Wow!. It seems as though I’ve been baking up a storm around here lately. From pies to cookies to popcorn – apparently I have a big sweet tooth these days. Anyway, I came up with this idea late last week and couldn’t get it out of my head. I just had to give it a try as soon as possible.
I know that I was thinking about making a savory pie for the next recipe in my year of pie series, but when something comes along that involves peanut butter and chocolate, it takes precedence.
Now, I’ve made a lot of recipes here on Inspired by Charm, but I can say with certainty that these Bite-Sized Peanut Butter Pies are officially in my top five. The combination of chocolate and peanut butter is probably my all-time favorite, so it’s not a surprise that I love these so much.
I was also super excited to try out this crust recipe. First, it’s made in a food processor. I’ve always wanted to try this approach ever since I saw Ina Garten do it on the Barefoot Contessa. Secondly, it involves chocolate.
I was actually surprised how wonderfully easy this dough came together. Other than paying attention to how much water (or in this case coffee) you are adding, it pretty much mixes itself. I may be convinced that a food processor is the way to go when it comes to making pie dough.
You’ll notice the dough recipe calls for iced coffee. (This is yet another tip I learned from my friend, Ina. [She’s not really my friend, I just like saying that. However, I think we would be friends if we met some day. But then again, I think everyone assumes that.]) I think she made brownies once, or maybe it was chocolate cupcakes, and used coffee instead of plain water. Apparently coffee enhances the chocolate flavor. Now anytime I’m making something with chocolate, I try to incorporate a little coffee flavor. Honestly, it really seems to help. If you’re not a fan of coffee, or don’t have any on hand, I assume plain ice water will work fine in this recipe.
For the filling, I simply followed a standard recipe for peanut butter pie filling. I used a plastic baggie to pipe it into the little shells. (I really need to invest in some proper piping bags and tips at some point.) However, it worked beautifully. I did the same thing for the chocolate drizzle.
I also added a few chopped peanuts to about half of my bite-sized pies for a little garnish and a little crunch. Depending on your crowd, you can add these or leave them off.
And if these photos haven’t given you enough encouragement, I really must insist you try this recipe. I was able to pass a few of these out to family and friends yesterday afternoon. Everyone gave them rave reviews.
So, without further ado, let me show you how to make them.
Here's what you will need:
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
4 tablespoons sugar
1 teaspoon kosher salt
1 stick unsalted butter, cold
4 tablespoons Crisco
Yolk from 2 large eggs
6 - 8 tablespoons iced coffee (ice water will work as well.)
Peanut Butter Filling:
1 cup creamy peanut butter
1 package (8 ounce) cream cheese, softened
1 teaspoon vanilla
1 1/4 cup confectioners' sugar
1 package (8 ounce) Cool Whip, thawed
1 cup semi-sweet chocolate chips
1 tablespoon Crisco
Chopped peanuts (optional)
Let's begin with the crust.
In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
Then, preheat your oven to 350 degrees F.
On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.
Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.
Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.
For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.
And that’s it, friends!
I know it may sound a little complicated, but they come together quickly. And I promise, they are worth the time.
The filling is obviously delicious and, as I mentioned above, I absolutely love this pie crust! It’s flaky, light, and the perfect amount of chocolately goodness.
Plus, the cuteness factor of this bite-sized pies is clearly off the scale. Based on how they look, you know they are going to be dynamite before they even cross your lips. Right?
I hope you enjoyed this recipe and I really hope you are loving A Year of Pie as much as I am. Have a fab day, everyone!
Do you think you’ll give this recipe a try?
More tasty A Year of Pie recipes:
IBC’s Go-To Pie Crust
Apple Pie with All-Butter Crust
Mixed Berry Slab Pie
Bite-Sized Peanut Butter Pie with Chocolate Crust (You are here!)
Double Cherry Bullseye Pie
Strawberry Hand Pies
Blueberry Cream Pie
Strawberry Rhubarb Pie
Peach and Blueberry Slab Pie