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Light and Fluffy Creamy Chocolate Peanut Butter Mini pies showing a fork holding the perfect sized bite
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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.
Course Dessert
Cuisine American
Keyword chocolate, mini, peanut butter, Pie
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 54 minutes
Servings 12 mini pies
Calories 212kcal
Author Mary Beth
Cost $5.00

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

Calories: 212kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 121mg | Potassium: 108mg | Fiber: 1g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg