In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to Food Lovers Blog, where we bring culinary delights to your kitchen! Today, we’re diving into the world of Mini Peanut Butter Pies, a decadent treat that combines the rich flavors of peanut butter and chocolate. These bite-sized delights are perfect for any occasion, from casual get-togethers to elegant dinner parties. Whether you’re a seasoned baker or a novice in the kitchen, our step-by-step guide will help you create these irresistible mini desserts with ease.
Ingredients List
To create these delectable Mini Peanut Butter Pies, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter (cold)
- 4 tablespoons Crisco (vegetable shortening)
- 2 egg yolks
- 6 – 8 tablespoons iced coffee (ice water will work as well)
- 1 cup creamy peanut butter
- 1 package (8 ounces) cream cheese (softened)
- 1 teaspoon vanilla
- 1 1/4 cup confectioners’ sugar
- 1 package (8 ounces) Cool Whip (thawed)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon Crisco
- Chopped peanuts (optional)
Timing
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Step-by-Step Instructions
Step 1: Prepare the Dough
In a food processor, combine flour, cocoa, sugar, and salt. Add butter and Crisco, pulsing until the mixture resembles coarse crumbles. Slowly add egg yolks and iced coffee, pulsing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
Step 2: Preheat and Roll
Preheat your oven to 350°F. On a floured surface, roll out the dough to 1/8 inch thickness. Use a flower-shaped cookie cutter and cut out as many shapes as possible. Re-roll the dough and repeat.
Step 3: Bake the Shells
Gently press the flower-shaped dough into an ungreased mini muffin pan. Bake for 12-15 minutes. Let the shells cool completely in the pan.
Step 4: Prepare the Filling
Beat peanut butter, cream cheese, and vanilla until smooth. Add powdered sugar, beating again until smooth. Fold in Cool Whip and beat until fully combined.
Step 5: Assemble the Pies
Pipe the peanut butter filling into the cooled pie shells.
Step 6: Add Chocolate Drizzle
Melt chocolate chips with shortening. Cool slightly, transfer to a bag, snip the corner, and drizzle over pies. Garnish with chopped peanuts if desired.
Nutritional Information
Here’s a nutritional breakdown per serving of our Mini Peanut Butter Pies:
- Calories: 138 kcal
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 4 g
- Trans Fat: 0.3 g
- Cholesterol: 18 mg
- Sodium: 88 mg
- Fiber: 1 g
- Sugar: 6 g
- Unsaturated Fat: 4 g
Healthier Alternatives for the Recipe
For a lighter version, try using Greek yogurt instead of cream cheese, or substitute the Cool Whip with whipped coconut cream. Opt for natural peanut butter without added sugars or oils for a healthier twist.
Serving Suggestions
Serve these Mini Peanut Butter Pies chilled with a dollop of whipped cream on top. Pair with a cup of hot coffee or a glass of cold milk for the perfect treat.
Common Mistakes to Avoid
- Overworking the dough can result in tough pie shells. Handle gently and avoid over-mixing.
- Ensure the mini pie shells are completely cooled before filling to maintain their shape.
- Don’t skip chilling the dough; this step is crucial for achieving the right texture.
Storing Tips for the Recipe
Store your Mini Peanut Butter Pies in an airtight container in the refrigerator for up to five days. For longer storage, freeze them without the chocolate drizzle and thaw before serving.
Conclusion
Creating these Mini Peanut Butter Pies is a delightful adventure in the kitchen. Their rich flavor and adorable presentation make them a hit at any gathering. We hope you enjoy making and sharing this recipe as much as we do!
FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to two days in advance. Just wrap it tightly in plastic and store it in the refrigerator.
Q: What can I use instead of a flower-shaped cutter?
A: Any small cutter will work, or simply use a knife to cut circles or other shapes.
Q: Is there a substitute for Crisco?
A: You can use butter or coconut oil as a substitute for Crisco, though it may slightly alter the texture.
For more dessert ideas, check out our Chocolate Lover’s Guide and explore the art of crafting delicious treats. Happy baking!
Mini Peanut Butter Pies
Ingredients
Equipment
Method
- In a food processor, combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles.
- Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
- Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat your oven to 350 degrees F. On a floured surface, roll out your dough until it is about 1/8 inch thick. Cut out the dough using a flower shaped cookie cutter.
- Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 – 15 minutes.
- Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
- While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
- Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.
- For the drizzle, melt the chocolate chips and shortening in a microwavable bowl. Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanuts for a garnish.
