These adorable, mini peanut butter pies are made with a vanilla wafer crust and topped with the creamiest peanut butter filling.
How to make mini peanut butter pies
Bake 12 mini crusts in a muffin tin.Fold whipped cream into peanut butter filling mixture until smooth.
Fill cooled mini pie crusts and top with homemade whipped cream.
How to get the pies out of the tin
I always fill the crusts with the peanut butter filling before removing them from the tin. This will make them a bit more substantial and less likely to collapse inwards when you remove them.
Pop the filled pies into the freezer for 10-15 minutes. This will make them a little more stable when removing them from the tin.
I use a sharp, thin knife to pop them out of the tin when ready. Just press the knife very gently around the edges of the pies, and they should come right out! Don’t fret about it if they crumble a bit. They are rustic!
How to store peanut butter pies
Once the pies have been decorated, they need to be stored in the fridge because of the cream cheese and whipped cream. Keep them in a sealed container in the fridge for up to 5 days.
Note that these don’t freeze all that well, but if you insist, don’t add the whipped cream and melted chocolate until they have been thawed.
Frequently asked questions
Can I use something other than vanilla wafers to make the crust? Yes! I have made these with the same amount of graham crackers and oreos. If using oreos, reduce the melted butter to 1/3 cup to account for the frosting.
Can I use something other than a muffin tin to bake the crust? Yes! You can buy mini, disposable pie tins on Amazon, and they are much easier than the muffin tin because you do not have to wrestle the pies out of the tin.
Where do you find mini peanut butter cups? I have found them at Harris Teeter, Sprouts and Trader Joe’s. You can also just chop up larger Reese’s cups.
Does the cream cheese have to be room temperature? Yes, if the cream cheese is cold, the pie filling will end up lumpy. A quick tip for warming up cream cheese is to place the package in a bowl of hot water for 5 minutes.
These adorable, mini peanut butter pies are made with a vanilla wafer crust and topped with the creamiest peanut butter filling.
Ingredients
VANILLA CRUST
3 cups vanilla wafers
1/2 cup salted butter, melted
PEANUT BUTTER FILLING
1/2 cup creamy peanut butter
8 ounces cream cheese, room temperature*
1/2 cup (50g) powdered sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
TOPPING
1 cup heavy whipping cream
1/4 cup (50g) sugar
Melted milk chocolate, for topping
Mini peanut butter cups or large ones chopped up
Directions
MAKE THE CRUST
Preheat oven to 350 degrees F.
Combine the wafers and melted butter in a food processor or blender until finely crumbled.
Grease a muffin tin and place a large scoop of the crumbled mixture into each cup (will make 12 even pies).
Press the mixture to form a cup. I used the back of a measuring cup to do this, but you can use your hands as well.
Bake at 350 degrees F. for 7-8 minutes until browned. Let cool completely.
MAKE THE PEANUT BUTTER PIE FILLING
Combine the peanut butter, cream cheese and powdered sugar with a mixer until smooth.
Combine 1/2 cup heavy cream and the vanilla and whip until stiff peaks form.
Fold the whipped cream into the peanut butter mixture just until combined.
Pipe or spoon an equal amount of peanut butter filling into the cooled pie shells.
Freeze for 10-15 minutes before carefully removing from the muffin tin. Freezing them for a little while makes this easier to do. I just used a sharp knife to insert between the pie crust and the muffin tin, and they popped right out.
MAKE THE TOPPING
Make your whipped cream by combining the heavy whipping cream and sugar until stiff peaks form. Pipe or spoon an equal amount of whipped cream on top of each pie.
Drizzle with melted chocolate and top with peanut butter cups.
Notes
*Make sure your cream cheese is room temperature, or you will end up with chunks of cream cheese in the mixture. A quick tip for softening cream cheese is to place the closed package in a bowl of hot water for 5 minutes.
Laura ran a food blog called PheNOMenal Phoods for over 10 years before having her two kids. Life with two toddlers was overwhelming so the blog went on the backburner. Now she is back with a new focus on all family and kid-friendly recipes. All recipes have been toddler-approved!