Mini Chocolate Peanut Butter Pies

With a ruffle of chocolate whipped cream, these mini pies are ready for their close-up.

Hands On Time:
15 mins
Total Time:
1 hrs 30 mins


  • 1 cup chocolate cookie crumbs

  • ¼ cup unsalted butter, melted

  • 2 tablespoon granulated sugar

  • Pinch salt

  • 1 cup heavy cream

  • 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


  1. 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.

  2. 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.

  3. 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.

    Mini Chocolate Peanut Butter Pies
    Carson Downing


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.


To store: Refrigerate pies in an airtight container up to 2 days.

Nutrition Facts (per serving)

238 Calories
18g Fat
16g Carbs
3g Protein
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.

Related Articles