Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you’re willing toe share them with!

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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 for mini peanut butter pies late last week and couldn’t get it out of my head. I just had to give it a try as soon as possible.

Bite-Sized Peanut Butter Pie with Chocolate Crust:

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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.

How to Make Peanut Butter Pie with Chocolate Crust:

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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.

IMG_0051

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

So, without further ado, let me show you how to make them.

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.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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?

Want more delicious pie recipes? Try these:

 

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

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?

Mini Peanut Butter Pie with Chocolate Crust:

Bite-Sized Peanut Butter Pies with Chocolate Crust

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: chocolate crust, peanut butter, pie
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you're willing toe share them with!

Ingredients

Chocolate Crust:
  • 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 - (vegetable shortening)
  • 2 yolks from large eggs
  • 6 - 8 tablespoons iced coffee - ice water will work as well
Peanut Butter Filling:
Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts - optional

Instructions

  • 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.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  • Adel at

    Hi Michael I made this recipe last night for my granddaughters birthday and today I made the filling it is delicious. I believe the comments about the pastry tasting bad is the fact that the pastry flavor is bland but I didn’t give up when I put the filling and taste it it all came together is mild in flavor but delicious. Thank you

  • Nina at

    The crust is horrible

    • Michael Wurm, Jr. at

      Nina – thanks for your feedback. Could you please elaborate? Why is it “horrible”? Is it the texture, flavor, etc.? I LOVED the crust on these, so I’m curious why you didn’t. Any additional information would be really helpful!

      Thank you so much!
      Michael

  • Ruth Ann Corso at

    I tried these today. Several people tasted them and were disappointed with the crust. Loved the filling.

    • Michael Wurm, Jr. at

      The crust was one of my favorite parts. I’m curious what didn’t they like about it? Flavor? Texture? Something else?

      xo Michael

  • Joanne at

    Can i substitute for the Crisco? Meaning leave it out?

    • Michael Wurm, Jr. at

      You could try substituting with butter, but I haven’t made it this way, so I can’t guarantee results.

      xo Michael

  • Laurie Jamieson at

    I am gluten free and dairy free but going to try this with my go to substitutes I’ll let you know how they turn out!

  • Boyan Minchev at

    I love peanut butter and mixed with chocolate is just so delicious. Thank you for sharing this amazing pie recipe with us.

  • Fran at

    I would like to subscribe.

  • Kathy bergman at

    Yes, the cuteness factor pulled me in right off. I will be trying these

  • Sandy at

    Doing a dessert bar for wedding and these would be great, can’t wait to try it! Thank you!

  • Cynthia hanna at

    Looks very nice and certainly very tasty

  • Denise J at

    I was excited about trying out this recipe but was disappointed when my tarts shrunk
    In size and puffed up in the middle . Do you have an idea what could have gone wrong?

    Thank you!

  • Jessica at

    So I think I used to much coffee in my pie crust and it’s kinda sticky, can i just keep adding more flour or will that take away the chelate flavor?

    • Michael Wurm, Jr. at

      A little additional flour should be okay.

      xo Michael

  • Karen Ina at

    Wow!! I can’t wait to make these! Do you know if you can pre make these and freeze them?

    • Michael Wurm, Jr. at

      I haven’t tried freezing them. However, I wouldn’t necessarily recommend it.

      xo Michael

  • ortal at

    Hello , I’m from Israel and did not understand what it is:
    “cold 4 tablespoons Crisco Yolk”?
    And I did not understand what it is:
    ” 1 stick unsalted butter”? How much is in grams ?

    • Michael Wurm, Jr. at

      Crisco is vegetable shortening. 1 stick of butter is equal to 113 grams. Hope that helps!

      xo Michael

  • Margaret at

    Holy cow! Made these yesterday for a bake sale and man are they fantastic! Thank you for sharing. The only thing I had a lot of filling leftover. Maybe I didn’t roll thin enough. I didn’t see how many it should make. I got 36. So going to make another half recipe of dough for us!

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