Mini Peanut Butter Pies Recipe

Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or lightly spray with nonstick spray if using silicone cups.

Combine graham cracker crumbs, finely chopped salted peanuts, and granulated sugar in a medium bowl; stir to evenly distribute.

Add melted butter and mix with a fork until the mixture is evenly moistened and holds together when pressed.

Divide the crumb mixture evenly among 12 muffin cups (about 2 tablespoons per cup). Press firmly into the bottom and about 1/2 inch up the sides to form mini crusts using the back of a spoon or a small measuring cup.

Bake crusts for 6–8 minutes until set and slightly browned at the edges. Remove from oven and let cool completely on a wire rack (about 20 minutes). Leave oven off; no further baking required.

Place room-temperature cream cheese in a medium bowl. Beat with an electric mixer on medium speed until smooth and free of lumps (about 1 minute).

Add creamy peanut butter, powdered sugar, vanilla extract, and kosher salt to the bowl. Beat on low to combine, then increase speed to medium and mix until smooth and homogenous, scraping down the bowl once (about 1–2 minutes).

In a separate chilled bowl, whip 1/2 cup heavy cream with clean beaters until soft peaks form (about 1–2 minutes).

Fold the whipped cream gently into the peanut butter–cream cheese mixture with a spatula until fully incorporated and lightened in texture. Do not overmix; stop when no streaks remain.

Spoon or pipe the filling into the cooled crusts, filling each cup nearly to the top (about 2–3 tablespoons each). Smooth the tops with the back of a spoon.

Chill the filled mini pies in the refrigerator for at least 1 hour to set. For best texture, chill 2–4 hours or overnight.

Shortly before serving, make a quick ganache: place 1/2 cup semisweet chocolate chips in a small heatproof bowl. Heat 2 tablespoons heavy cream in a small saucepan or microwave until just simmering, then pour over chocolate chips. Let sit 1 minute, then stir until smooth and glossy.

If using, warm 1 tablespoon peanut butter in the microwave for 10–15 seconds to loosen for a drizzle.

Top each chilled mini pie with about 1/2 to 1 teaspoon ganache. Use a small spoon to spread or let it set as a small chocolate puddle.

Drizzle a small amount of warmed peanut butter over each pie if desired, and sprinkle chopped peanuts and a pinch of sea salt flakes on top for contrast.

Return pies to the refrigerator for 10–15 minutes to allow ganache to set, then serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.