No-Bake Mini Chocolate Peanut Butter Pies
Servings 12 mini pies
Equipment
- muffin pan
- Mixer
Ingredients
Crust
- 1/2 cup Graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
Pie Filling
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup chocolate chips melted and slighly cooled
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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.
- Enjoy!
Notes
*You don't have to bake your Graham cracker crusts, but they do need about 1 hour of time in the fridge before putting the filling in if you don't.
**How to melt chocolate in the microwave
***Skip this step if you're using Cool Whip in your pie filling.
****Freshly whipped cream doesn't stay puffy for a super long time so if you're making these pies several days ahead, save the whipped cream topping for right before serving.