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Dreaming of a dessert that’s rich, creamy, and oh-so-easy to whip up? Look no further than this Mini Peanut Butter Pie! A heavenly mix of luscious peanut butter cream, sitting atop a sweet and buttery graham cracker crust. This mini pie recipe is a single serve dessert for when you want to indulge without overdoing it. Best of all, this decadent delight comes together in minutes and can be easily doubled for sharing. Let’s get to it!
Searching for more delightful single serving or small batch peanut butter treats? Try our creamy Peanut Butter Fudge, smooth Buckeyes, rich Peanut Butter Bars, and nostalgic Peanut Butter Balls.
Why You’ll Love This Mini Peanut Butter Pie Recipe
- Unbelievably Creamy: The filling is like sinking your teeth into a fluffy cloud of peanut butter bliss.
- Crust Flexibility: Whether you choose a baked, crispy crust or a soft, no-bake version, this pie recipe has got you covered.
- Decadently Rich: Every bite delivers an intense peanut butter flavor combined with the smoothness of cream cheese.
- Effortlessly Scales: Perfect for when you want just a single serve dessert, but also doubles beautifully if you’re in a sharing mood.
- Versatile Toppings: This mini pie serves as a blank canvas, allowing you to get creative with toppings like fruit, nuts, or chocolate drizzle.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Ingredient Notes
- Graham Crackers: The foundational element for the crust. You’re not limited to graham crackers; digestive biscuits, shortbread cookies, or even chocolate and vanilla wafers can do the trick. Got extra graham crackers? Use them in a Strawberry Icebox Cake, Lemon Meringue Pie, or S’mores Dip.
- Peanut Butter: Use smooth peanut butter to achieve that silky, dreamy texture in your pie filling. Leftover peanut butter can be used in a small batch of Puppy Chow or on a slice of delicious Peanut Butter Toast.
- Powdered Sugar: Known as confectioners’ sugar, this ingredient is key for ensuring a smooth and luxurious filling.
- Cream Cheese: Soften this ingredient ahead of time for seamless blending. A quick 30 minutes at room temperature or a 15-second zap in the microwave should suffice. Leftover cream cheese can be used to make Oreo Balls or a No-Bake Cheesecake.
- Whipped Cream: While optional, adding whipped cream elevates the pie’s texture.
This section provides a quick rundown of the ingredients used in this easy peanut butter pie recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
Recipe Variations
Looking to customize this peanut butter pie? You’re only limited by your imagination. Here are some inspired tweaks:
- Reese’s Pieces: Cut up Reese’s Peanut Butter Cups into small bits and scatter them across the pie before or after chilling.
- Candy or Cookie Mix-In: When preparing the peanut butter filling, toss in some chunks of cookies or pieces of your favorite candy for an unexpected surprise.
- PB&J Twist: Spread a thin layer of your chosen jam or jelly on the crust before adding the peanut filling. It’s a childhood favorite turned pie!
- S’mores Variation: Use a chocolate crust, then add mini marshmallows on top before giving the pie a quick broil to brown the marshmallows. Instant peanut butter s’mores pie!
Feel free to mix and match these suggestions or come up with your own – that’s the beauty of this versatile dessert.
How To Make Peanut Butter Pie
These step-by-step photos and instructions help you visualize how to make a peanut butter pie. See the recipe box below for ingredient amounts and full recipe instructions.
Step 1: Get the crust ready.
First, you’ll need to crush your graham crackers. You have two easy options for this:
- Food Processor Method: Simply toss the graham crackers into a food processor and pulse until they’re finely crushed.
- Hand-Crushing Method: Place the graham crackers in a sealed zip-top bag. Grab a rolling pin and roll it over the bag until the crackers are nicely crushed.
Combine Cookie Crumbs and Butter
- Take the crushed cookie crumbs and blend them with the melted butter to form the crust mixture.
Transfer Crumbs to Ramekin and Set the Crust
- Carefully spoon the blended cookie crumbs into a small ramekin or dish. To firmly set the crust, press down on the crumbs using the back of a spoon or the flat base of a drinking glass.
- Bake the crust in a 350 degree F (177 degree C) oven for 8-10 minutes.
Step 2: Prepare the filling.
First up, let’s make some whipped cream. Though store-bought versions are convenient, making it yourself is a breeze and allows you to control the sugar content.
How to Make Whipped Cream from Scratch:
Grab a hand mixer and in a small bowl, combine 1/4 cup (60 ml) of cream with 1/2 teaspoon of sugar. Whip until stiff peaks form. This will give you approximately 1/3 cup of fresh, homemade whipped cream.
- Mix Main Ingredients: In a separate bowl, combine the peanut butter, cream cheese, and powdered sugar to create the filling mixture.
- Incorporate Whipped Cream: Gently fold in the whipped cream you prepared earlier.
- Transfer to Ramekin: Pour the completed filling into the ramekin, over the previously set crust.
Step 4: Refrigerate the pie.
- Place the pie in the refrigerator and chill for at least 2 hours.
Expert Tips
- Before you start, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your peanut butter pie turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Crust Choices: Don’t limit yourself to graham crackers for the crust. Feel free to switch things up with your favorite cookies like digestive biscuits or vanilla wafers.
- To Bake or Not to Bake: If you prefer a no-bake pie, simply skip baking the crust. While baking offers a crispier texture, it’s not a must-do step.
- Optional Toppings: The pie is scrumptious on its own, but if you want to add some flair, consider garnishing with whipped cream, chocolate shavings, or crushed peanuts.
- Chocolate Lovers Alert: For a twist, convert this into a chocolate peanut butter pie by drizzling melted chocolate over the filling before chilling.
Serving Suggestions
When it comes to enjoying your peanut butter pie, you’ve got options. Whether you’re planning a casual treat for yourself or impressing someone special, here are a few ways to take your pie to the next level:
- Whipped Cream and Fruit: A dollop of whipped cream accompanied by fresh fruit slices like strawberries or bananas can elevate your pie experience.
- Nut Crunch: Sprinkle a mix of crushed almonds, walnuts, or pecans over the top for some extra texture and nutty goodness.
- Chocolate Drizzle: Melt your favorite chocolate and drizzle it artistically over the pie for a visually appealing and tasty finish.
- Coffee Pairing: Serve your pie with a cup of freshly brewed coffee or espresso to complement the rich flavors.
- Vanilla Ice Cream: A scoop of ice cream on the side makes this treat even more indulgent.
Frequently Asked Questions
Store it in the fridge for up to 3 days, making sure it’s properly covered. If you’re planning ahead, you can even freeze it. Just wrap it tightly before freezing and aim to consume it within a week.
I recommend using a 10-ounce ramekin for this recipe to get the perfect crust-to-filling ratio. If you opt for a larger dish, the filling may not be as thick. Alternatively, you can split the recipe between two smaller ramekins.
No, you can keep it unbaked for a softer texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: How To Make A Small Pie Crust
If you’ve tried this peanut butter pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Peanut Butter Pie
Equipment
Ingredients
For the crust
- ¼ cup graham cracker crumbs (2 large sheets of graham crackers. You may also use digestive biscuits, shortbread cookies, chocolate or vanilla wafers)
- 1 tablespoon salted butter melted
For the filling
- ¼ cup heavy cream
- ½ teaspoon granulated sugar
- 3 tablespoons creamy peanut butter
- 2 ounces cream cheese softened
- 4 tablespoons powdered sugar
- Optional toppings: shaved chocolate, chopped peanuts, whipped cream
Instructions
Prepare the crust
- Heat oven to 350° F (177° C).
- Pour graham cracker crumbs into a small bowl and stir in melted butter.
- Butter or spray the bottom and sides of an 10-ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
- Place the baking dish in the oven and bake for 8-10 minutes.
- Remove from the oven and set aside.
Prepare the filling
- Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
- In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
- Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat.
- Take the pie out of the refrigerator and enjoy!
Notes
- Before you start, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your peanut butter pie turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Crust Choices: Don’t limit yourself to graham crackers for the crust. Feel free to switch things up with your favorite cookies like digestive biscuits or vanilla wafers.
- To Bake or Not to Bake: If you prefer a no-bake pie, simply skip baking the crust. While baking offers a crispier texture, it’s not a must-do step.
- Optional Toppings: The pie is scrumptious on its own, but if you want to add some flair, consider garnishing with whipped cream, chocolate shavings, or crushed peanuts.
- Chocolate Lovers Alert: For a twist, convert this into a chocolate peanut butter pie by drizzling melted chocolate over the filling before chilling.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is exactly like the peanut butter pie my grandmother made. Only difference is she used chocolate wafer cookies (not Oreos) for the crust. And yes, she drizzled hot fudge sauce over the top. So cool to find an individual version!
I’m so happy this peanut butter pie recipe brings back happy memories. Thank you.
Delicious! The filling is light and creamy and not too rich or sweet. I made 4X the crust for an 8″ tart pan and 2X the filling, adding vanilla and a pinch of salt to the filling.
Terrific recipe.
It is hot here, so I don’t have to turn my oven on Can I microwave the crust and how long ? TY
Hi Janet, you don’t even have to bake or microwave the crust at all. Baking the crust just “sets” the crust. You can just make the crust with the cookie crumbs and butter and press it into the bottom of your dish and don’t bake it. Continue with the pie filling and chill.
I can not believe your calorie count on this. Truly, it doesn’t seem possible. Can you recheck your calculations? Please.
Hi Marilyn,
The calorie count is correct.
This looks so good, Joanie! Definitely one I’m going to make ASAP!
Thank you, Kristen! It’s absolutely delicious and so easy to make, I hope you do get to try it.
Have a wonderful weekend!
Joanie