Description
Peanut Butter Cup Pies Recipe
Ingredients
**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
**For the Peanut Butter Filling:**
– 1 cup creamy peanut butter (not natural)
– 1 cup powdered sugar
– 1/2 cup cream cheese, softened
– 1/2 cup heavy cream
**For the Chocolate Topping:**
– 1 cup semi-sweet chocolate chips
– 2 tablespoons unsalted butter
**For Garnish:**
– Mini peanut butter cups, chopped (optional)
– Whipped cream (optional)
#### Instructions
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Make the Crust:**
– In a medium bowl, combine graham cracker crumbs and sugar.
– Stir in the melted butter until the mixture resembles wet sand.
– Press the mixture into the bottom and up the sides of a muffin tin or mini pie pan to form a crust. Use the back of a spoon or the bottom of a glass to press it down evenly.
– Bake the crusts for 5-7 minutes, then let them cool completely.
3. **Prepare the Peanut Butter Filling:**
– In a large mixing bowl, beat the peanut butter, powdered sugar, and cream cheese together until smooth.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the peanut butter mixture until well combined.
4. **Fill the Crusts:**
– Spoon the peanut butter filling into the cooled crusts, smoothing it out with a spatula.
– Refrigerate the pies for at least 2 hours, or until set.
5. **Prepare the Chocolate Topping:**
– In a microwave-safe bowl, combine the chocolate chips and butter.
– Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
6. **Top the Pies:**
– Spoon or drizzle the melted chocolate over the set peanut butter filling.
– Return the pies to the refrigerator for an additional 30 minutes to allow the chocolate to set.
7. **Garnish and Serve:**
– Before serving, garnish with chopped mini peanut butter cups and a dollop of whipped cream if desired.
Enjoy these delightful Peanut Butter Cup Pies! They’re rich, creamy, and perfect for any peanut butter lover.
#lovealltherecipes
Step-by-Step Guide
Follow these detailed instructions for perfect pies. First, ensure all ingredients are at room temperature for smooth blending. For the crust, press the graham cracker mixture firmly into each cup of a standard 12-cup muffin tin lined with paper liners. This prevents crumbling. After baking, cool the crusts completely on a wire rack before filling. For the filling, ensure the cream cheese is very soft and the heavy cream is cold for best whipping. Fold the whipped cream into the peanut butter mixture in three additions to maintain airiness. When adding the chocolate topping, let it cool slightly to avoid melting the filling, then use a piping bag for a neat drizzle or cover the entire surface for a solid top.
Serving Suggestions
These mini pies are versatile treats. Serve them as a decadent dessert at dinner parties on a shared platter. For a fun twist, insert a popsicle stick into the filling before the final chill to create pie pops. They pair wonderfully with a cold glass of milk, a scoop of vanilla bean ice cream, or a bold cup of coffee to cut through the richness. For a festive touch during the holidays, sprinkle with crushed peanuts or a dusting of cocoa powder.
How-to Summary
In summary: Make a graham cracker crust, bake briefly, and cool. Whip a peanut butter and cream cheese filling with folded-in whipped cream. Fill the crusts and chill until firm. Top with a simple melted chocolate ganache, chill again, then garnish and serve.
Frequently Asked Questions
Can I use natural peanut butter?
We do not recommend natural peanut butter as its oil separation can make the filling greasy and prevent it from setting properly. A stabilized, creamy commercial brand works best.
Can I make these pies ahead of time?
Absolutely. You can assemble the pies (including the chocolate topping) and store them, covered, in the refrigerator for up to 3 days. Add garnishes like whipped cream just before serving.
How do I store leftovers?
Store any leftover pies in an airtight container in the refrigerator for up to 5 days. The crust may soften slightly over time but they will still be delicious.
Can I freeze these peanut butter cup pies?
Yes, they freeze well for up to 2 months. Freeze them on a tray until solid, then transfer to a freezer bag. Thaw in the refrigerator overnight before serving.
What can I use instead of a muffin tin?
You can use a dedicated mini pie pan, a tart pan with removable bottoms, or even small glass jars for a no-bake crust option.
Common Mistakes to Avoid
- Using a hot crust: Filling a warm crust will cause the filling to melt and become runny. Always cool completely.
- Overmixing the filling: Once the whipped cream is added, fold gently. Vigorous stirring will deflate the cream, resulting in a dense filling.
- Overheating the chocolate: Microwave in short bursts and stir well. Burnt chocolate will seize and become unusable for topping.
- Not chilling long enough: Rushing the setting process will lead to messy, unset pies. Patience is key for perfect layers.
Conclusion
These Peanut Butter Cup Pies are the ultimate homage to a classic candy, transformed into an elegant, shareable dessert. With a crisp crust, luxuriously creamy peanut butter filling, and a rich chocolate finish, they are guaranteed to satisfy any sweet tooth. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning treat that looks and tastes professional. They are perfect for making ahead, ensuring you have a show-stopping dessert ready for any occasion.