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.

Love it?
Share it!
        
You may also like...
Inspired By Charm Paint Colors
Comments

  • Arlene at

    Made these on a rainy, dreary Sunday afternoon and they are the pick-me-up we needed to turn this day around! Absolutely delish and quite easy to make. My husband can’t stop sneaking them so hopefully we have enough to serve for dessert when the neighbours come over for supper tonight! Thanks for sharing this yummy recipe, Michael.

  • dee at

    I was wondering if you could suggest another filling other than peanut butter that would work in this recipe? It looks like a great recipe, but i’m not a fan of peanut butter and chocolate together.

  • Anna at

    Hi Michael,
    these look pretty yum, but I am in Australia and I don’t think we have Cool Whip, do you think I could just use normal cream?

  • Michelle at

    What brand is your cookie cutter?

  • Brandye at

    I know this post is kinda old but….
    I am very allergic to dairy, the only thing I don’t know about substituting is butter. Would an oil or margarine work.

    • Michael Wurm, Jr. at

      Brandye, I’m not sure. I’ve only made it this way, so I don’t know what would happen if you changed the ingredients. Sorry.

      xo Michael

  • prev at

    If some one wants expert view about blogging then i advise him/her to go to see
    this web site, Keep up the fastidious job.

  • Vlondhe at

    I want to try this, but also, do you have a non chocolate version of this? if I USED WATER and took cocoa out, woul.d that work? I don’t bake a lot.

      • Annette Begaye at

        If you are rolling this out like pie crust, try not to use the leftover cuttings in your cut outs. re-working the dough makes it tough & crumbly instead of flaky. I tend to use lard in my crust instead of crisco or butter, amazing the flavor & texture diference.

  • Vlondhe at

    IF you did not need a chocolate crust, but a plain one, would the quantities on this recipe work?

  • Ashley LaMar at

    Ridiculous! I love these and I’m totally making them at some point, probably whenever I am able to get a big crowd together. If I’m not able to serve these to a big group I just know I would eat every one of them myself.

  • the 3 week diet system reviews at

    But when you do eat fat, get it from natural foods,
    such as small amounts of nuts, chicken, fish, and lean meats.
    Gallbladder or liver disease may be indicated by the presence of bilirubin. Generally when you are on diet,you
    are made to eat tasteless diet that makes you quit the diet plan sooner.

  • the 3 week diet system at

    You tell yourself that starting next week you are going to start a fat loss plan and this time you will
    stick to the plan. Naturally, if you pop the chart on the wall, you should have both your arms and hands in the places they need to be,
    that will of course depend on the particular exercise you are doing.
    Eating excessive food, especially simple sugars and saturated fats,
    is bound to keep the weight on.

  • Karen at

    Do you have to refrigerate these? Can you make them ahead( a day or two)?

  • Barb at

    These look incredible, would be great for a party this month, can you make ahead the chocolate crusts and freeze?

  • Najah Sabri at

    Thank you for the fabulous recipe .. I did yesterday and it was a hit … But I had suffered a little with the dough .. It was moist .. I used only 5 T.S coffee .!! I thought maybe the Crisco must be cold like the butter?

  • natashA at

    Can I replace peanut butter with nutella?

  • Breana at

    What if you are unable to eat peanut butter what would you recommend as a center filling?

  • Susan Gwynn at

    I will definitely try these. They look yummy! I am doing a dessert table for an event in a couple of months. Do you think these would freeze well? I thought I could freeze them, thaw and drizzle the chocolate and top with the chopped peanuts. I

  • Kate at

    How far in advance do you think I could make these? My daughter is having a Mad Hatter Tea Party for her birthday and she thinks these are darling! But I need to not be doing everything at the last minute day off.

  • MadameStrange at

    Is there a substitute for the crisco? I don’t like to use it. would coconut oil work?

    • Michael Wurm, Jr. at

      I assume you could just replace the crisco with additional butter.

      xo Michael

  • Tempe at

    Chocolate and peanut butter anything is heaven. My fav is PB2 and chocolate soy. I’m making these but something wicked makes me want to just make a big one…or maybe it’s the lazy me. Anyway…thanks again for the inspiration :-).

Post a comment (Need an avatar?)

Recipe Rating




* required fields