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My kitchen is filled with the most amazing aroma today as I share one of my absolute favorite desserts. These mini chocolate peanut butter pies are pure magic in every bite. I promise you'll fall in love with them instantly.
When Chocolate Meets Peanut Butter
I've been making these mini chocolate peanut butter pies for years and they never fail to bring smiles to faces. The smooth peanut butter filling paired with rich chocolate is simply outstanding. I created this recipe after countless attempts to perfect my grandmother's original version and now it's become my most requested dessert at family gatherings.
Your Shopping List
- Graham Cracker Crumbs: 1 1/2 cups (grab fresh crackers and crush them yourself for amazing flavor)
- Butter: 1/2 cup, melted (use real butter for the best results)
- Creamy Peanut Butter: 1 cup (I love using Jif or Skippy)
- Powdered Sugar: 1/2 cup (give it a quick sift)
- Cream Cheese: 8 oz, softened (leave it out for an hour before starting)
- Heavy Cream: 1 cup (keep it cold until you need it)
- Semi-Sweet Chocolate Chips: 1 cup (my favorite is Ghirardelli)
- Heavy Cream (for ganache): 1/2 cup (fresh from the fridge)
- Vanilla Extract: 1 tsp (pure vanilla makes a difference)
- Salt: Pinch (trust me on this one)
- Chocolate Chips for Garnish: optional (because more chocolate is always good)
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Let's Make These Beauties
- Prepare the Crust
- Mix your graham cracker crumbs with melted butter until it feels like wet sand. Press this mixture into your lined muffin tin and pop it in the fridge for 30 minutes.
- Make the Filling
- Grab your mixer and beat together cream cheese and peanut butter until smooth and creamy. Add the powdered sugar and vanilla extract until everything looks perfect.
- Whip the Cream
- In another bowl whip up that heavy cream until you get beautiful stiff peaks. Fold it into your peanut butter mixture super gently to keep all that lovely airiness.
- Assemble the Pies
- Spoon your filling into each chilled crust. Make them look pretty with a smooth top. Back into the fridge they go for 2 hours.
- Make the Ganache
- Warm up your heavy cream until you see tiny bubbles. Pour it over your chocolate chips and stir until it looks glossy and gorgeous. Let it cool a bit before adding to your pies.
- Garnish and Serve
- Sprinkle some chocolate chips on top if you're feeling fancy. Keep them chilled until serving time.
Make It Your Own
My gluten sensitive friends love these with gluten free graham crackers. If dairy isn't your thing try using dairy free alternatives. The pies turn out just as delicious and nobody can tell the difference.
Frequently Asked Questions
- → Can I make these pies ahead of time?
Yes, you can make these pies up to 3 days in advance. Store them in an airtight container in the fridge to maintain freshness and texture.
- → How should I store leftover mini pies?
Keep the pies in the refrigerator in a sealed container. They'll stay fresh for up to 5 days, though the crust might soften slightly over time.
- → Can I freeze these mini pies?
These pies freeze really well for up to 3 months. Just wrap them individually in plastic wrap and place in a freezer bag. Thaw in the fridge overnight before serving.
- → What size muffin tin should I use?
Use a standard 12-cup muffin tin for this recipe. Make sure to line the cups with paper liners for easy removal and serving.
- → Can I make this recipe without dairy?
You can make these dairy-free by using dairy-free cream cheese, butter substitutes, and coconut cream instead of heavy cream. The taste will be slightly different but still delicious.