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Mini Peanut Butter Pies

Delicious and creamy Mini Peanut Butter Pies with a chocolate cookie crust, perfect for sharing or as a personal treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 pies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup chocolate cookie crumbs
  • 4 tablespoons unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened Make sure it's fully softened for a smooth filling.
  • 1 cup creamy peanut butter High-quality peanut butter is recommended.
  • 1 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Gently fold into the mixture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the chocolate cookie crumbs with melted butter until well combined.
  3. Press this mixture into the bottom of mini pie tins to form the crust.
  4. Bake for 8-10 minutes, then allow to cool.
Filling
  1. In another bowl, beat the cream cheese and peanut butter together until creamy.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.
  3. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Assembly
  1. Spoon the peanut butter mixture into the cooled crusts and smooth the tops.
  2. Refrigerate for at least 2 hours before serving.

Notes

Serve chilled, topped with extra whipped cream or chocolate shavings. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to a month.