Recipes and Cooking Mini Chocolate Peanut Butter Pies Be the first to rate & review! With a ruffle of chocolate whipped cream, these mini pies are ready for their close-up. By Yossy Arefi Yossy Arefi Website Yossy Arefi is a cookbook author, photographer, and food stylist based in Brooklyn, New York. She's a frequent contributor to Better Homes & Gardens, Food52, The New York Times, among other national publications. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup chocolate cookie crumbs ¼ cup unsalted butter, melted 2 tablespoon granulated sugar Pinch salt 1 cup heavy cream ⅓ cup smooth peanut butter 2 ounce cream cheese, softened ¼ cup confectioners sugar ¾ teaspoon vanilla extract 1 tablespoon unsweetened cocoa powder, preferably Dutch process Directions Adjust rack to center of oven and preheat to 350°F. Combine cookie crumbs, melted butter, 1 tablespoon of the granulated sugar, and a pinch of salt in a small bowl. Stir until well combined. Scoop a heaping tablespoon of the mixture into twelve 1 3/4-inch muffin cups. Use your fingers to firmly press into bottom and up sides of each cup. Bake 7 minutes until crusts puff slightly and smell chocolatey. Use a tablespoon measure to press centers down. Bake 2 minutes more. Let cool completely in muffin cups. Use a sharp knife to loosen crusts and remove. For peanut butter filling: Whip 1/2 cup of the cream in a medium bowl to soft peaks. In another medium bowl beat peanut butter, cream cheese, confectioners sugar, and 1/2 teaspoon of the vanilla until smooth and fluffy, about 2 minutes. Add the whipped cream and beat on medium until just combined. Transfer filling to a piping bag with a tip and generously fill each crust (you may have a little extra); chill 30 minutes. For the chocolate whipped cream: Combine remaining 1/2 cup cream, 1 tablespoon granulated sugar, 1/4 teaspoon vanilla, and the cocoa powder in a medium bowl. Whip to soft peaks and top each pie with a spoonful of cream. (Alternately, use a pastry bag fitted with desired tip to pipe cream on top of each pie.) Makes 12 mini pies. Carson Downing Tips For hearts: Spoon melted chocolate into a resealable bag and snip off a corner. Pipe hearts onto waxed paper; let set. Place on pies just before serving. Tips To store: Refrigerate pies in an airtight container up to 2 days. Rate it Print Nutrition Facts (per serving) 238 Calories 18g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 238 % Daily Value * Total Fat 18g 23% Saturated Fat 9g 45% Cholesterol 38mg 13% Sodium 138mg 6% Total Carbohydrate 16g 6% Total Sugars 10g Protein 3g Vitamin C 0.1mg 1% Calcium 23mg 2% Iron 0.8mg 4% Potassium 106mg 2% Folate, total 7.6mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.