Mini Chocolate Peanut Butter Pies

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted

Peanut butter filling

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 1 cup heavy cream (whipped to stiff peaks)

Chocolate ganache and garnish

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• Chocolate chips for garnish

These components mirror other chocolate peanut butter pie recipes that pair a graham cracker crust with a cream cheese–peanut butter filling and chocolate ganache.​

Step-by-step instructions

Step 1: Prepare the graham cracker crust

1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Stir until the mixture resembles wet sand and holds together when pressed.
3. Divide the mixture among lined muffin tin cups or mini pie pans, pressing firmly into the bottoms to create an even crust layer.​
4. Use the back of a spoon or a small glass to pack it tightly so it doesn’t crumble.
5. Place the crusts in the refrigerator to chill while you prepare the filling.

Many mini peanut butter pies use this same press-in graham crust method and a brief chill to help it set.​

Step 2: Make the peanut butter filling

1. In a large mixing bowl, beat softened cream cheese until smooth and creamy, 1–2 minutes.
2. Add creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt.
3. Mix until fully combined, thick, and silky smooth.​

Cream cheese plus peanut butter plus powdered sugar is a classic base for no-bake peanut butter pie fillings.​

4. In a separate bowl, whip 1 cup heavy cream to stiff peaks (the cream should hold firm peaks when the beater is lifted).
5. Gently fold the whipped cream into the peanut butter mixture until light and fluffy, taking care not to deflate the cream.​

Folding whipped cream into a peanut butter–cream cheese base is how many recipes create a mousse-like texture that sets nicely in the fridge.​

Step 3: Fill the crusts

1. Remove chilled crusts from the refrigerator.
2. Spoon or pipe the peanut butter filling evenly into each crust, smoothing the tops.
3. Return the mini pies to the refrigerator to chill while you prepare the chocolate ganache.

Most mini peanut butter pies are chilled for at least a short time before adding ganache so the filling firms slightly.​

Step 4: Prepare the chocolate ganache

1. Place semi-sweet chocolate chips in a heat-safe bowl.
2. Heat 1/2 cup heavy cream until hot but not boiling (on the stovetop or in the microwave in short bursts).
3. Pour the hot cream over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth and glossy.​
4. Let the ganache cool briefly until just slightly thickened but still pourable; this helps it stay on top of the filling rather than sinking in.

Simple 1:1 ratios of chocolate to cream are standard for ganache toppings on peanut butter pies.​

Step 5: Top and chill the mini pies

1. Spoon the chocolate ganache over each mini pie, spreading gently to the edges.
2. Garnish with chocolate chips while the ganache is still soft so they adhere.
3. Refrigerate for at least 2 hours, or until fully set and chilled through.

Similar chocolate peanut butter pies recommend at least a few hours of chilling to firm the filling and ganache for clean slices or neat bites.​