Mini Chocolate Peanut Butter Pies 🍫🥜

Imagine rich, creamy peanut butter filling nestled in a crisp graham‑cracker crust, topped with a decadent layer of chocolate ganache and sprinkled with chocolate chips for crunch. These mini chocolate peanut butter pies bring the beloved flavour duo of chocolate & peanut butter to bite‑sized perfection. Whether you’re serving them at a party, gifting them to friends, or indulging one all to yourself—they’re irresistible.

Introduction

The combination of peanut butter and chocolate is a classic for a reason: sweet, salty, creamy, and crunchy all at once. These mini pies draw from that tradition, turning a large pie concept into individual treats that feel elegant yet approachable. As Chef Gordon Ramsay might say: *“When you merge great ingredient flavour and perfect texture—simplicity becomes gourmet.”*

In this article you’ll find the full ingredient list with measurements, a step‑by‑step method, expert chef tips, health & safety considerations, a nutrition & benefits table, internal links to further content on your site, and 10 FAQs to cover everything you might wonder. Let’s dive right in.

Why You’ll Love These Mini Pies

• They combine the rich, creamy peanut butter filling with the luxurious taste of chocolate in a compact, fun format.
• No long bake time for the filling—once the crust is set you can build each mini pie and chill. Many peanut‑butter‑chocolate “no‑bake” recipes praise the ease. :contentReference[oaicite:0]{index=0}
• Great for portion control: mini sized means you can satisfy your sweet tooth without a huge slice.
• Perfect for gatherings—serve a tray of them and everyone gets their own portion with less fuss.
• If you enjoyed our article on Honey & Pistachio Tart with a Crunchy Base, you’ll love how these mini pies deliver texture, flavour and presentation in a similarly elegant way.

Ingredients & Measurements

Here’s the complete ingredient list based on your starting list—measurements clarified so you’re ready to move into cooking.

For the Crust (makes ~12 mini pies depending on size of moulds)

• 1 ½ cups graham cracker crumbs (≈ 150 g)
• ½ cup unsalted butter, melted (≈ 113 g)

For the Peanut Butter Filling

• 1 cup creamy peanut butter (≈ 240 g)
• ½ cup powdered sugar (≈ 60 g)
• 8 oz cream cheese, softened (≈ 226 g)
• 1 cup heavy cream (≈ 240 ml)
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache & Finish

• 1 cup semi‑sweet chocolate chips (≈ 170‑180 g)
• ½ cup heavy cream (≈ 120 ml)
• Chocolate chips for garnish (extra)

Step‑by‑Step Method

Here’s how to bring it all together.

1. Prepare the Crusts

Pre‑heat your oven to 350 °F (≈ 175 °C). In a bowl combine the graham cracker crumbs and melted butter, stir until evenly moistened. Press the mixture into mini tart or muffin moulds (12‑cup muffin pan or mini tart pan). Use the bottom of a measuring cup to press firmly and create even crusts. Bake for ~8‑10 minutes until set. Remove and let cool completely.

2. Make the Peanut Butter Filling

In a mixing bowl beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, vanilla extract and a pinch of salt—beat until combined. In a separate bowl whip the heavy cream to medium‑firm peaks. Gently fold the whipped cream into the peanut butter‑cream cheese mixture until smooth and light.

3. Fill the Crusts

Divide the peanut butter filling evenly among the cooled crusts—about 2‑3 tablespoons per mini shell (depending on size). Smooth the tops. Refrigerate for ~30 minutes to help the filling set.

4. Prepare the Chocolate Ganache

In a small saucepan heat the ½ cup heavy cream until it begins to simmer (not boiling). Remove from heat and pour over the chocolate chips in a bowl. Let sit 1 minute, then stir until smooth and glossy. Let the ganache cool slightly (so it isn’t too hot and risk melting the filling).

5. Top & Chill

Spoon or pour the ganache over each mini pie, covering the top of the filling. Immediately garnish with extra chocolate chips or other toppings if desired. Return to the fridge and chill for at least 1–2 hours (or overnight) until set.

6. Serve

Before serving, you may remove from fridge ~10 minutes ahead to allow the ganache to soften slightly. Serve chilled. Store any leftovers covered in the refrigerator for up to 3‑4 days.

Expert Tips from Chef Ina Garten

• Use high‑quality peanut butter: A creamy peanut butter with minimal added oils or sugars gives the richest flavour and better texture in the filling.
• Room‑temperature cream cheese: It helps you get a smooth filling fast without lumps.
• Chill time is important: Especially for ganache and filling—taking the time to allow set up ensures clean slices and good texture. Many no‑bake peanut butter chocolate pies emphasize “set for several hours.” :contentReference[oaicite:1]{index=1}
• Press the crust firmly: Ensures each mini holds shape well when filled and served.
• Serve straight from fridge: These are rich—serving smaller portions chilled gives best texture and satisfaction.

Health & Safety Considerations 🍴

• Dairy handling: The recipe uses cream cheese and heavy cream—ensure they’re fresh, refrigerated, and used before expiry.
• Allergen alert: Contains peanut butter (peanut allergy potential), dairy (cream cheese, heavy cream), and gluten (graham cracker crumbs). If serving guests, clearly label or provide alternatives.
• Portion & moderation: While irresistibly tasty, these are indulgent treats. A mini size helps manage portion—but remember they are rich in calories and fats.
• Storage: Must be stored in the fridge (due to dairy filling and ganache). Consume within 3‑4 days for best quality.
• Serving temperature: Chill the pies until set; if left out too long they may soften excessively and become messy to serve.

Nutrition & Health Benefits Table

Note: These are approximate values for guidance only. Actual values depend on exact brand and portion size.

Why This Recipe Works & Links for More

The combination of peanut butter and chocolate is called one of the best flavour pairings for a reason—the balance of sweet, salty, creamy and crunchy ticks many pleasure centres in the brain. Recipes for chocolate peanut butter pies are often described as “one of the best things I’ve ever made” thanks to that combination of flavours and texture. :contentReference[oaicite:3]{index=3}

If you enjoy decadent treats like this, check out our article on How to Make a Perfect Chocolate Ganache for further inspiration, and another favourite: Butterfinger Balls – Easy No‑Bake Snacks for candy‑bar inspired indulgences.

10 FAQs – Your Questions Answered

1. Can I make these mini pies ahead of time?
   Yes—once assembled and chilled, they can be stored in the fridge up to 3‑4 days. For best texture, assemble the day before if possible.
2. What if I don’t have graham cracker crumbs?
   You can substitute crushed digestive biscuits or even chocolate cookie crumbs. The flavour will change slightly but structure still works.
3. Can I use natural peanut butter (just peanuts, no sugar/oils)?
   Yes—but note that natural peanut butter may have more oil separation and different texture; you may need to stir well and chill a bit longer for setting.
4. Can I make a larger single pie instead of mini versions?
   Absolutely. Use a 9‑inch pie dish, double the filling if needed, and adjust chilling time accordingly.
5. What if my ganache is too runny?
   Ensure the cream wasn’t too hot when poured over chocolate, and allow ganache to cool slightly before topping. Chilling the pies helps set the ganache firmly.
6. Can I skip the cream cheese and just use peanut butter and whipped cream?
   You could, but the cream cheese adds structure and richness—it helps the filling hold its shape, especially in a mini pie form.
7. Are these safe for freezing?
   You can freeze them (covered) for up to 1‑2 months. Thaw in the fridge before serving. Texture might change slightly but still delicious.
8. Can I substitute chocolate chips with dark chocolate or milk chocolate?
   Yes. Dark chocolate will provide richer flavour and slightly less sweetness, while milk chocolate will be sweeter and easier for those preferring mild flavours.
9. What portion size is sensible?
   Since they’re rich, one mini pie is a satisfying serving. You might offer one with fresh fruit or coffee instead of a large dessert portion.
10. How do I make sure they come out clean when I remove from moulds?
    Spray the mini moulds lightly with non‑stick spray before pressing crust, ensure filling is chilled and firm, and run a small offset spatula around edges before lifting out.

Final Thoughts

These mini chocolate peanut butter pies bring together creamy peanut butter, luscious chocolate ganache and crisp crunchy crust in a treat that delights the palate and the eyes. Whether you’re baking for guests or treating yourself, they promise indulgence with style. As Chef Ina Garten might remind us: *“If you’re going to make dessert, do it with love—and use the best you can.”*

Enjoy every bite, savour the indulgence—and don’t be surprised if you’re asked again for the recipe. 😊