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Super Creamy Light and Fluffy Yummy Chocolate Peanut Butter Mini Pies

These dreamy chocolate peanut butter mini pies are nothing short of heavenly! They are a glorious double bite-sized combination of light, fluffy, and creamy bliss.

This recipe for Chocolate Peanut Butter Mini Pies is a no-fail family favorite.

I’ve joined some of my very favorite fellow bloggers today from the Thrifty Style Team and instead of something thrifty for the home we’re each sharing an amazing Valentine’s Day dessert.

When you’re done reading my recipe (and hopefully saving it to make later!), you can head to the bottom of this post for the links to all of their delicious shares – and when you see the pictures (also at the bottom) I’m sure you’ll want to make them all!

I have my eye on a few of them.

Now, for this recipe!

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The full recipe with instructions are available in the recipe card at the bottom of this post. You can find helpful tips and tricks within the blog post itself.

Each Chocolate Peanut Butter Mini Pie is creamy, packed with flavor, and so easy to make! Perfect year-round but also a wonderful and slightly decadent but mini Valentine’s Day Dessert.

If you’re a peanut butter lover, chocolate, and whipped cream then this dessert is for you. It’s a pie version of a Reese’s peanut butter cup.

Light and Fluffy Creamy Chocolate Peanut Butter Mini pies showing a fork holding the perfect sized bite

Mini Chocolate Peanut Butter Pies Recipe

These fluffy and delicious pies are a favorite in my family because:

  • They are mini Chocolate Peanut Butter Pies – you get all the goodness of a regular Chocolate Peanut Butter Pie but in mini form.
  • These are a smaller version of a traditional favorite making them great for parties and get-togethers.
  • The chocolate crust has just the right amount of chocolate flavor without being overwhelming.
  • The only baking required is of the crusts. Less than 10 minutes from start to finish and if you want to avoid this step and make these a totally NO BAKE peanut butter pie recipe simply substitute the crust with a ready-made cookie. Go wild and try mini chocolate chip cookies for a whole new dimension of flavor or an Oreo crust and, if you would prefer to forgo the chocolate, you could use a simple graham cracker crust.

Mini Chocolate Peanut Butter Pies Ingredients:

Ingredients used to make chocolate peanut butter pie
  • 1 cup chocolate cookie crumbs: I was having a hard time finding plain chocolate cookies and tried chocolate animal crackers. The taste is amazing without being overpowering. I added whole animal crackers to my Magic Bullet and they were the perfect crumb consistency in just a few seconds.
  • 1/4 cup unsalted butter, melted
  • 2 tbs. granulated sugar
  • 1 cup heavy whipping cream: milk cannot be substituted as it will not whip up into a fluffy cream
  • 1/3 cup smooth peanut butter: I like Jif but any good quality creamy peanut butter will work well as long as it is not natural peanut butter which has a gritty consistency.
  • 2 ounces cream cheese, softened at room temperature
  • 1/4 cup confectioners’ powdered sugar
  • 3/4 tsp. vanilla extract: use a good quality extract for the best flavor
  • 1 tbsp. unsweetened cocoa powder

How to Make Chocolate Peanut Butter Mini Pies

Make Chocolate Mini Pie Crusts:

  • Preheat oven to 350°.
First four steps for making chocolate mini pie crusts
  • Combine cookie crumbs, melted butter, and 1 tbsp. of the granulated sugar in a small bowl. Stir just until well combined.
spoonful of chocolate pie crust
  • Spray cupcake pan with baking spray, cup portion only.
  • Scoop a rounded tablespoon of the cookie crumb mixture into the cup portion of a cupcake pan.
homemade chocolate pie crust in bottom of cupcake pan
  • Using your fingers, press the mixture into the bottom and a little up the sides of each cup.
  • Bake for 7 minutes until crusts are slightly puffy. Remove from oven. Use a tablespoon to press the centers down. Bake 2 more minutes.
  • Remove from oven and allow to cool completely.
  • Use a sharp knife to gently loosen the crust from the cupcake pan and remove carefully.

How To Make Whipped Peanut Butter Pie Filling:

whipping cream on mixer paddle and overhead view of chocolate peanut butter mini pie filling
  • Whip ½ cup of heavy whipping cream in a medium chilled mixing bowl until soft peaks form.
  • In a separate bowl, beat the peanut butter, cream cheese, confectioners’ powdered sugar, and ½ tsp. of vanilla extract until smooth and fluffy; approximately 2 minutes.
  • Add the whipped cream to the above mixture and beat on medium speed until just combined. The whipping cream is what lightens up the peanut butter and gives these mini pies an airy and light texture.
  • Transfer filling to a piping bag with tip and fill each chocolate crust generously.
  • Chill 30 minutes.

How To Make Chocolate Whipped Cream Topping:

Overhead view of chocolate peanut butter mini pie sprinkled with fresh cocoa powder
  • Combine remaining ½ cup heavy cream, 1 tbsp. granulated sugar, ¼ tsp. vanilla, and the cocoa powder in a chilled medium bowl. Whip until soft peaks form.
  • Top each mini peanut butter pie with a spoonful of chocolate cream. Alternatively, use a piping bag and pipe on the topping.
  • For an added touch, top pies with chocolate hearts, mini M&M’s, mini chocolate chips, chopped peanut topping, salted peanuts, or mini peanut butter cups – anything your heart desires!I sprinkled a bit of cocoa powder over these using a small baker’s dusting wand just to give it a little extra touch of pretty.
Mini Peanut Butter Pies in Chocolate Crust dusted with cocoa powder

Can Chocolate Peanut Butter Pies Be Made Ahead?

Yes, you absolutely can make these ahead. Keep them refrigerated in a sealed container until ready to serve and serve within 3 days of preparing.

Can You Substitute Cool Whip?

Yes, you can. Keep in mind, though, that whipping cream doubles its volume when whipped so you will need to use 1 cup of whipped topping in place of every 1/2 cup of whipping cream.

close up of fluffy and yummy chocolate peanut butter mini pies
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KITCHENAID ARTISAN WHITE MIXER WITH HOBNAIL BOWL

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Rubbermaid Brilliance Food Storage Container

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Light and Fluffy Creamy Chocolate Peanut Butter Mini pies showing a fork holding the perfect sized bite

Super Creamy Light and Fluffy Yummy Chocolate Peanut Butter Mini Pies

Mary Beth
These dreamy chocolate peanut butter mini pies are nothing short of heavenly! They are a glorious double bite-sized combination of light, fluffy, and creamy bliss.
5 from 2 votes
Prep Time 15 mins
Cook Time 9 mins
Chilling Time 30 mins
Total Time 54 mins
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 212 kcal

Ingredients
  

  • 1 cup chocolate cookie crumbs chocolate animal crackers work great
  • ¼ cup unsalted butter melted
  • 2 tbs. granulated sugar
  • 1 cup heavy cream
  • cup smooth peanut butter
  • 2 ounces cream cheese softened
  • ¼ cup confectioners' sugar
  • ¾ tsp. vanilla extract
  • 1 tbsp. unsweetened cocoa powder preferably Dutch process

Instructions
 

Chocolate Mini Pie Crust

  • Preheat oven to 350°.
  • Combine cookie crumbs, melted butter, and 1 tbsp. of the granulated sugar in a small bowl. Stir just until well combined.
  • Spray cupcake pan with baking spray.
  • Scoop a rounded tablespoon of the cookie crumb mixture into the cup portion of a cupcake pan.
  • Using your fingers, press mixture into the bottom and up the sides of each cup.
  • Bake for 7 minutes until crusts are slightly puffy. Remove from oven. Use a tablespoon to press the centers down. Bake 2 more minutes.
  • Remove from oven and allow to cool completely.
  • Use a shap knife to gently loosen the crust from the cupcake wrapper and remove.

Peanut Butter Filling

  • Whip ½ cup of heavy cream in a medium chilled mixing bowl until soft peaks form.
  • In a separate bowl, beat the peanut butter, cream cheese, confectioners' sugar, and ½ tsp. of vanilla extract until smooth and fluffy; approximately 2 minutes.
  • Add the whipped cream to the above mixture and beat on medium speed until just combined.
  • Transfer filling to a piping bag with tip and fill each crust generously.
  • Chill 30 minutes.

Chocolate Whipped Cream

  • Combine remaining ½ cup heavy cream, 1 tbsp. granualted sugar, ¼ tsp. vanilla, and the cocoa powder in a chilled medium bowl. Whip until soft peaks form.
  • Top each mini peanut butter pie with a spoonful of chocolate cream. Alternatively, use a piping bag and pipe on the topping.
  • Top pies with chocolate hearts, mini M&M's, mini peanut butter cups – anything your heart desires!

Notes

  • I always chill both my mixing bowl and beaters in the freezer for about 10 minutes before whipping cream. The peaks always form perfectly and quickly using this tip. 
  • Chocolate flavored animal crackers work great for this recipe but any chocolate cookie would work well.
  • To avoid the baking portion of this recipe altogether, you could simply use a chocolate cookie, such as Oreos, for the base.

Nutrition

Nutrition Facts
Super Creamy Light and Fluffy Yummy Chocolate Peanut Butter Mini Pies
Amount Per Serving
Calories 212 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 43mg14%
Sodium 121mg5%
Potassium 108mg3%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 474IU9%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chocolate, mini, peanut butter, Pie
Tried this recipe? Let me know what you think!Mention @TheHowToHome or tag #thehowtohome!

Valentine’s Day Dessert Recipes from the rest of the Thrifty Style Team:

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