Description
These mini pies combine a rich chocolate crust with a creamy peanut butter filling and a glossy chocolate ganache topping. Perfect for parties or an indulgent treat, they are easy to make and impossible to resist.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (about 15 Oreos, crushed)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
- Optional: crushed peanuts for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). In a small bowl, mix chocolate cookie crumbs with melted butter until combined. Press evenly into the bottom and sides of a mini muffin tin (about 12 cups). Bake for 5 minutes, then let cool completely.
- In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip the 1/2 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
- Spoon or pipe the peanut butter filling into the cooled crusts, dividing evenly. Smooth the tops. Refrigerate for at least 2 hours until firm.
- For the ganache, place chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle or spoon ganache over each pie. Garnish with crushed peanuts if desired. Refrigerate until ready to serve.
Notes
You can customize the seasonings to taste. For a crunchier crust, add a pinch of salt to the cookie crumb mixture. These mini pies can be stored in the refrigerator for up to 3 days.