Mini Chocolate Peanut Butter Pies

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!

Chocolate Peanut Butter Pie Video

Up close of Chocolate Peanut Butter Pie with graham cracker crust and chocolate ganache topping

Chocolate Peanut Butter Pie

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.

CHOCOLATE PEANUT BUTTER PIE RECIPE

These adorably delicious mini Chocolate Peanut Butter Pies are “the best” in my book because:

  •  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.
Chocolate Peanut Butter Pie on a white plate with Chocolate Ganache topping

Chocolate Peanut Butter Pie Ingredients

  • graham crackers:  you will need 5 whole sheets
  • butter:  please use unsalted butter so we can control the salt
  • brown sugar:  may sub granulated if that’s all you have
  • toffee bits:  I use Heath Bits‘O Brickle Toffee bits 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:  you cannot substitute milk or it will not whip up fluffy
  • cream cheese:  use room temperature cream cheese so it is easy to mix
  • smooth peanut butter: I recommend spoonable peanut butter such as Jif or Skippy as opposed to natural peanut butter that can taste gritty. 
  • confectioners’ sugar:  please don’t substitute granulated or brown sugar
  • vanilla extract:  quality exact for the best flavor!
  • chocolate:  use semi-sweet QUALITY chocolate bars such as Bakers or better yet, Ghirardelli if you can get your hands on them.  You may substitute chocolate chips but ONLY use Guittard or Ghirardelli.  Other chocolate brands have too many additives and will not melt nicely.
Cutting into no bake Chocolate Peanut Butter Pie with graham cracker crust with a fork on a white plate

How to Make Chocolate Peanut Butter Pie

  • Make graham cracker toffee crust:  Add Graham crackers, butter, brown sugar and toffee to a to a food processor and blend to a fine crumble.   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.  
  • Line muffin tins.  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.
  • Whip heavy cream: We start the filling 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.
Showing how to make Chocolate Peanut Butter Pie by adding whipped cream to cream cheese and peanut butter in a metal bowl with a spatula
  • Beat filling ingredients together.  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.
  • Fold heavy cream into filling.  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…)
Stirring Chocolate Peanut Butter Pie filling with heavy cream, cream cheese and peanut butter together until smooth
  • Assemble chocolate peanut butter pies:  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.
Top view of Chocolate Peanut Butter Pie before adding chocolate ganache
  • Make 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.).
  • Top Chocolate Peanut Butter Pies with ganache.  Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon.
Spooning Chocolate Ganache over Chocolate Peanut Butter Pie

CAN I GARNISH PIES RIGHT BEFORE SERVING?

I don’t recommend garnishing the Chocolate Peanut Butter Pies right before serving because the pies will soften too much  – they need to be served straight from the freezer.   Instead, garnish pies after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) and then place in the freezer.

DO I HAVE TO USE MUFFIN WRAPPERS?

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 Chocolate Peanut Butter Pies after you garnish.

Top view of Chocolate Peanut Butter Pie with chocolate ganache, drizzles of peanut butter, crushed peanuts and mini chocolate chips

HOW TO SERVE CHOCOLATE PEANUT BUTTER PIE 

Once ready to devour, serve Chocolate Peanut Butter Pies immediately as they tend to soften quickly.  But don’t worry, they will get consumed even quicker because these mini 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.

no bake Chocolate Peanut Butter Pie with a slice gone showing inside of pie

Can I make Chocolate Peanut Butter Pies Ahead of time?

Absolutely!  You can make your mini Chocolate Peanut Butter Pies completely ahead of time and store them in a freezer for up to 7 days.  If serving company, however, I recommend only preparing part of the recipe ahead of time because the peanuts will soften slightly when frozen.

I recommend making the recipe up through Step 4 (putting the peanut butter filling in each cup) and freezing for several hours or for up to 7 days. When you’re ready to put this dessert on your menu, start at Step 5, making the chocolate ganache, and follow through to the end of the recipe.

DO I NEED TO THAW MY MINI PIES?

No, please don’t!  The Chocolate Peanut Butter Pies will soften quickly on their own and will not taste “frozen.”   They can go straight from the freezer to your dessert plate.  They are best if allowed to sit for about 10 minutes and then consumed.

CAN I REFRIGERATE MY MINI PIES?

No, Chocolate Peanut Butter Pies need to kept in the freezer until ready to serve. They do soften quickly, so if you need to transport them, then place them back in the freezer again to firm up before servings.

How long will Chocolate Peanut Butter Pie last?

A day in our house!  If you have leftover Chocolate Peanut Butter Pies, cover and store them in an airtight container for up to 7 days in the freezer.

up close bite of no bake chocolate peanut butter pie with graham cracker crust

Looking for more Pie Recipes?

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: 12
Prep Time: 25 minutes
Cook Time: 7 minutes

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)

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.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!
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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110 Comments

  1. Belinda Loo says

    I made these a couple of times and they were always a hit. I was wondering if this recipe would fit a 7 or 8 inch round pan or should I double the recipe?

    Thanks!

    • Jen says

      I Belinda, I’m so pleased these Peanut Butter Pies have been a hit! No you don’t need to double the recipe, it will work great in a 7 or 8 inch pan. Enjoy!

  2. Donna says

    Can you sub whipped cream for fresh whipped heavy cream?

  3. NICOLE MADISON says

    These were to die for. Made them for our block party and everyone was dying over them. Thank you so much. Will be sure to check out more of your recipes.

    • Jen says

      Thank you so much for taking the time to comment Nicole, I’m thrilled the neighborhood loved them! I hope you love exploring my site!

  4. Kim says

    Do you think I could make these into a mini cheesecake pan instead of a cupcake pan? I know they will be smaller just didn’t know if they will hold their shape being that small. Thanks!

    • Jen says

      I think that will work great! They will hold their shape as long as they are frozen – just be aware that the smaller size will soften more quickly once removed from the freezer.

  5. Patti says

    What is considered a sheet of graham cracjer?

    • Jen says

      The entire graham cracker rectangle and not the squares it breaks into. Enjoy!

    • Seana E Modoski says

      The total ended up being a cup. I googled it and used that # and it turned out fine.

  6. Amy C says

    I made these with my niece over the weekend and dropped some off to my grandmother, aunt, and father to lift their spirits while in quarantine. They all have called or text saying how much they love these treats. We kept some for ourselves and they were excellent. Thank you for this great recipe!

    • Jen says

      Thanks Amy! You are so thoughtful to gift these to some of your family! I’m so pleased everyone loved them!

  7. Theresa says

    These sound amazing! This may seem like a silly question, but what are the nutritional values for one pie?

  8. carolyn says

    thoughts on peanut butter oreos in place of the graham crust?

      • Kristen says

        Hi Jen!
        If I would like to use oreo crust instead of the graham cracker, do I still need to bake it?
        Thank you!

        • Jen says

          Yes, I would still bake it first. Enjoy!

  9. Kristen says

    Do you suggest using light brown or dark brown sugar?

    • Jen says

      Hi Kristen, I suggest light brown sugar. Unless a recipe specifies dark brown sugar then it wants you to use light 😉

  10. Cheryl says

    Love this recipe – could you tell me if 5 sheets of graham crackers is equivalent to about a cup of crumbs?
    Thank you!

    • Jen says

      Yes, that’s exactly right!

  11. Susan says

    New to this recipe and wow what a big hit it was! Next time I would like to make them in mini muffin size. How would you adjust the recipe for that?

    • Jen says

      I’m so happy you loved them Susan! I have never made them in mini muffin tins so you’ll just have to play around with scaling the recipe/ratios – good luck!

  12. Carrie Mehalko says

    Hi,
    Wondering if you could make this in a 8 or 9″ square pan instead of muffin or round?
    Thanks
    Carrie

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