Chocolate Peanut Butter Pie made even more drool worthy with perfect proportions in individual mini pie form!
These Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings. They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!
Peanut Butter Pie Video
Patrick and I were lazying around one night with nothing on TV, nothing on Netflix. He was manning the controls when he stopped at Pioneer Woman. “Let’s watch this!” he said. Honestly, I think he was more excited about it than I was. but as Ree began making her Chocolate Peanut Butter Pie, I got excited, very excited. And then I was so excited, I had to make my very own version of Chocolate Peanut Butter Pie ASAP, and these little beauties were born.
The Best Chocolate Peanut Butter Pie
These adorably delicious mini Chocolate Peanut Butter Pies are “the best” in my book becauseL
- They are mini Chocolate Peanut Butter Pies which means you get the perfect ratio of crust to filling.
- Mini means they are easy to transport, serve and eat – not to mention they are so cute!
- They boast a buttery graham cracker crust that’s not just graham crackers and butter but toffee bits for a Toffee Graham Cracker Crust. Perfection.
- This Chocolate Peanut Butter Pie recipe is almost no bake. You bake the mini crusts for about five minutes and that’s it for the oven! Baking helps the crust bind together so it doesn’t crumble all over when you bite into the mini pies because you don’t want to miss a crumb of this crust. The Toffee Graham Cracker crusts are delish but not overpowering – the perfect compliment to the peanut butter filling.
How to Make Chocolate Peanut Butter Pie
- Graham Cracker Toffee Crust: Add Graham crackers, butter, brown sugar and toffee to a to a food processor and blend to a fine crumble. Divide 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. If you don’t have a food processor you can use a rolling pin to crumble the graham crackers and toffee bits and then combine everything in a large bowl. Toffee Bits are located in the baking section by the chocolate chips. You can omit them if you can’t find them but they add a wonderfully sweet taste to both the pie and crust.
- Heavy Cream: We start by whipping heavy cream in a large bowl with a hand mixer until stiff peaks form and then set aside. This is what will give our pies the lightness to cut through the rich peanut butter.
- Filling: The filling is a whipped combination of heavy cream, cream cheese, sugar, toffee bits (you don’t taste the “crunch” – they just add a little something-something-something) and a splash of vanilla. Before you fold in your heavy cream into the peanut butter/cream cheese mixture, it will be very thick so don’t be alarmed. Once this peanut butter/sugar mixture is thick and creamy, you fold in your freshly whipped heavy cream to create a fluffy, silky, creamy peanut butter filling..mmmmmmmm…..(you are going to want to lick the bowl clean and you can! because it doesn’t have eggs…not that that usually stops me…)
4. Assemble: Spoon your whipped splendor of Peanut Butter Pie Filling over the Toffee Graham Cracker Crust (they will fill to the top) and freeze for at least one hour to harden. You are welcome to freeze for days – just whenever you are ready for the next step.
5. Chocolate Ganache: Once your peanut butter pies are firm, make Chocolate Ganache by heating heavy cream in a microwave safe bowl for about 90 seconds. Add chopped chocolate, let sit one minute then vigorously whisk 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.
6. 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 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.
7. Garnish: 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 (optional but they they exponentially raise the already high cuteness factor). Freeze for at least 4 hours up to 7 days.
When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners.
Once ready to devour, serve immediately as they tend to soften quickly. But get consumed even quicker because these mini Chocolate Peanut Butter Pies are lusciously rich, and peanut butter creamy creamy crowned with silky chocolate are too much to resist.
So please make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate lover, peanut butter lovers dream. Go, Be a dream maker.
Looking for more Summer Dessert Recipes?
- Almost No Bake Ultimate Mud Pie
- Strawberry Shortcakes with Lemon Curd Whipped Cream
- Almost No Bake Blueberry Cheesecake Pie
- Easy Mini Key Lime Cheesecake Pies
Chocolate Peanut Butter Pie made even more drool worthy with perfect proportions in individual mini pie form! These Mini Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings. They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!
Rate this recipe!
| Prep Time | 25 minutes |
| Cook Time | 7 minutes |
| Servings |
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 its)
- 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)
Ingredients Graham Cracker Toffee Crust
Peanut Butter Pie Filling
Chocolate Ganache
Garnish
| Rate this recipe! |
Instructions
- Preheat oven to 350F. Line a 12 count regular size muffin tin with muffin/cupcake liners.
- Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide 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 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 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 (its 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 the or without the cupcake liners.
Recipe 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 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.
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pamela stack says
yes I want to to know can I use half and half instead of heavy cream it is kind of pricey to make these MINI CHOCOLATE PEANUT BUTTER PIES
Jen says
Hi Pamela, I wouldn’t recommend half and half. Sorry!
yvonne says
Hi Jen..these look amazing and oh soo delicious. I would love to make them, however, because I am lactose intolerant, is there a substitution for using cream cheese. Or should I omit it?
Jen says
Hi Yvonne, I am so sorry but I don’t think these can be made without cream cheese – it really is an important part of the recipe. Sorry!
TerraD says
I am allergic to almonds, so I couldn’t use the Heath bits. I crushed up Werther’s hard caramels instead, and it was great! These are so beautiful and delicious!
I took them to my Bunco night, and they were a big hit. Someone mentioned wanting more chocolate, so I may try with chocolate graham crackers in the future.
Thank you for this fantastic recipe!
Jen says
Hi Terra, what a fabulous idea to use crushed up Werther’s – I wouldn’t have thought of that! So happy everyone loved them and I agree – more chocolate is always a good thing:)
Yvonne Brandt says
Another one here who appreciates Terra’s suggestion – Werther’s hard caramels. I have no idea where to get those toffee bits here in Denmark and Werther’s are available everywhere here :0)
Yvonne
Missy says
These are the most gorgeous peanut butter pies I’ve ever seen.
Jen says
You are too nice Missy, thank you so much!
Barbara says
I know this is an old post but new to me. Wanted to make these gluten free so need to use gf graham crackers which don’t come in sheets so do you know what the approximate measurement is for the graham cracker crumbs would be? Thanks. Love your recipes.
Jen says
Hi Barbara, I love comments on my old recipes – they are like old friends that I still love but don’t see often enough so thank you! I would use a heaping 3/4 cup crumbs. Hope that helps!
Karen says
Once again, Jen, you are the BOMB! I’m making these tomorrow night for Friday night. Do I freeze them after spooning the Ganache on and adding the garnishes of melted peanut butter, peanuts and mini choc chips? Thnx, Jen!
Jen says
Hi Karen! I would freeze them and then when ready to serve add the Ganache and garnishes. Enjoy!
Susan says
I made these pies by omitting the toffee bits topped them with hot fudge, chopped peanuts and chopped peanut butter cups. I froze them with all the topping and they were the best PB pies I have ever made!!! Thank you for this recipe
Jen says
Hi Susan, I love the addition of hot fudge and chopped peanut butter cups – yum! I’m thrilled these were a huge success!
Alabaster says
I don’t know what graham crackers are (we don’t have them in NZ) so I used oreos. I couldn’t find toffee bits either so I just made them without but they were still really good. I used just a normal block of chocolate because semi sweetened chocolate seems pointless. If I’m going to have something sweet, I’m gong to have something SWEET!
Jen says
HI Alabaster all the way from NZ! Sorry I am just getting back to you as I had surgery this week and have been totally out of it 🙂 but thank you so much for your comment! I am so happy these turned out delicious with Oreos and your “block of chocolate” is making me crave chocolate right now!
Jamie says
Hi there! I just came across this recipe, and I think I need to make this. Soon. I remember when the peanut butter pie was making the blog rounds, BUT I really like your idea of the mini size. I’m a big fan of texture, and this seems to up the ratio of crunchy, while lessening the mass of cold PB to a more reasonable size. Plus, when you start adding ganache, peanuts, and a drizzle or two… really, what could be more right? 🙂
Jen says
Hi Jamie, I’m so sorry for the delay as I had surgery this week but thank you so much for your comment! I 100% agree – its all about ratio and these mini pies seem to be perfect in my opinion. I hope you can make them soon and love them!
Elise says
I made these and they were very delicious! Turned out very well but were definitely very sweet. I was just wondering if you had intended the recipe to be for natural peanut butter or kraft peanut butter? Thanks!
Jen says
Hi Elise, so happy you liked them! I did intend them to not be natural peanut butter – you could cut back on the sugar next time if you wish 🙂
Nicole says
Hello Jen
You’ve got many amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!
Jen says
Thank you so much Nicole! It can be hard to decide what to make first! I have a hard time just trying to decide what to share/post! I hope you have fun trying them ALL 🙂
Agness of Run Agness Run says
What a delicious dessert, Jen! I love this peanut butter pie!
Jen says
Thank you! Peanut butter and chocolate are one of my favorite combos – and everything is better mini!
Kristina says
Hi! Quick question, are these mini-muffin size or regular muffin size? I’m not sure which liners to use. Looking forward to making for Easter!!
Jen says
These are regular size, enjoy!
Melissa says
Could I use Cool Whip instead of heavy cream?
These look decadent and delicious!
Jen says
Hi Melissa, I haven’t tried this before in this particular recipe but it should work just fine, enjoy!
Deborah says
These came out great! Thank you so much! I would post a picture but not sure how to!
Jen says
Awesome Deborah, so happy you loved them! Thank you!
Sandra Watts says
Awesome recipes! Wanna make that almost no bake mini chocolate peanut butter pie!
Jen says
Thank you Sandra! I hope you love them!
Krystina says
How long do you think they’d last out of the freezer? I’d love to take them over to my in laws but will the 15 minute drive be too much?
Jen says
Hi Krystina! I would keep them in the muffin tins on your drive and then just pop them back in the freezer for a few minutes once you get to your in-laws – that should do the trick!
Ruth Stone says
I have a question….I am wondering if you use a mini muffin size pan or a regular muffin size? Guess I’m a little confused…. I know they are called mini pies, but it doesn’t really make it clear if they are mini size or regular. A mini size would be really small, and bite size.
Jen says
Hi Ruth! The are regular muffin size, enjoy!
Deanna says
Hi! I was wondering how much cinnamon to add? It isn’t marked under ingredients, but mentioned in the instructions….
Jen says
Hi Deanna, sorry for the typo – I corrected it. I originally had it in the recipe but decided to take it out. Enjoy!
Joquim says
Honestly, you’ve shared a really scrumptious chocolate pies recipe here and oh my gosh I’m totally drooling over it right now!
Jen says
Thank you so much! I hope you can make it soon!