Thursday, December 3, 2015

Mini Chocolate Peanut Butter Pies
















Pie, pie, and more pie. I can never get enough pie! When it comes to the Holiday season, pie is the one dish I simply can't live without. I mean, is there really any other dessert dish that gets you in the Holiday mood like this delicious treat does?

Yes, we all love pie, and for me in particular, cream pies are always my first choice. I love that cool, mouth-watering filling, spread atop a delicious, baked-up crust. Oh the tastiness!

So you can imagine how excited I was when I came across this gem of a recipe. I mean, not only was it a creamy, delicious pie, and not only was it made with our versatile Organic Peanut Butter Powder, these tasty treats are hand-held! That's right, Mini Pies! What's better than that?! So, with that said, let's grab our best mixing/licking spoons and our favorite apron and get to making these Mini Chocolate Peanut Butter Pies!

Ingredients (Crust):
5 Graham Crackers, crushed
3 Tbsp Butter, melted
2 Tbsp Brown Sugar

Pie Filling:
1 cup Heavy Cream
8 oz Cream Cheese, softened
1 cup Honeyville Organic Peanut Butter Powder
1/2 cup Water
1 cup Powdered Sugar
2 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Himalayan Salt

Chocolate Topping:
1/2 cup Dark Chocolate Chips
1/2 cup Heavy Cream

Directions:
Preheat oven to 350 degrees.

pie-crust-ingredients











In a small bowl, stir together crushed graham crackers, brown sugar, and melted butter, until a thick, fine crust forms.

baked-crusts











In your USA Pan Muffin Pan, lined with cupcake lines, drop a spoonful of crust into each cup, then press into the bottom of each liner. Bake at 350 degrees for 5-7 minutes. Remove and set aside.

heavy-whipping-cream











Next, begin your filling. In a large mixing bowl, beat heavy cream with an electric hand mixer until high, firm peaks form.

peanut-butter-filling











In a separate mixing bowl, combine cream cheese, peanut butter powder, water, powdered sugar, vanilla, cinnamon, and salt, and beat with an electric mixer until smooth.

heavy-cream-in-pie-filling











Gently fold heavy cream into mixture until completely combined.

pie-filling-on-crust











Using a spoon, drop filling into each cooled cup, then spread evenly. Once each cup is filled, place tray in freezer and let sit up for at least 1 hour.

chocolate-topping











Before removing from freezer, make your chocolate topping by placing chocolate chips and heavy cream in a microwave safe bowl and heating in 30 second intervals in microwave, removing and stirring together until ingredients are fully melted and smooth.

Remove pies, drizzle chocolate on top of each pie individually in the pan, then place back in freezer for at least 30 minutes. Once topping has firmed up, remove and serve.

Mini-chocolate-peanut-butter-pies











Rich, flavorful, and all within the palm of your hand, this is sure to be your new favorite pie this Holiday season. The peanut butter powder adds so much flavor, while the cream cheese gives the perfect texture and taste. The crust is absolutely amazing, and the chocolate topping brings this treat all together like nothing else. Bake these beauties up for your next family gathering. Trust us, your family will be glad you did!

peanut-butter-pies











Holiday season is pie season, and nothing rings in the Holidays better than these delicious mini treats!

2 comments:

free indeed said...

Think I'll try these with the pb powder you sent me. I'm assuming these make 12?

In The Kitchen With Honeyville said...

That's correct, these make 12 mini pies.