1 1/2 cups graham cracker crumbs
– 1/2 cup butter, melted
– 1 cup creamy peanut butter
– 1/2 cup powdered sugar
– 8 oz cream cheese, softened
– 1 cup heavy cream
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream (for chocolate ganache)
– 1 tsp vanilla extract
– Pinch of salt
– Chocolate chips for garnish
Directions:
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes.Butter substitutes guide
- In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
- Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
- In a small saucepan, heat the 1/2 cup heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth.
- Pour the chocolate ganache over the peanut butter filling, spreading evenly.
- Refrigerate the pies for at least 2 hours, or until set. Garnish with additional chocolate chips before serving.
Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 2 hours 25 minutes (including chilling time)
Kcal: 350 kcal | Servings: 12 servings