These miniature chocolate-peanut butter pies are the perfect bite-sized indulgence for any dessert table. Featuring a buttery graham cracker crust, the filling is a luscious blend of creamy peanut butter, sour cream, and whipped cream, offering a smooth and tangy contrast to the sweetness. Each pie is finished with a rich, glossy layer of melted chocolate that sets perfectly in the freezer. They are incredibly easy to assemble using pantry staples, making them ideal for potlucks, holiday parties, or a quick weeknight treat. The combination of textures&# 226;ÂÂcrunchy crust, creamy filling, and firm chocolate topâÂÂcreates a sophisticated yet comforting dessert that pairs beautifully with coffee or tea.
Miniature Chocolate-Peanut Butter Pies
Description
These miniature chocolate-peanut butter pies are the perfect bite-sized indulgence for any dessert table. Featuring a buttery graham cracker crust, the filling is a luscious blend of creamy peanut butter, sour cream, and whipped cream, offering a smooth and tangy contrast to the sweetness. Each pie is finished with a rich, glossy layer of melted chocolate that sets perfectly in the freezer. They are incredibly easy to assemble using pantry staples, making them ideal for potlucks, holiday parties, or a quick weeknight treat. The combination of textures&# 226;ÂÂcrunchy crust, creamy filling, and firm chocolate topâÂÂcreates a sophisticated yet comforting dessert that pairs beautifully with coffee or tea.Ingredients
Directions
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Melt the butter in a microwave-safe bowl or over low heat on the stove.
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In a small bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly moistened.
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Divide the crumb mixture evenly among 6 mini pie tins, pressing firmly into the bottom and slightly up the sides to form a crust.
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In a medium bowl, whisk together the sour cream, powdered sugar, 2 tablespoons of whipping cream, and the creamy peanut butter until smooth and well combined.
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Spoon the peanut butter filling evenly into the prepared graham cracker crusts, smoothing the tops with a spoon.
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In a heavy saucepan, bring the remaining 1/2 cup of whipping cream to a simmer over medium heat.
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Reduce heat to low and add 4 ounces of chopped semi-sweet chocolate to the simmering cream.
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Stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
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Remove from heat and let the chocolate ganache cool completely, stirring occasionally to prevent skin formation.
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Once cooled, spoon approximately 2 teaspoons of the chocolate mixture over each peanut butter pie to cover the top.
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Place the pies in the freezer for at least 2 hours, or until the chocolate topping is completely set.
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To serve, gently pry the pies from the tins using the tip of a small sharp knife if necessary.
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Let stand at room temperature for 10 minutes before serving to soften slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 539.5kcal
- % Daily Value *
- Total Fat 41.3g64%
- Saturated Fat 18.7g94%
- Cholesterol 100.5mg34%
- Sodium 1107.8mg47%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 1.8g8%
- Sugars 14.5g
- Protein 27.3g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
