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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!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 12

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.