Mini Chocolate Peanut Butter Pies - 2/21 Recipe

    Mini Chocolate Peanut Butter Pies - 2/21 Recipe

    Feb 05, 2021

    Are you a lover of all things chocolate and peanut butter flavored? Treat yourself to these mouthwatering Mini Chocolate Peanut Butter Pies!

    By Yossy Arefi

    Source: Better Homes and Gardens

    Recipe Summary

    Hands-On: 15 mins

    Total: 1 hr 30 mins (includes chilling)

    Servings: 12

    Ingredients

    Ingredient Checklist

    1 cup chocolate cookie crumbs

    ¼ cup unsalted butter, melted

    2 tablespoons granulated sugar

    Pinch salt

    1 cup heavy cream

    ⅓ cup smooth peanut butter

    2 ounces cream cheese, softened

    ¼ cup confectioners sugar

    ¾ teaspoon vanilla extract

    1 tablespoon unsweetened cocoa powder, preferably Dutch process

    Directions/Instructions

    Step 1

    Adjust rack to center of oven and preheat to 350°F. Combine cookie crumbs, melted butter, 1 tablespoon of the granulated sugar, and a pinch of salt in a small bowl. Stir until well combined. Scoop a heaping tablespoon of the mixture into twelve 1 3/4-inch muffin cups. Use your fingers to firmly press into bottom and up sides of each cup. Bake 7 minutes until crusts puff slightly and smell chocolatey. Use a tablespoon measure to press centers down. Bake 2 minutes more. Let cool completely in muffin cups. Use a sharp knife to loosen crusts and remove.

    Step 2

    For peanut butter filling: Whip 1/2 cup of the cream in a medium bowl to soft peaks. In another medium bowl beat peanut butter, cream cheese, confectioners sugar, and 1/2 teaspoon of the vanilla until smooth and fluffy, about 2 minutes. Add the whipped cream and beat on medium until just combined. Transfer filling to a piping bag with a tip and generously fill each crust (you may have a little extra); chill 30 minutes.

    Step 3

    For the chocolate whipped cream: Combine remaining 1/2 cup cream, 1 tablespoon granulated sugar, 1/4 teaspoon vanilla, and the cocoa powder in a medium bowl. Whip to soft peaks and top each pie with a spoonful of cream. (Alternately, use a pastry bag fitted with desired tip to pipe cream on top of each pie.) Makes 12 mini pies.

    Tip #1

    For hearts: Spoon melted chocolate into a resealable bag and snip off a corner. Pipe hearts onto waxed paper; let set. Place on pies just before serving.

    Tip #2

    To store: Refrigerate pies in an airtight container up to 2 days.

    Nutrition Facts

    Per Serving: 238 calories; total fat 18g; saturated fat 9g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 38mg; sodium 138mg; potassium 106mg; carbohydrates 16g; fiber 1g; sugar 10g; protein 3g; trans fatty acid 0g; vitamin a 465IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 23mg; iron 1mg.