Prepare the crust: Combine the graham cracker crumbs and melted butter in a small bowl. Press the mixture into the bottom of mini muffin tins, creating a crust. Refrigerate for 15 minutes.
Make the filling: In a separate bowl, whisk together the peanut butter, powdered sugar, and milk until smooth.
Assemble the pies: Divide the peanut butter filling evenly among the prepared crusts.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
Top the pies: Pour the melted chocolate over the peanut butter filling.
Refrigerate: Refrigerate the pies for at least 1 hour, or until the chocolate is set.
Tips:
For a nuttier flavor, add chopped peanuts to the graham cracker crust.
You can also use a chocolate ganache instead of the melted chocolate topping.
Store the pies in the refrigerator for up to a week.
Why These Pies Are So Popular
These mini chocolate peanut butter pies are a hit for several reasons:
They’re easy to make: With no baking required, they’re a quick and simple dessert option.
They’re customizable: You can experiment with different flavors and ingredients to create your own unique version.
They’re bite-sized: The mini format makes them perfect for parties or as a snack.
They’re irresistible: The combination of creamy peanut butter, rich chocolate, and a buttery crust is simply delicious.
Give these mini chocolate peanut butter pies a try and see why they’re such a beloved treat!
