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Almost No Bake Mini Chocolate Peanut Butter 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!
    Servings Prep Time
    12 25minutes
    Cook Time
    7minutes
    Servings Prep Time
    12 25minutes
    Cook Time
    7minutes
    Mini Chocolate Peanut Butter Pies
    Ingredients
    Graham Cracker Toffee Crust
    • 5 whole graham cracker sheets
    • 3tablespoons unsalted butter, melted
    • 1tablespoon brown sugar
    • 2tablespoons toffee bits(I use Heath Bits ‘O Brickle Toffee bits)
    Peanut Butter Pie Filling
    • 1cup heavy cream
    • 6oz. cream cheese, room temperature
    • 1cup smooth peanut butter
    • 1cup confectioners’ sugar
    • 1/2cup toffee bits(I use Heath Bits ‘O Brickle Toffee its)
    • 2teaspoons vanilla extract
    • 1/4teaspoon salt
    Chocolate Ganache
    • 4oz. quality semisweet chocolate, chopped
    • 1/2cup heavy cream
    Garnish
    • 1/4cup chopped salted peanuts
    • 1 1/2tablespoons smooth peanut butter
    • mini chocolate chips(optional)
    • chopped peanut butter cups(optional)
    Instructions
    1. Preheat oven to 350F. Line a 12 count regular size muffin tin with muffin/cupcake liners.
    2. 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.
    3. Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
    4. 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.
    5. Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.
    6. 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).
    7. 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)
    8. 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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