Mini Peanut Butter Pies
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyAre you looking for a dessert that will have your guests begging for the recipe? Look no further than these Mini Peanut Butter Pies with a chocolate crust. These bite-sized treats are easy to make but pack a flavorful punch, with a rich chocolate crust and creamy peanut butter filling.
Wow!. It seems as though I’ve been baking up a storm around here lately. From amazing pies to fun cookies to irresetible cream cheese desserts – 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.
Now, I’ve made a lot of recipes here on Inspired by Charm, but I can say with certainty that these Mini 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 think you’re going to love them too!
And speaking of peanut butter, if you’re a fan, I have an entire collection of my best peanut butter dessert recipes.
Why You’ll Love This Recipe
- Their individual mini size means they are the perfect dessert for entertaining, as each guest can have their own mini pie.
- Like any chocolate peanut butter dessert they are the perfect combination of sweet and salty, with the peanut butter filling being creamy and slightly savory.
- The chocolate crust adds a decadent touch that will have your taste buds doing a happy dance. Plus, tell me that scalloped edge is not the cutest thing you’ve ever seen.
Ingredients
To create these adorable mini peanut butter pies, you’ll need a few basic ingredients. I broke them down by category to make it easy for you.
Chocolate Crust:
- all-purpose flour
- cocoa powder
- sugar
- kosher salt
- unsalted butter
- Crisco (vegetable shortening)
- eggs
- iced coffee
Peanut Butter Filling:
- creamy peanut butter
- cream cheese
- vanilla extract
- confectioners’ sugar
- cool whip
Garnish:
- semi-sweet chocolate chips
- Crisco
- Chopped peanuts (optional
How to Make
I will walk you through the process of making this blueberry galette. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preparing your chocolate pie dough. Don’t be intimated it’s easy. (Full details in the recipe card.)
- 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.
- Cut out the dough using a flour shaped cookie cutter. (My cookie cutter is 3-inches in diameter petal tip to petal tip.)
- 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! You’re done. I know it may sound a little complicated, but they come together quickly. And I promise, they are worth the time.
Variations
Now that you have mastered the art of making mini peanut butter pies in a chocolate crust, why not experiment with some variations to keep your guests intrigued?
- For those who love a bit of texture in their desserts, you could add some chopped nuts on top of the pies. Almonds, hazelnuts, and pistachios would all work perfectly and add a crunch to the creamy filling.
- If you want to make your mini pies a bit more decadent, drizzle some caramel or hot fudge sauce over the top. This will create a visual masterpiece that your guests will definitely be impressed with.
With all these variations to play with, you can’t go wrong.
Frequently Asked Questions
If you’re new to making mini pies or have questions about this particular recipe, I’ve got you covered. Here are some frequently asked questions:
Can I use a different type of nut butter?
Yes, feel free to experiment with almond butter, cashew butter, or any other nut butter you prefer.
Can I use a different type of crust?
A: Absolutely! While I love (and highly recommend) the chocolate crust for these mini pies, you could use a traditional graham cracker crust or even a gluten-free option.
Can I make these mini pies ahead of time?
A: Yes, you can make them a day ahead of time and store them in the refrigerator. Just add your desired toppings right before serving.
Can I make these mini pies larger?
A: Sure! Instead of using a mini muffin tin, you could use a regular muffin tin for larger pies. Just adjust the baking time for the crust accordingly.
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.
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?
More Pie Recipes You Will Love
- Apple Pie with All-Butter Crust
- Mixed Berry Slab Pie
- Blackberry Crostata
- Strawberry Hand Pies
- Blueberry Cream Pie
- Strawberry Rhubarb Pie
I insist that you tray making these mini peanut butter pies! If you do, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Bite-Sized Peanut Butter Pies with Chocolate Crust
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:
- 1 cup creamy peanut butter
- 1 package (8 ounces) cream cheese softened
- 1 teaspoon vanilla
- 1 1/4 cup confectioners’ sugar
- 1 package (8 ounces) Cool Whip thawed
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.
Hi Michael! Thank you so much for your quick and kind answer! I’ll probably try by the end of the week, and of course I’ll send you some pics! meanwhile, I’m sending you so sun! xoxo, Barbara
Hi Michael! Just saw your recipe and I am totally in love! I have to do it! I live a bit far away from you, in Brazil, and measures here are quite a bit different. That’s why i wanted to check on how much exactly is a stick of unsalted butter… 200 g? Please let me know, cause I really want to make these!!! Kisses from the tropics, Barbara.
The tropics!? I want to come and visit. Our winter here has been horrible!
So I did a little research. In one pound of butter (4 sticks) there are 453 grams. So, that would make one stick 113.25 grams. Also, one stick of butter = 1/2 cup of butter.
Hopefully those conversions are helpful! You’ll have to let me know how your Bite-Sized Pies turn out. And please send some sun my way.
xo Michael
These look so wonderful! I’m definitely going to try them soon… and as I was reading the recipe, my brain was screaming at me with all sorts of other flavor combinations… vanilla crust with no-bake cheesecake filling topped with a white chocolate drizzle, a cinnamon crust with a pumpkin pie filling topped with some stabilized whipped cream, a vanilla crust with a lemon filling sprinkled with powdered sugar… Oh my goodness, you might have created a new trend!!!
Oh my gosh. I know. I gave them to my friend and she was sating the same thing. Lots of things to try!
xo Michael
I just wanna say that I Love, Love, Love your posts! From gardening, to desserts, to drinks. Thank You! Hope U Have a Fabulous Valentine’s Day 🙂
Awww! Thank you so much Cindy! V-day isn’t my favorite, but your message sure helps. Haha.
xo Michael
Can you tell me if you used unsalted butter?
Yep, it’s unsalted.
xo Michael
These look yummy! Your posts lately have been making my mouth water, they all look so delicious. I think I am going to have to pull out my apron and attempt some pies. I have never made a pie before so you have truly been an inspiration. Thanks! Looking forward to more goodies 🙂
Fab recipe!
Oops, just found my answer in the printable version!
These look delicious! Just wondering how many minis the recipe makes? Thanks.
How many does this recipe make?
Just wondering if the butter that is being used is no salt butter?
Yep! Sorry, I can adjust that. 99% of the time I use unsalted butter.
xo Michael
I have tips and bags, and I still resort to baggies! 🙂 These look amazing and I might have to get a mini cupcake tin so I can make them for Valentine’s Day
ok, I’m totally in LOVE with the chocolate crust!! I bet these are out of this world good!
These look delicious! Thanks for sharing the recipe 🙂
These look oh-so-good! The petal pie crusts seriously bring the cuteness level of these mini pies over the top! Can’t wait to make them! 🙂
OMG, yummy!!!!!!!!! Definitely trying this, Michael! Thanks!
Oh hey, me again 🙂 these look delicious, I cannot wait to try them!
A little side note on the piping bags, the plastic Wilton bags that you can get at any JoAnn’s, Michaels or even Wal-Mart in the cake aisle are the way to go! You can just cut off the tip, drop in whatever piping tip you want to use and fill the bag! It makes clean up SO easy! Seriously, I NEVER get out my “real” piping bags because they are such a pain to clean!
Wow! These look amazing. I love the combination of peanut butter and chocolate. Pinning these!
Ooh these look fabulous! I think I need to give these a try. I made your crumb topped cranberry eggnog during the holidays and they were fabulous!
I love the year of pie!
These look absolutely delicious and quite decadent. Perfect to make on a snowy winter day.
Surely, I will give this a try. With the cream cheese in it, I bet it is delicious.