Desserts

Mini Peanut Butter Pies

There is a place in Encinitas called Betty’s Pie Whole Saloon, and it is pretty much the happiest place on earth. It is a western-themed bakery that sells regular-sized and mini sweet and savory pies. The pies there are the best pies I have ever had that were not made by my family (my mom and my aunt still make the best pies ever). I almost always have a complaint about pie from stores, restaurants or bakeries. I am very passionate about pie so it makes me really picky, and I have to say that Betty’s Pie Whole just crushes it. The crust is perfect, and everything is made from scratch. We went there for “pie happy hours” on a couple of Fridays after work, and every pie I tried was incredible. The best one that I had though, was their peanut butter pie. It is made with homemade peanut butter and homemade peanut butter cups so of course my first thought was, “challenge accepted.”

This recipe is my take on the peanut butter pie from Betty’s. There is a lot going on in the recipes below since I made everything from scratch, but you could absolutely make the easy version of this which would be to use store-bought peanut butter and Reese’s peanut butter cups. You could even use a store-bought graham cracker crust if you are wanting to just make a quick and delicious pie for dinner. I will say that the version below turned out to be one of the best things I have ever made (not to toot my own horn or anything). 

My husband asked that I start including a section in each entry with a quote from him about the food so here is husband quote #1 about these peanut butter pies:

“This is the most satisfying thing I have ever eaten.”

Unfortunately, I think we might have peaked with quote # 1 since I don’t know how we are going to top that. 

Homemade Peanut Butter:
2 cups raw, unsalted peanuts
2 Tablespoons peanut oil
2 Tablespoons maple syrup

Preheat oven to 350 degrees F.

Spread peanuts out in a single layer on a baking sheet and roast in oven for 10 minutes to heat up and release the oils.

Transfer the peanuts to a food processor or blender and add the peanut oil and maple syrup (you can skip the syrup if you don’t want it to be sweetened).

Pulse in the food processor or blender until the mixture is crumbly and resembles couscous.

Blend in 1 minute increments, stopping to scrape down the sides, for 6 – 8 minutes until smooth. A lot of peanut butter recipes that I looked at said it would only take about 5 minutes, but I have a pretty old food processor so it took closer to 10 minutes for it to reach the right consistency. Don’t be discouraged if it is taking a long time – it’ll get there!

Homemade Peanut Butter Cups:
2 12 oz. bags of milk chocolate chips
1/2 cup peanut butter
1/4 cup powdered sugar

Melt 1 bag (12 oz.) of the milk chocolate in a double boiler or in the microwave in 30 second increments, stirring after each.

Line a muffin tin with 12 paper liners. Fill the bottom of each with an equal amount of the melted chocolate. I used a 1-inch cookie scoop, and it worked out to be 1 scoop each.

Tap the tray on the counter to even out the chocolate. Freeze for 10-15 minutes.

Combine the peanut butter and powdered sugar until smooth. Scoop a small amount of the peanut butter mixture on top of the solid chocolate and tap the tray on the counter to even it out.

Freeze for another 10-15 minutes.

Melt the other bag of chocolate chips and top the peanut butter layer with another layer of chocolate, tapping the tray to flatten them out. Freeze for another 10-15 minutes before eating.

Mini Peanut Butter Pies
3 cups Nilla wafers
1/2 cup melted butter
1/2 cup peanut butter
1 8 oz. pkg. cream cheese, softened
1/2 cup powdered sugar
1 package dream whip (or other whipped dessert topping)
1/2 cup milk
1/2 teaspoon vanilla
1 cup heavy whipping cream
1/4 cup sugar
Melted milk chocolate, for topping
Peanut butter cups, roughly chopped for topping

Preheat oven to 350 degrees F.

Combine the wafers and melted butter in a food processor or blender until finely crumbled.

Grease a muffin tin and place a large scoop of the crumbled mixture into each cup (will make 12 even pies).

Press the mixture to form a cup. I used the back of a measuring cup to do this, but you can just use your hands as well.

Bake at 350 degrees F. for 7-8 minutes until browned. Let cool completely.

Combine the peanut butter, cream cheese and powdered sugar with a mixer until smooth.

Follow the directions on the dream whip package by combining the package of dream whip, milk and vanilla with a mixer until stiff peaks form.

Fold the dream whip into the peanut butter mixture just until combined.

Pipe or spoon an equal amount of peanut butter filling into the cooled pie shells.

Freeze for 10-15 minutes before carefully removing from the muffin tin. Freezing them for a little while makes this easier to do. I just used a sharp knife to insert between the pie crust and the muffin tin, and they popped right now. They will crumble a little bit, but that’s ok. 

Make your whipped cream by combining the heavy whipping cream and sugar until stiff peaks form. Pipe or spoon an equal amount of whipped cream on top of each pie.

Drizzle with melted chocolate and top with chopped up peanut butter cups.

Store in the refrigerator – these are also best when refrigerated for an hour or two before eating.


Mini Peanut Butter Pies
Total time: 
Serves: 12
 
Ingredients
  • Homemade Peanut Butter:
  • 2 cups raw, unsalted peanuts
  • 2 Tablespoons peanut oil
  • 2 Tablespoons maple syrup
  • Homemade Peanut Butter Cups:
  • 2 12 oz. bags of milk chocolate chips
  • ½ cup peanut butter
  • ¼ cup powdered sugar
  • Mini Peanut Butter Pies:
  • 3 cups Nilla wafers
  • ½ cup melted butter
  • ½ cup peanut butter
  • 1 8 oz. pkg. cream cheese, softened
  • ½ cup powdered sugar
  • 1 package dream whip (or other whipped dessert topping)
  • ½ cup milk
  • ½ teaspoon vanilla
  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • Melted milk chocolate, for topping
  • Peanut butter cups, roughly chopped for topping
Instructions
  1. Homemade peanut butter:
  2. Preheat oven to 350 degrees F.
  3. Spread peanuts out in a single layer on a baking sheet and roast in oven for 10 minutes to heat up and release the oils.
  4. Transfer the peanuts to a food processor or blender and add the peanut oil and maple syrup (you can skip the syrup if you don't want it to be sweetened).
  5. Pulse in the food processor or blender until the mixture is crumbly and resembles cous cous.
  6. Blend in 1 minute increments, stopping to scrape down the sides, for 6 - 8 minutes until smooth. A lot of peanut butter recipes that I looked at said it would only take about 5 minutes, but I have a pretty old food processor so it took closer to 10 minutes for it to reach the right consistency. Don't be discouraged if it is taking a long time - it'll get there!
  7. Homemade peanut butter cups:
  8. Melt 1 bag (12 oz.) of the milk chocolate in a double boiler or in the microwave in 30 second increments, stirring after each.
  9. Line a muffin tin with 12 paper liners. Fill the bottom of each with an equal amount of the melted chocolate. I used a 1-inch cookie scoop, and it worked out to be 1 scoop each.
  10. Tap the tray on the counter to even out the chocolate. Freeze for 10-15 minutes.
  11. Combine the peanut butter and powdered sugar until smooth. Scoop a small amount of the peanut butter mixture on top of the solid chocolate and tap the tray on the counter to even it out.
  12. Freeze for another 10-15 minutes.
  13. Melt the other bag of chocolate chips and top the peanut butter layer with another layer of chocolate, tapping the tray to flatten them out. Freeze for another 10-15 minutes before eating.
  14. Mini peanut butter pies:
  15. Preheat oven to 350 degrees F.
  16. Combine the wafers and melted butter in a food processor or blender until finely crumbled.
  17. Grease a muffin tin and place a large scoop of the crumbled mixture into each cup (will make 12 even pies).
  18. Press the mixture to form a cup. I used the back of a measuring cup to do this, but you can just use your hands as well.
  19. Bake at 350 degrees F. for 7-8 minutes until browned. Let cool completely.
  20. Combine the peanut butter, cream cheese and powdered sugar with a mixer until smooth.
  21. Follow the directions on the dream whip package by combining the package of dream whip, milk and vanilla with a mixer until stiff peaks form.
  22. Fold the dream whip into the peanut butter mixture just until combined.
  23. Pipe or spoon an equal amount of peanut butter filling into the cooled pie shells.
  24. Freeze for 10-15 minutes before carefully removing from the muffin tin. Freezing them for a little while makes this easier to do. I just used a sharp knife to insert between the pie crust and the muffin tin, and they popped right now. They will crumble a little bit, but that's ok.
  25. Make your whipped cream by combining the heavy whipping cream and sugar until stiff peaks form. Pipe or spoon an equal amount of whipped cream on top of each pie.
  26. Drizzle with melted chocolate and top with chopped up peanut butter cups.

 

 

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