Mini peanut butter pie bites

Mini peanut butter pie bitesPeanut butter and chocolate truly are a magical pair. So when I found these miniature peanut butter pie bites, I knew I had to try making them.

Warning: The peanut butter mousse is so heavenly, you might just find yourself eating it by the spoonful.

Servings: About 2 dozen


Chocolate crust:
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
4 tablespoons sugar
1 teaspoon kosher salt
1 stick cold unsalted butter
4 tablespoons vegetable shortening
Yolk from 2 large eggs
6-8 tablespoons ice water or iced coffee

Peanut butter filling:
1 cup creamy peanut butter
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
1¼ cups powdered sugar
1 8-ounce package whipped cream, thawed

Chocolate drizzle:
1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
Chopped peanuts

Mini peanut butter pie bitesDirections:

  1. First, make the crust: In a food processor, combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and vegetable shortening and pulse until the mixture resembles coarse crumbles. Add the egg yolks and water (or iced coffee) and process until the dough forms a ball. Start with about 5 tablespoons of water and add more until the mixture comes together.
  2. Separate the dough in half and press the dough into two flattened discs. Wrap each in plastic and refrigerate for at least 30 minutes.
  3. Then, preheat your oven to 350ºF.
  4. On a floured surface, roll out your dough until it is about 1/8-inch thick. Then cut out the dough using a flower-shaped cookie cutter. Once the first set of flowers are cut, ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible. Gently press the flowers into an ungreased mini muffin pan. Bake for 12-15 minutes.
  5. Allow the mini pie shells to cool completely in the pan before removing. This will help them to keep their shape.
  6. Now it’s time to make the peanut butter pie filling: Using a stand mixer, beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the whipped cream and beat the mixture until smooth.
  7. Add the filling into a piping bag or large plastic bag. Pipe into the cooled chocolate pie shells.
  8. Finally, it’s time to make the chocolate drizzle: Melt the chocolate chips and shortening in a microwavable bowl (or in a double boiler). Allow the mixture to cool slightly, then transfer to a small plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with a sprinkling of chopped peanuts.

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