Friday, September 21, 2012

Mini Peanut Butter Pies



I think by now you know I will use any excuse to make some sweets! My excuse to make these yummy little babies was the last day of a student working in the lab for the summer. I know.... I am just now posting these! What can I say... life got in the way...



The inspiration for these guys came from my desire to make my favorite sweets in mini form. You may remember me talking about this in my Cheesecake Cupcakes post. We love peanut butter pie and I thought it would be super easy to make them in mini form. And you know what?... it was!

Here is the recipe:

What you need:

Crust:
  • 1 & 1/2 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoon granulated white sugar

Peanut Butter Filling:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup peanut butter
  •  1 cup powdered sugar
  • 1 container (8 oz) frozen whipped topping, thawed
Pre-heat the oven to 325 degree F.

Crust:
Crush graham crackers into crumbs. I don't have a food processor but if you do please use it. I did this step by putting the graham crackers in a one gallon ziplock bag and crushed them using a rolling pin.

In a smaller bowl, combine graham cracker crumbs, melted butter and sugar. Stir till well blended. 

Line cupcake pan with paper liner. Press one tablespoon of the crust mixture into the bottom of each cupcakes liner {you can use a small glass to press down the crumbs}.

Bake for about 5 minutes. Transfer to a cooling rack. 

Peanut Butter Filling:

In medium bowl, beat cream cheese, peanut butter, and powdered sugar with electric mixture on medium speed until smooth. 

Fold in whipped topping. Spoon small amount into each paper liner {I used an ice cream scoop for this step}.

Top with what you desire. Refrigerate 30 minutes before serving. Store covered in refrigerator. 

Crushing graham crackers.









Folding in whipped topping.





Instead of spooning out the peanut butter filling into the paper liners in the muffin pans, I decided to put the paper liners in the container I was going to store them in, then fill them with the filling. MISTAKE! I had this picture in my head that the filling would solidify in a nice beautiful shape with the liner nuzzled up against it {like how my cheesecake cupcakes came out}. Nope. Instead they were all lumpy with distorted shapes. But at least they tasted delicious! Learn from my mistake. Fill them while they are still in the muffin pans. ; )


7 comments:

  1. mmmm...anything peanut butter makes my mouth water...these look so yummy...I'm not a baker but these make me feel like I could do it...thank you so much for sharing...xo

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  2. ummmm YUM! And the best part is that I have all of the ingredients that I need! Thank you SO much for inspiring me to bake this weekend!
    Jaime from crafty scrappy happy
    ps thank you SO much for linking up at Happy Hour

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  3. well you may not think they look perfect, but they sound wonderful.

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  4. Oh yum. I think they look wonderful!

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  5. Sounds delicious! I'm going to have to try making these soon. :) Thanks for sharing!

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  6. Hi Stephanie -- Featuring this on this week's T.G.I.F. Link Party over at Craft Junkie Too. I hope you can stop by. :)
    xo,
    Tracy
    http://www.craftjunkietoo.com/2012/10/tgif-link-party-69.html

    ReplyDelete