Easy Mini Chocolate Peanut Butter Pies Ready in 30 Minutes

Did You Know 72% of Dessert Lovers Crave Chocolate and Peanut Butter Together?

There’s something magical about the way rich, velvety chocolate dances with creamy peanut butter—a pairing so perfect it feels like destiny in every bite. And when you shrink that heavenly combination into adorable Mini Chocolate Peanut Butter Pies, you create little moments of joy that are impossible to resist. Whether you’re hosting a cozy gathering or simply treating yourself, these mini pies are the ultimate indulgence that’ll have everyone reaching for seconds (and thirds!).

I still remember the first time I made these for a friend’s birthday. The way her eyes lit up after one bite told me everything—this recipe was a keeper. The best part? They’re surprisingly simple to whip up, with a buttery graham cracker crust that cradles a luscious peanut butter filling, all crowned with a glossy chocolate ganache. No fancy equipment needed—just love, a mixing bowl, and a muffin tin!

What makes these mini pies truly special is their versatility. They’re elegant enough for dinner parties yet playful enough for lunchbox surprises. Plus, their petite size means you can savor the decadence without overindulging (though I won’t judge if you eat two… or four). Ready to make your kitchen smell like a patisserie dream? Let’s gather our ingredients—I promise, every step is as delightful as the last.

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Mini Chocolate Peanut Butter Pies

There’s something undeniably magical about the combination of chocolate and peanut butter—it’s a match made in dessert heaven. These Mini Chocolate Peanut Butter Pies are the perfect little bites of indulgence, with a rich chocolate crust, a creamy peanut butter filling, and a silky chocolate ganache topping. They’re just the right size for satisfying your sweet tooth without overdoing it (though, let’s be honest, you might want two… or three).

Ingredients You’ll Need

• 1 ½ cups chocolate cookie crumbs – I love using Oreo crumbs (filling included!) for that deep chocolate flavor, but graham crackers work too if you prefer a milder taste.
• 6 tablespoons unsalted butter, melted – This binds the crust together, and using unsalted butter lets you control the sweetness.
• 1 cup creamy peanut butter – Go for the good stuff—natural peanut butter with just peanuts and salt. Avoid the overly processed kinds, as they can make the filling too stiff.
• 4 oz cream cheese, softened – Full-fat cream cheese ensures the filling is luxuriously smooth.
• ½ cup powdered sugar – Sift it first to avoid any lumps in your filling.
• 1 teaspoon vanilla extract – A little splash of vanilla elevates the peanut butter flavor beautifully.
• ½ cup heavy cream – This will be whipped into the filling for extra fluffiness.
• 1 cup semi-sweet chocolate chips – For the ganache topping. If you’re a dark chocolate lover, feel free to go darker!
• ½ cup heavy cream (for ganache) – Heating this up will melt the chocolate into a glossy, dreamy topping.
• Flaky sea salt (optional) – A tiny sprinkle on top adds the perfect salty contrast.

Step-by-Step Instructions

1. Make the Chocolate Crust

Start by crushing your cookies into fine crumbs—a food processor makes this quick, but a zip-top bag and rolling pin work just as well. Mix the crumbs with melted butter until they resemble wet sand. Press the mixture firmly into the bottoms of a 12-cup mini muffin tin (or use a standard muffin tin for slightly larger pies). Pop them in the freezer for 15 minutes to set while you prepare the filling.

2. Whip Up the Peanut Butter Filling

In a large bowl, beat the softened cream cheese until smooth—no lumps allowed! Add the peanut butter, powdered sugar, and vanilla, mixing until fully combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the peanut butter mixture. This keeps the filling light and airy. Spoon or pipe the filling into the chilled crusts, smoothing the tops with a spatula. Return them to the fridge to firm up for at least 30 minutes.

3. Prepare the Chocolate Ganache

Heat the heavy cream in a small saucepan until it just begins to simmer—don’t let it boil! Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for a minute to melt the chocolate. Then, stir gently until smooth and glossy. Let it cool slightly so it thickens but is still pourable.

Conclusion

These Mini Chocolate Peanut Butter Pies are the perfect bite-sized indulgence for any occasion. With a rich chocolate crust, creamy peanut butter filling, and a decadent chocolate drizzle, they’re sure to satisfy your sweet tooth without overwhelming you. Plus, their adorable size makes them ideal for sharing—or keeping all to yourself!

Ready to whip up a batch? Give this recipe a try and let us know how it turns out in the comments below. And if you’re craving more delicious treats, be sure to check out our other dessert recipes—like our No-Bake Cheesecake Bites or Salted Caramel Brownies—for more sweet inspiration!

FAQs

Can I make these pies ahead of time?

Absolutely! These mini pies can be prepared up to two days in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve. For best results, add the chocolate drizzle right before serving to keep it looking fresh.

Can I use a different nut butter instead of peanut butter?

Yes! Almond butter or cashew butter would work beautifully as substitutes. Just keep in mind that the flavor will vary slightly, so adjust the sweetness if needed.

How do I prevent the crust from crumbling?

Make sure to press the crust mixture firmly into the muffin tin so it holds together. If it’s still too crumbly, try adding an extra tablespoon of melted butter to the mixture for better binding.

Are these pies freezer-friendly?

They sure are! Freeze the assembled pies (without the drizzle) for up to a month. Thaw them in the fridge overnight and add the chocolate topping before serving.

Can I make this recipe gluten-free?

Definitely! Simply swap the graham crackers for a gluten-free alternative, like gluten-free cookies or oats, and ensure all other ingredients are gluten-free certified.