Mini Peanut Butter Cream Pies 🥜🥧✨

OUSSA


 

  1. In a separate bowl, whip the heavy cream and vanilla extract using a hand mixer or whisk until stiff peaks form.
    • Tip: Be careful not to overwhip the cream; it should be fluffy and smooth, not grainy.

Step 3: Combine the Mixtures

  1. Gently fold the whipped cream into the peanut butter mixture. Use a spatula to incorporate the two without deflating the whipped cream.
  2. Mix until just combined for a light and airy filling.

Step 4: Fill the Mini Crusts

  1. Spoon the peanut butter filling evenly into the mini graham cracker crusts.
  2. Smooth out the tops with the back of a spoon or a spatula for a neat finish.

Step 5: Chill

  1. Place the filled mini pies in the refrigerator for at least 2 hours, or until the filling is firm and set.

Step 6: Garnish and Serve

  1. Before serving, garnish with chocolate shavings, mini peanut butter cups, or even a drizzle of melted chocolate, if desired.
  2. Enjoy these mini desserts throughout the day!

Why You’ll Love This Recipe

  • Portion Control: Mini sizes let you enjoy a treat without overindulging.
  • No-Bake Convenience: Perfect for hot days or when you want a quick dessert.
  • Rich and Creamy: The combination of peanut butter and whipped cream is heavenly.

Pro Tips for Success

  1. Graham Crusts: Use store-bought mini crusts for convenience, or make your own by pressing graham cracker crumbs and butter into mini muffin tins.
  2. Storage: Cover and refrigerate the pies for up to 3 days, or freeze for longer storage.
  3. Custom Garnish: Try crushed peanuts, caramel drizzle, or even sea salt for a gourmet touch.

These Mini Peanut Butter Cream Pies are indulgent, fun, and irresistibly delicious. Make them for parties, share them with friends, or savor one at a time for a sweet pick-me-up! 🥜🥧✨

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