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!
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.
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:
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.
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?
Want more delicious pie recipes? Try these:
- Apple Pie with All-Butter Crust
- Mixed Berry Slab Pie
- Blackberry Crostata
- Strawberry Hand Pies
- Blueberry Cream Pie
- Strawberry Rhubarb Pie
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
Ingredients
- 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
- 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
- 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 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.
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.
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?
What brand is your cookie cutter?
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.
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
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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.
It’s basically just a pie crust with chocolate, so you’d just need a standard pie crust recipe. You can try this one: https://inspiredbycharm.com/2014/03/ibcs-go-to-pie-crust.html
xo Michael
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.
IF you did not need a chocolate crust, but a plain one, would the quantities on this recipe work?
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.
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Do you have to refrigerate these? Can you make them ahead( a day or two)?
These look incredible, would be great for a party this month, can you make ahead the chocolate crusts and freeze?
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?
Can I replace peanut butter with nutella?
What if you are unable to eat peanut butter what would you recommend as a center filling?
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
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.
Is there a substitute for the crisco? I don’t like to use it. would coconut oil work?
I assume you could just replace the crisco with additional butter.
xo Michael
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 :-).