Mini Peanut Butter Pies

Are 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.

1. Begin by preparing your chocolate pie dough. Don’t be intimated it’s easy. (Full details in the recipe card.)
2. Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
3. Then, preheat your oven to 350 degrees F.
4. On a floured surface, roll out your dough.

5. Cut out the dough using a flour shaped cookie cutter. (My cookie cutter is 3-inches in diameter petal tip to petal tip.)
6. Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

7. Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
8. While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth.
9. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
10. Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

11. 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.
12. 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. 

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Bite-Sized Peanut Butter Pies with Chocolate Crust

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!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate crust, peanut butter, pie

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

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.