Directions
- Make the Peanut Butter Mixture: In a large bowl, cream together the peanut butter and powdered sugar until smooth and well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Be careful not to overwhip the cream.
- Fold Together: Gently fold the whipped cream into the peanut butter mixture, keeping the texture light and airy.
- Fill the Crusts: Spoon the peanut butter filling evenly into the 12 mini graham cracker crusts. Use a spatula to smooth the tops.
- Chill: Place the filled crusts in the refrigerator and chill for at least 2 hours, or until the filling is set.
- Garnish & Serve: Before serving, garnish with chocolate shavings or mini peanut butter cups for extra flair.
Tips & Variations
- For a crunchier base, lightly bake the graham cracker crusts at 350°F (175°C) for 5 minutes before filling.
- Use natural peanut butter for a less sweet version with a deeper peanut flavor.
- Top with caramel drizzle or crushed pretzels for a sweet-and-salty twist.
- Turn them into frozen treats by storing them in the freezer for a cool, creamy dessert.
Storage
Store the mini pies in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
