes and then allow to cool.
- Make the first part of the filling by combining the peanut butter, cream cheese and 1/4 cup powdered sugar with a hand mixer. Blend until all combined and smooth.
- In a second bowl make the whipped cream by combining the heavy cream, vanilla extract and 1/2 Tbsp powdered sugar. Whip on medium-high speed with a hand mixer until stiff peaks form. Spoon the whipped cream into the bowl with the peanut butter mixture. Gently fold together until all combined. Spoon the filling into the cooled pie crust. Place in the freezer for at least 3 hours to chill the filling.
- When ready to serve decorate the pie. You could even do this step after chilling for a few hours and then have ready to serve at a later time. Melt the milk chocolate chips in a microwave safe bowl. Microwave in 20 second increments, stirring between each until the chocolate is fully melted. Spoon into a ziplock bag and seal the top. Cut a small corner of the bag off and then drizzle the chocolate over the pie. Cut up the Reese's peanut butter cups into quarters one way and then quarters the other way. Pile on top of the pie. Some people prefer to eat this pie when frozen. I prefer to eat it cold but a little softer than frozen, so I'll leave it out on the counter for a little bit before cutting.
