Love this mini version of this recipe because I can eat more of it throughout the day!
These mini peanut butter pies are the perfect indulgence for any peanut butter lover. The creamy peanut butter filling sits on a graham cracker crust, creating a delicious and satisfying dessert that’s easy to make and perfect for portion control.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Creamy peanut butter | 1 cup |
| Powdered sugar | 1 cup |
| Heavy whipping cream | 1 cup |
| Vanilla extract | 1 teaspoon |
| Mini graham cracker pie crusts | 12 |
| Chocolate shavings or peanut butter cups (optional) | For garnish |
- In a large bowl, cream together the peanut butter and powdered sugar until you have a smooth mixture.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Be careful not to overwhip!
- Gently fold the whipped cream into the peanut butter mixture until just combined. You want to maintain some air from the whipped cream for a lighter filling.
- Spoon the filling evenly into the mini graham cracker crusts. Use a spatula to smooth out the tops.
- Refrigerate the pies for at least 2 hours, or until the filling is set.
- When ready to serve, garnish with chocolate shavings or mini peanut butter cups, if desired.
