Mini Peanut Butter Pies
Ingredients:
- 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
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
- 1 cup heavy whipping cream
- 1/4 cup sugar
- Melted milk chocolate, for topping
- Mini peanut butter cups or large ones that are cut smaller
Instructions:
- 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.
- Combine 1/2 cup heavy cream and the vanilla and whip until stiff peaks form.
- Fold the whipped cream 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.
- 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.