What is the best way to store mini chocolate peanut butter pies?

Keep Mini Chocolate Peanut Butter Pies in an airtight container in the fridge for up to five days. If you want to store them longer, freeze them individually and thaw in the refrigerator before serving. This helps maintain their creamy filling and the smooth, glossy ganache topping.

Can I make substitutions for the ingredients in the mini chocolate peanut butter pies?

Absolutely. You can swap peanut butter with almond butter, mascarpone for cream cheese, or even use crushed cookies instead of graham crackers. Coconut cream and plant-based chocolate chips also work well for a dairy-free version of Mini Chocolate Peanut Butter Pies.

How do I ensure the chocolate ganache sets properly on my mini pies?

Let the hot cream sit over the chocolate chips for a full minute before stirring. This allows the chocolate to melt evenly, resulting in a smooth ganache. Cool it slightly before pouring to avoid melting the filling. For a flawless top, gently shake the pies to level the ganache, like in the Turtle Brownie Bottom Cheesecake , where clean layers are key.

What can I serve with mini chocolate peanut butter pies for a dessert platter?

Pair them with fruit-forward treats like Blueberry Swirl Yogurt Bites or light cookies for variety. Add nuts, whipped cream, and seasonal fruit for a balanced, visually appealing spread.

Mini Chocolate Peanut Butter Pies: No-Bake Delight with a Creamy Crunch

Description

Mini Chocolate Peanut Butter Pies are a creamy no-bake treat with a graham cracker crust, whipped peanut butter filling, and glossy ganache topping. Perfect for any occasion!

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

8 oz cream cheese, softened

1 cup creamy peanut butter

½ cup powdered sugar

1 cup heavy cream (whipped)

1 tsp vanilla extract

1 pinch salt

1 cup semi-sweet chocolate chips

½ cup heavy cream (for ganache)

Optional: chocolate chips, crushed peanuts, or whipped cream for garnish

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Instructions

1. Mix graham cracker crumbs with melted butter and press into muffin tins.

2. Chill crusts for 15 minutes.

3. Beat cream cheese until smooth, then mix in peanut butter, sugar, vanilla, and salt.

4. Fold in whipped cream gently to keep mixture light.

5. Spoon filling over chilled crusts and refrigerate.

6. Heat heavy cream and pour over chocolate chips to make ganache.

7. Stir ganache until smooth, then spoon over pies and chill until set.

Notes

Store in the refrigerator for up to 5 days.

Freeze individually if making ahead.

Top with flaky salt or chopped peanuts for extra texture.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American