Description
These mini pies combine a rich chocolate filling with a creamy peanut butter center, all nestled in a buttery, flaky crust. Perfect for parties or a sweet indulgence.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-6 tablespoons ice water
- 1/2 cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
- Optional: chopped peanuts for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin pan.
- In a food processor, combine flour and salt. Add cold butter and pulse until coarse crumbs form. Gradually add ice water, one tablespoon at a time, pulsing until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll out the dough to 1/8-inch thickness. Cut out circles slightly larger than the muffin cups. Press into the muffin pan. Prick the bottoms with a fork.
- Bake for 12-15 minutes until lightly golden. Cool completely on a wire rack.
- In a bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Spoon a small amount into each cooled crust, filling about halfway.
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring, until smooth. Stir in butter until melted and glossy.
- Pour melted chocolate over the peanut butter layer, covering completely. Sprinkle with chopped peanuts if desired.
- Chill for at least 1 hour until set. Serve chilled or at room temperature.
Notes
You can use a pre-made pie crust if you prefer, and feel free to use crunchy peanut butter for added texture. These pies keep well in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American