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Mini Peanut Butter Pies
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- For the topping:
- Whipped cream (optional)
- Chopped peanuts (optional)
- Chocolate shavings (optional)
Instructions:
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs and granulated sugar.
- Add the melted butter and stir until the mixture is well combined.
- Press the mixture into the bottom and up the sides of small tart pans or cupcake liners placed in a muffin tin to form the crust.
- Place the crusts in the refrigerator to set while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the peanut butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla extract, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Assemble the Pies:
- Spoon the peanut butter filling into the prepared crusts, smoothing the tops with a spatula.
- Refrigerate the pies for at least 2 hours or until set.
- Serve:
- Top the mini peanut butter pies with whipped cream, chopped peanuts, and chocolate shavings if desired.
- Serve chilled.
Enjoy your creamy, peanut buttery mini pies!