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

  • Leah at

    I made these for a baby shower. They were a hit. Very charming touch with the flower crust. I added a few pink sixlets on top of a couple of them. πŸ™‚

  • Maria at

    Hi Michael!
    Thanks for the recipe! would love to make those for a party and have a question…
    How wide is the mini muffin tray in diameter, please? I’m not sure which one to order since I don.t have any at all πŸ™

    Thank you!

    • Michael Wurm, Jr. at

      Maria, they are just the standard mini muffin pan. The cavities for the muffins are about 2 inches.

      xo Michael

  • restaurant copycat recipes at

    Thanks for ones marvelous posting! I really enjoyed reading it, you happen to be a great author.I will always bookmark your
    blog and will eventually come back at some point. I want to encourage
    yourself to continue your great job, have a nice morning!

  • Person at

    How many does this yield?

    • Michael Wurm, Jr. at

      About 3 dozen.

      xo Michael

  • Ingrid at

    Would thin roll out cookie dough work instead of pie crust? I was just curious although I am going to use your chocolate one the first time. (making them today )

  • Shelly at

    How many does this recipe make? I have looked all over and do not see it anywhere.

    • Michael Wurm, Jr. at

      About three dozen.

      xo Michael

  • Vanessa Ryan at

    These look amazing! I can’t seem to find how many this recipe makes, I’m sure I’m just missing it, could anyone tell me?

  • Faygie Fellig at

    although I’m off sugar i will be making these for my guests!

  • Kerrie at

    I will have to work out what to convert Crisco and cool whip to, as I live in Australia and I have never heard of either.

    • Michael Wurm, Jr. at

      Crisco is vegetable shorting. Cool whip is whipped cream. πŸ™‚

      Hope that helps!
      xo Michael

      • sandra carol carney at

        Not to be nitpicky, but Cool Whip is not whipped cream.

  • cherrie at

    I just made these tonight and I was so excited because they are so cute and fun, unfortunately the crust tasted awful it was so bad we couldn’t even eat it. The filling however was so delicious so we licked that out and threw the crust away. I followed the recipe to the T so I’m not sure why it was so bad, I will make this again because they were still adorable but with a graham cracker crust instead.

    • Michael Wurm, Jr. at

      Cherrie, It’s just a basic pie crust recipe with the addition of cocoa powder so I’m not sure what could have went wrong? Maybe one of your ingredients was bad / sour?

      xo Michael

  • djcroyle at

    can these be frozen? I am thinking of making these for my daughters’s wedding as part of the cookie table

    • Michael Wurm, Jr. at

      I didn’t try freezing them. I don’t think I’d recommend it as the pie crust could get soggy as they defrost.

      xo Michael

  • Caitlin at

    These look scrumptious! I was just wondering what Crisco is? I live in South Africa and I’ve never heard of it! πŸ™‚

  • Susan at

    These look delicious!! Thanks for sharing. But I must ask, what does a flour shaped cookie cutter look like?? I couldn’t resist lol.

  • Beth at

    These look amazing! I’m thinking about making these for a bridal shower I’m throwing. Would I be able to make these the day before?

    • Michael Wurm, Jr. at

      I’m not sure Beth. I’m thinking you could make the crusts and the filling the day before and then fill them the day of the shower. Assembling them a day in advance MAY result in a soggy bottom.

      xo Michael

  • ThePinBuster at

    What a great recipe! I made these for my kid brothers on Sunday. They turned out adorable!
    I hope you don’t mind but I did a pin test of your recipe on my blog. I gave proper attribution and hopefully this will result in some traffic to your wonderful site.
    Grace & Peace

  • tina at

    do these freeze well?

    • Michael Wurm, Jr. at

      I haven’t tried. But I assume they are better fresh.

      xo Michael

      • Kitty at

        If I don’t have a food processor, will a standard mixer do the same job??

  • Juventas at

    Hi these look awesome. I want to make them ahead for a party and was curious on how to store them. Thanks

  • Gloria Daniels at

    Hi Michael,
    I made these and they came out exactly as pictured and they were fabulous. The only change I made was to add some chocolate vinegar to my pie crust as I never make pie crust without vinegar (this tenderizes the crust).
    I hope you don’t mind but I curated your recipe on my website. I gave proper attribution and hopefully this will result in some traffic to your wonderful site.
    Thanks for this great recipe
    Gloria Daniels
    http://www.homeandgardendigest.com

  • Shawna at

    I make peanut butter pie a lot and if you want it a bit fluffy try heavy whipping cream instead of cool whip

    • Jill at

      Would you beat the heavy whipping cream before adding it to the peanut butter mixture?

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