Mini Chocolate & Peanut Butter Pies

Mini Chocolate & Peanut Butter Pies

Uh-oh. I think I’m starting to show the signs of a new obsession.

An obsession with pie, that is.

These mini pies are perfect for the holidays.The chocolate ganache and peanut butter filling complement each other sooooo well! The taste is unbelievable. You can’t really go wrong with chocolate and peanut butter (unless someone has a nut allergy, of course!).

Mini Chocolate & Peanut Butter PiesYou can let these mini pies sit pretty at the dessert table at a holiday party, or you can make a few and stow them away in the fridge for when you get that pie craving.

Another great thing about these pies is you can take quite a few shortcuts to make them faster. With store-bought options, you can still make these delicious pies without slaving away in the kitchen. For example, you can purchase ready-made mini pie crusts from the store (found mine at Walmart). And, you can purchase peanut butter instead of making it at home (which is still super easy to do, by the way).

Here’s the recipe!


Mini Chocolate & Peanut Butter Pies

Yield: 6

Serving Size: 1


    For the Crust
  • Mini Graham Cracker Pie Crusts (I purchased the ones pictured at Walmart). You can also use the graham cracker crust recipe from the S'mores Pie recipe.
  • For the Filling
  • 3/4 cup Heavy Whipping Cream
  • 1/2 cup Peanut Butter
  • 1/4 cup Powdered Sugar
  • 4 oz. Cream Cheese, softened
  • For the Ganache
  • 1/4 cup Heavy Whipping Cream
  • 1/2 cup Semi-Sweet Chocolate Chips


  1. If you are making the crust from scratch, then this will be the first step for you. Otherwise, you can skip ahead to the next step.
  2. Using an electric mixer, mix the heavy whipping cream into whipped cream. Continue to whip until stiff peaks form.
  3. In another mixing bowl, mix together the peanut butter, powdered sugar, and cream cheese. Mix until everything is smooth.
  4. Spoon in the whipped cream into the peanut butter mix and mix together.
  5. Fill in the pie crusts to the very top and refrigerate for a few minutes to set.
  6. Next, make the chocolate ganache by heating up the heavy cream in the microwave until piping hot (and a layer of cream forms on top), and pour the cream over the chocolate chips. Let it stand for about 30 seconds and then mix together to form the ganache.
  7. Drizzle the ganache over the pies, or fill the pies to the edge. The choice is yours!
  8. Top the pies with some crushed graham cracker bits for a little texture and some decoration.


Adapted from the Trifecta Pie recipe by Alison Kave, published in First-Prize Pies.

Mini Chocolate & Peanut Butter PiesMini Chocolate & Peanut Butter Pies


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