Mini Peanut Butter Pies Recipe

Name: Mini Peanut Butter Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups of crushed graham cracker (You can buy crushed, or you can crush graham crackers yourself); 1/2 tsp. of cinnamon; 1/3 cup of sugar; 6 tbsp. of melted butter; Filling; 1 8oz package of cream cheese (the regular block of cream cheese, it's 250 grams); 1 tub of Cool Whip (1 L); 1 cup of milk (I use 1%); 1 cup of peanut butter (I use smooth, but you can choose chunky if you wish); 1 1/2 cups of confections sugar (icing sugar); 2 cups of milk chocolate chips; Other; 24 small butter-tart foil cups

Servings: persons

Crust
1 1/2 cups of crushed graham cracker (You can buy crushed, or you can crush graham crackers yourself)
1/2 tsp. of cinnamon
1/3 cup of sugar
6 tbsp. of melted butter
Filling
1 8oz package of cream cheese (the regular block of cream cheese, it's 250 grams)
1 tub of Cool Whip (1 L)
1 cup of milk (I use 1%)
1 cup of peanut butter (I use smooth, but you can choose chunky if you wish)
1 1/2 cups of confections sugar (icing sugar)
2 cups of milk chocolate chips
Other
24 small butter-tart foil cups

1
First make sure the Cool Whip is thawed and preheat the oven to 375.
2
Start by melting the butter in a bowl and pour your crushed graham crackers in a larger bowl. Add the sugar and cinnamon and dry mix it. Add the butter and mix it thoroughly. It should have the consistency of moist dirt. Then pack the crust into the tins, evenly around the sides and bottom, like you would in a real pie. When I am finished packing the tins, I like to stack them on top of each other and press down to ensure they are tight. Put them on a baking sheet and into the oven. Watch for 3-5 mins, they should be a darker brown. Do not leave them, they burn VERY easily. Take them out to cool after they are cooked.
3
Next start to make the pie filling. In another bowl beat together cream cheese and icing sugar, then add milk and peanut butter. Continue beating until a thick brown batter forms. After that put all the Cool Whip into the bowl, folding it into the mixture. Folding is just taking a spatula and scooping the bottom mixture to the top, gently mixing the Cool whip into the batter, not stirring or beating. Next start scooping the mixture into the cups, it should fill the cup up and over, your mixture should be stiff enough to not spill over.
4
Then chop the chocolate chips into small pieces and sprinkle over the prepared cups. Freeze them for 2-3 hours. Take out of the freezer and serve right away.

4175

kcal

Calories

384

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 1/2 cups of crushed graham cracker (You can buy crushed, or you can crush graham crackers yourself), 1/2 tsp. of cinnamon, 1/3 cup of sugar, and more.

Yes, Mini Peanut Butter Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Peanut Butter Pies

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