Mini Peanut Butter Pies

In this article, we will explore a delicious and easy-to-prepare recipe.

Mini Peanut Butter Pies

Introduction

Welcome to another delightful creation on Adrian Recipes! Today, we’re diving into the rich and creamy world of Mini Peanut Butter Pies. Whether you’re a seasoned baker or a beginner in the kitchen, these bite-sized treats are sure to impress both your taste buds and your guests. Perfect for parties, family gatherings, or a sweet indulgence just for yourself, these Mini Peanut Butter Pies combine the classic flavors of chocolate and peanut butter with a modern twist. Let’s get started!

Ingredients List

• For the Chocolate Pie Shells:

  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter (cold)
  • 4 tablespoons Crisco (vegetable shortening)
  • 2 egg yolks
  • 6 – 8 tablespoons iced coffee (ice water will work as well)

• For the Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • 1 package (8 ounces) cream cheese (softened)
  • 1 teaspoon vanilla
  • 1 1/4 cup confectioners’ sugar
  • 1 package (8 ounces) Cool Whip (thawed)

• For the Chocolate Drizzle:

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts (optional)

Timing

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour

Step-by-Step Instructions

Step 1: Prepare the Dough

In a food processor, blend together 2 cups of flour, 4 tablespoons of cocoa powder, 4 tablespoons of sugar, and 1 teaspoon of kosher salt until well combined. Add 1 stick of cold unsalted butter and 4 tablespoons of Crisco, pulsing until the mixture resembles coarse crumbs.

Step 2: Form the Dough

Add 2 egg yolks and 6-8 tablespoons of iced coffee, processing with slow pulses until the dough forms a ball. Adjust the coffee quantity to achieve the perfect consistency.

Step 3: Chill the Dough

Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 4: Roll Out the Dough

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a 3-inch flower-shaped cookie cutter to cut out shapes.

Step 5: Bake the Pie Shells

Gently press the dough flowers into an ungreased mini muffin pan. Bake for 12-15 minutes. Cool completely in the pan to maintain their shape.

Step 6: Create the Peanut Butter Filling

Beat together 1 cup of peanut butter, 8 ounces of softened cream cheese, and 1 teaspoon of vanilla until smooth. Gradually add 1 1/4 cup confectioners’ sugar and mix until smooth. Fold in 8 ounces of Cool Whip.

Step 7: Assemble the Pies

Pipe the peanut butter filling into the cooled chocolate pie shells using a piping bag.

Step 8: Add the Chocolate Drizzle

Melt 1 cup of semi-sweet chocolate chips with 1 tablespoon of Crisco in a microwave-safe bowl. Cool slightly, then drizzle over the filled pies. Garnish with chopped peanuts if desired.

Nutritional Information

• Calories: 138 kcal
• Carbohydrates: 12 g
• Protein: 2 g
• Fat: 9 g
• Saturated Fat: 4 g
• Trans Fat: 0.3 g
• Cholesterol: 18 mg
• Sodium: 88 mg
• Fiber: 1 g
• Sugar: 6 g
• Unsaturated Fat: 4 g
• Serving Size: 1 serving

Healthier Alternatives for the Recipe

For a healthier twist, consider using whole wheat flour for the pie shells, swapping out the Cool Whip for Greek yogurt, and using natural peanut butter with no added sugar.

Serving Suggestions

Serve these Mini Peanut Butter Pies chilled for a refreshing treat. Pair them with a cup of coffee or your favorite tea for a delightful afternoon snack or dessert.

Common Mistakes to Avoid

• Avoid overmixing the dough to prevent tough shells.
• Ensure the pie shells are completely cool before adding the filling to maintain their shape.
• Use softened cream cheese for a smoother filling.

Storing Tips for the Recipe

Store the pies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them, and thaw before serving.

Conclusion

These Mini Peanut Butter Pies are a delightful blend of creamy and crunchy textures, perfect for any occasion. We hope this recipe becomes a favorite in your home. Don’t forget to explore our other delicious recipes on Adrian Recipes for more culinary inspiration!

FAQs

Q: Can I make these pies in advance? A: Yes, you can prepare the pie shells and filling a day ahead and assemble them on the day of serving.

Q: Can I use a different nut butter? A: Absolutely! Almond or cashew butter would work wonderfully as well.

Q: How can I make this recipe dairy-free? A: Substitute the cream cheese with a dairy-free cream cheese alternative and use a dairy-free whipped topping.

Mini Peanut Butter Pies

These delightful mini peanut butter pies are perfect for any occasion. Smooth, creamy, and with a hint of chocolate, they’re sure to be a hit!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Servings: 24 mini pies

Course: Dessert

Cuisine: American

Calories: 138

Ingredients Equipment Method Notes

Ingredients

  

Pie Crust

• 240 g all-purpose flour
• 4 tbsp unsweetened cocoa powder
• 4 tbsp sugar
• 1 tsp kosher salt
• 113 g unsalted butter cold
• 4 tbsp Crisco (vegetable shortening)
• 90 ml iced coffee ice water will work as well

Pie Filling

• 240 g creamy peanut butter
• 1 package cream cheese softened
• 1 tsp vanilla
• 156 g confectioners’ sugar
• 1 package Cool Whip thawed
• 175 g semi-sweet chocolate chips
• 1 tbsp Crisco
• g Chopped peanuts optional

Equipment

• Food Processor
• Mini Muffin Pan

Method

 

1. In a food processor, combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles.
2. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
3. Press the dough into two flattened discs. Wrap in plastic and refrigerate for at least 30 minutes.
4. Preheat your oven to 350 degrees F.
5. On a floured surface, roll out your dough until it is about 1/8 inch thick. Cut out the dough using a flower-shaped cookie cutter.
6. Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12-15 minutes.
7. Allow the mini pie shells to cool completely in the pan before removing.
8. For the filling, beat the peanut butter with the cream cheese and vanilla until smooth. Add the confectioners’ sugar and beat again until smooth. Add the Cool Whip and beat the mixture one final time until smooth.
9. Pipe the filling into the cooled chocolate pie shells using a piping bag or large plastic bag.
10. For the drizzle, melt the chocolate chips and shortening. Allow the mixture to cool slightly, then drizzle over the filled pie shells. Top with chopped peanuts if desired.

Notes

For best results, ensure the dough is well chilled before rolling out. Substitute ice water for iced coffee if preferred. These mini pies can be stored in the refrigerator for up to 3 days.