Irresistible Mini Chocolate Peanut Butter Pies

Irresistible Mini Chocolate Peanut Butter Pies

Chocolate and peanut butter is a classic combination that has been beloved for generations. The origins of peanut butter date back to the late 19th century, when it was first created as a protein-rich food for patients who had difficulty chewing solid food. Meanwhile, chocolate has a history that spans over 3,000 years, originating from ancient Mesoamerican cultures. The pairing of these two ingredients creates a harmonious balance of flavors, leading to a timeless dessert that has become a staple in American cuisine.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 150 grams)
• 1/2 cup butter, melted (113 grams)

For the Filling:

• 1 cup creamy peanut butter (240 grams)
• 1/2 cup powdered sugar (60 grams)
• 8 oz cream cheese, softened (227 grams)
• 1 cup heavy cream (240 ml)
• 1 tsp vanilla extract (5 ml)
• Pinch of salt

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips (170 grams)
• 1/2 cup heavy cream (120 ml)

For Garnish:

• Chocolate chips for garnish

Directions

Step 1: Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with the butter.
2. Line a muffin tin with cupcake liners. Press the graham cracker mixture firmly into the bottoms and sides of each liner to form the crusts.
3. Place the muffin tin in the refrigerator and chill for 30 minutes to set the crusts.

Step 2: Make the Peanut Butter Filling

1. In a large mixing bowl, beat the cream cheese and creamy peanut butter together until the mixture is smooth and well combined.
2. Add the powdered sugar, vanilla extract, and a pinch of salt to the mixture. Continue to beat until all the ingredients are fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until it is light and fluffy.

Step 3: Assemble the Pies

1. Spoon the peanut butter filling into the chilled crusts, distributing it evenly among the muffin cups. Smooth the tops with a spatula to create an even layer.

Step 4: Prepare the Chocolate Ganache

1. In a small saucepan, heat the heavy cream (120 ml) until it is just simmering. Do not let it boil.
2. Remove the saucepan from the heat and add the semi-sweet chocolate chips. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.
3. Pour the chocolate ganache over the peanut butter filling in each mini pie, spreading it evenly to cover the tops.

Step 5: Chill and Serve

1. Refrigerate the pies for at least 2 hours, or until the ganache is set and the filling is firm.
2. Before serving, garnish the mini pies with additional chocolate chips for an extra touch of decadence.

Tips for the Best Mini Chocolate Peanut Butter Pies

• Use high-quality ingredients: The quality of your ingredients will greatly affect the final taste of your pies. Opt for high-quality chocolate chips and fresh peanut butter.
• Room temperature cream cheese: Ensure your cream cheese is softened at room temperature before mixing to avoid lumps in the filling.
• Properly whip the cream: Whipping the cream to stiff peaks is crucial for a light and airy filling. Be careful not to overwhip, as this can cause the cream to become grainy.
• Chill thoroughly: Allowing the pies to chill for the full 2 hours is essential for the layers to set properly and the flavors to meld together.

Nutritional Information

• Calories: 350 kcal per serving
• Servings: 12

These Mini Chocolate Peanut Butter Pies are a delightful treat that combines the rich flavors of chocolate and peanut butter in a perfectly proportioned mini pie. Whether you’re serving them at a party or enjoying them as an everyday dessert, they are sure to be a hit.