No-bake mini chocolate peanut butter pies taste like our beloved peanut butter pie but with the benefit of a little chocolate and the bonus of being tiny and portable!Jump to Recipe
Peanut butter pie is, in my humble opinion, one of the best pies. It’s no-bake, takes only a few minutes to whip up, and tastes like a peanut butter cup. The main drawback? It’s a whole pie. Like, you need a plate and a fork and probably a glass of milk.
Enter, these mini peanut butter pies. And not just regular mini peanut butter pies…CHOCOLATE mini peanut butter pies. The added chocolate into the pie filling makes it just a touch firmer than regular peanut butter pie. What does that mean? Fork not strictly required (although it is still helpful when you pile on the whipped cream like I do….).
Another benefit of mini pies? You can drop one or two off at the doorstep of your favorite people that you may not get to see right now to remind them that you love them.
Let’s talk ingredients:
- Cream cheese-you want your cream cheese softened so that it mixes easily with your peanut butter. Cream cheese in general is softer than butter, so I find about 30 minutes on the counter before you want to make your pies is usually enough time.
- Peanut butter-I like to use regular peanut butter rather than natural. It doesn’t separate and adds it’s own sweetness. If you try this with natural peanut butter, let me know if it works well.
- Powdered sugar-a.k.a confectioner’s sugar. We don’t want any grit in our pie and so the powdered sugar mixes in wonderfully. Just make sure you have your mixer turned down to low speed so you don’t poof sugar all over.
- Vanilla extract-for an extra flavor boost
- Heavy Cream-you can use whipping cream interchangeably here or if you don’t want to whip your own cream, simply fold in an 8 ounce container of Cool Whip instead. Additionally, you can use Cool Whip to top these as well.
- Melted chocolate-one place where chocolate chips work just fine. I used Ghiradelli 60% dark chocolate chips but milk chocolate chips would pair really nicely with the peanut butter here. Really, whatever is in your pantry is fine.
What Does “Fold In The Whipped Cream” Mean?
Basically, folding means that you take a lighter ingredient, in this case whipped cream (but it could be egg whites or Cool Whip, depending on your recipe) and using a rubber spatula, you gently mix it into the heavier ingredients, in this case the peanut butter mixture.
Why do you fold ingredients in? Because using a rubber spatula or spoon helps to keep the air in the whipped cream instead of deflating it. The strength of a mixture would deflate some of the air and the texture of the pie would change. Even though it might feel like you’re stirring too vigorously, there is no way you would be as tough on the batter as a mixer would be.
Ways to customize your mini chocolate peanut butter pies:
The sky’s the limit on what kind of toppings you wan to put on your pies. And since they’re mini pies, everyone really can decorate their own.
- Old fashioned hot fudge sauce
- Honey peanut butter sauce
- Chopped peanuts-use roasted and salted. Unroasted peanuts sometimes called Spanish peanuts are too bitter on their own
- Chopped peanut butter cups-always the right answer
- Mini chocolate chips
- Chopped pecans (my dad’s suggestion)
- Reese’s Pieces or Mini M&M’s-adds color and crunch
Can you freeze them?
Why, yes you can! Peanut butter pies freeze really well.
To freeze mini chocolate peanut butter pies: make pies according to directions but leave off the whipped cream topping (and any candy toppings you want to add). Chill for 1 hour. Wrap each mini pie in plastic wrap and place in a freezer safe container.
To eat: you can eat frozen peanut butter pie, the filling takes on an ice cream like flavor/consistency. Otherwise allow to come to room temperature for about 20 minutes, add your whipped cream and serve as usual.
No-Bake Mini Chocolate Peanut Butter Pies
- muffin pan
- 1/2cup Graham cracker crumbs
- 2tablespoonsgranulated sugar
- 1/4cupmelted butter
- 8ounces cream cheesesoftened
- 1cupcreamy peanut butter
- 1tspvanilla extract
- 1cuppowdered sugar
- 1cupheavy cream
- 1/2cupchocolate chipsmelted and slighly cooled
- 1cupheavy cream
- 1/4cuppowdered sugar
- 1teaspoonvanilla extract
For The Graham Cracker Crust
- Line a standard sized muffin pan with 12 cupcake wrappers. Pre-heat oven to 350 degrees*
- In a medium sized mixing bowl, stir together melted butter, 2 tablespoons granulated sugar, and Graham cracker crumbs.
- Take a heaping tablespoon full of crust mixture and press it into the bottom of each of the cupcake wrappers.
- Bake at 350 degrees for 10 minutes. Allow to cool completely before filling.
For The Chocolate Peanut Butter Filling
- Melt chocolate and set aside to cool slightly.**
- If using a stand mixer, fit with whisk attachment. With mixer on high speed, whip heavy cream until thick and soft peaks form on the end of your whisk. Place whipped cream in a separate bowl for later use.***
- If using a stand mixer, fit with paddle attachment.
- Beat together cream cheese and peanut butter until well combined. Add in vanilla extract and beat until combined.
- Slowly add in powdered sugar and beat until fully incorporated.
- Pour in melted chocolate chips and beat to combine.
- Using a rubber spatula, fold in the whipped cream you set aside earlier until completely combined.
- Fill your crusts with filling and refrigerate for at least 1 hour.
Whipped Cream Topping
- If using a stand mixer, fit with whisk attachment.
- Add 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract to the bowl.
- Turn on high speed until soft to medium peaks form.
- Top mini pies with whipped cream.**** Add mini chocolate chips, chopped nuts, a drizzle of chocolate sauce, whatever your heard desires for topping.
Did you make this recipe? Tag me @bakincareofbusiness on Instagram so I can see what you made!