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Peanut Butter Cup Mini Pies
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Peanut Butter Cup Mini Pies
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Everything you love about a peanut butter cup comes together in these rich and indulgent Peanut Butter Cup Mini Pies featuring a graham cracker crust, whipped peanut butter filling finished off with chocolate ganache. 

Prep time
Plan for

Chill 4+ hours

Two 5-inch pies
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Peanut Butter Cup Mini Pies
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Plan For

Chill 4+ hours

Yield :
Two 5-inch pies


Graham Cracker Crust

Peanut Butter Filling

Chocolate Ganache

  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup heavy whipping cream

Homemade Whipped Cream (garnish, optional)


  1. Preheat oven to 350°F. Spray 2 pie/tartlet baking dishes with nonstick cooking spray; set aside.
  2. In a small bowl, combine graham cracker crumbs, butter and brown sugar.  Divide crumb mixture evenly among tartlet pans. Using back of a spoon press firmly along bottom and up sides.
  3. Bake for 5-7 minutes or until graham cracker crust is lightly golden. Set aside to cool completely.
  4. Add heavy cream to bowl of a stand mixer and beat on medium speed until firm peaks form. Remove from bowl.
  5. In the same bowl (it’s ok if a bit of remaining whipped cream remains), add peanut butter and cream cheese and beat until smooth. Add powdered sugar, vanilla and salt and beat until well combined. Remove bowl from mixer.
  6. Gently fold whipped cream into peanut butter filling with a spatula until fully incorporated.
  7. Spoon peanut butter filling into tartlet pans and place into freezer to firm, for about an hour.
  8. In a medium sized saucepan over medium heat, bring heavy cream to an almost gentle boil. Remove from heat. Add chocolate, a few pieces at a time, whisking vigorously until completely combined. Allow chocolate to cool, stirring occasionally. The chocolate will thicken as it cools.
  9. Once filling is set, pour some chocolate ganache over peanut butter filling and spread with back of a spoon.
  10. Return to freezer to set for an additional 4 hours.
  11. When ready to serve, have whipped cream topping prepared before removing the pies from freezer. Garnish with whipped cream if desired.
  12. Serve pies chilled.


Recipe developed for Imperial Sugar by Aimee Broussard @southernfromscratch

  1. This recipe will also work in a 8-inch pie dish if you prefer a single pie.
  2. Make one for now and one for later. The mini pies can be frozen for up to 7 days.
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