Mini chocolate peanut butter pie is the perfect chocolate and peanut butter combination in a simple no bake recipe. Great for dessert anytime of year!
Chocolate and peanut butter is one of the earth's greatest flavor combinations. If you disagree, I'm not sure we can be friends. I'm mostly joking... But this chocolate peanut butter pie recipe has been a go to favorite of mine for years, so it only made since that I paired it down into an individual serving size portion.
Mini Chocolate Peanut Butter Pie:
This mini chocolate peanut butter pie is an easy no bake recipe that fills a 5.5 inch pie pan. It comes together with cream cheese, peanut butter, sugar, whipped cream, and hot fudge topping. It can be whipped together ahead of time in just a few minutes, and then can be stored in the freezer to chill and set until you need it. It's the best five ingredient pie recipe ever.
5 Inch Pie Plates:
If you're cooking for one person it's best to have the right tools on hand to make the job easier. These 5 inch pie plates from the Pioneer Woman are such a great deal, and bonus points that they're super cute! You can buy all 4 styles for $13 online, or buy them individually in store for less than $4.
Mini Chocolate Peanut Butter Pie Ingredients:
- 2 oz Cream Cheese, softened
- 2 tbsp Sugar
- 1/4 cup Peanut Butter, creamy
- 3/4 cup Cool Whip
- 3 tbsp Smucker's Hot Fudge Topping
Smucker's Hot Fudge Topping:
Recipe for Graham Cracker Crust:
The recipe for this graham cracker crust is super easy to make! You simply pulse 5 graham crackers together in a food processor, and then mix with 1 tbsp sugar and 3 tbsp melted butter. Press the mixture into a pie plate and then either chill in the fridge for two hours to set for a no-bake pie recipe, or bake in the oven for 8 minutes at 350 before baking like in this recipe here.
These measurements are for a 5 inch pie plate. If you're making a full sized pie, simply double the measurements I've provided.
Mini Chocolate Peanut Butter Pie
Ingredients
- 2 oz Cream Cheese, (softened)
- 2 tbsp Sugar
- 1/4 cup Peanut Butter
- 3/4 cup Cool Whip
- 3 tbsp Hot Fudge
- 5 graham crackers
- 3 tbsp butter
- 1 tbsp sugar
Instructions
- Start off by preparing your graham cracker crust. Either pulse the graham crackers in a food processor, or place them in a gallon bag and smash them with a rolling pin until they are fine crumbs.
- Pour the graham cracker crumbs into a medium size bowl and mix with the sugar and melted butter until the texture resembles course sand.
- Press the mixture into your pie plate along the bottom and up the sides. At this point you can either bake the crust in the oven for 8 minutes at 350º or chill in the fridge for two hours to set.
- In another bowl, mix together your softened cream cheese (you can microwave for 10 seconds to speed things up), peanut butter, and sugar until well combined. Gently fold in the cool whip until everything is uniform in color.
- Spread the peanut butter mixture into the pie crust and then cover and place in the freezer for about an hour.
- After the pie has had time to freeze and set, warm up the hot fudge. Pour about three tablespoons of fudge onto your peanut butter pie and spread evenly to cover the top. Place back into the freezer to give time for the fudge to set, at least 30 minutes before serving.
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