Miniature Chocolate-Peanut Butter Pies

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Servings: 6 Difficulty: Advanced
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Rich, no-bake individual desserts featuring a creamy peanut butter filling and dark chocolate ganache
Miniature Chocolate-Peanut Butter Pies recipe image
Miniature Chocolate-Peanut Butter Pies recipe image
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Miniature Chocolate-Peanut Butter Pies

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 539.5

Description

These Miniature Chocolate-Peanut Butter Pies are the ultimate indulgent treat, combining the nostalgic comfort of graham crackers with rich, creamy peanut butter and smooth dark chocolate. The crisp crumb crust provides a perfect textural contrast to the velvety filling, while the chocolate ganache topping adds a sophisticated finish. Ideal for parties or holiday gatherings, these bite-sized pies are easy to make ahead and freeze. They satisfy any sweet tooth without the need for baking, making them a fuss-free yet impressive dessert option that brings a touch of homemade luxury to any occasion.

Ingredients

Directions

  1. In a small bowl, mix the graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand.
  2. Press the crumb mixture firmly onto the bottom and up the sides of 24 mini-muffin tins (each about 1 3/4 inches in diameter).
  3. Place the muffin tin in the freezer for 20 minutes to set the crusts.
  4. In a medium bowl, whisk together sour cream, powdered sugar, and 2 tablespoons of whipping cream until smooth and blended.
  5. Add creamy peanut butter to the cream mixture and whisk until completely smooth and well combined.
  6. Spoon approximately 1 tablespoon of the peanut butter mixture into each prepared graham cracker crust.
  7. Return the filled tins to the freezer and freeze for 3 hours, or until firm.
  8. While the pies freeze, bring 1/2 cup of whipping cream to a simmer in a heavy saucepan over medium heat.
  9. Reduce heat to low and add chopped chocolate (4 oz Simisweet or similar) to the simmering cream.
  10. Stir gently until the chocolate is completely melted and the ganache is smooth.
  11. Remove from heat and allow the chocolate mixture to cool completely, stirring occasionally.
  12. Once the ganache has cooled, spoon about 2 teaspoons over the top of each frozen peanut butter pie.
  13. Place the tins back in the freezer until the chocolate topping is set.
  14. To serve, use the tip of a small sharp knife to gently pry the pies from the tins.
  15. Let the pies 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.

Keywords: chocolate, peanut butter, no-bake, mini pies, graham cracker crust, ganache, frozen dessert, individual servings, holiday treat, easy dessert, rich, creamy, indulgent, party food, make ahead
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